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Ingredients
- 4 liters/1 gallon full fat milk
- 1 lemon or 1 teaspoon vinegar
- A large pot
- A cheese cloth or clean towel or clean tee-shirt
Details
Adapted from fxcuisine.com
Preparation
Step 1
Gently warm the milk and squeeze a little lemon juice in it. Not too much, all you want is for the milk to curdle.
Gently mix with a wooden spatula and add more lemon juice (or vinegar) until the milk has split into a transparent liquid and little lumps of soft white matter. That's your cheese.
Wash an already clean towel a couple more times under fresh water. We don't want to make lavender soap cheese. Wrap it into a bowl or strainer, put everything in the sink and pour in the split milk.
Add a plate and some weight on top and leave in the fridge for a couple hours. Some more water will come out, just discard it.
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