This cheese is very simple to make. Heat the milk. Add the juice. Wait a bit. Add the salt. Drain. Eat and enjoy!
Meyer Lemon Cheese
- 1 gallon raw whole milk
- 1/2 cup Meyer lemon juice
- pinch of unrefined sea salt
Heat milk to 200 degrees. Keep watching and stirring, make sure milk doesn’t stick to bottom of pan. When it reaches temperature, turn off burner. Gently fold in juice. Cover and let set for 15 minutes. The curds should have separated from the whey. If not, add more juice and wait again. With a slotted spoon, move curds into tea towel. Mix in salt. Tie the edges around a spoon and let cheese hang for an hour or so. Save all the left over whey and enjoy as a sports drink, or use as a marinate. Give the hanging cheese bag a bit of squeeze every so often to help the liquid drain out. After an hour or so remove cheese from tea towel. Sprinkle with Meyer lemon zest strips. Wrap in wax paper. Refrigerated cheese will keep for 1 week. Makes over 1/2 lb. of cheese and about 3/4 gallon of whey.
I’ve never made my own cheese. Now I’m intrigued!
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