For every liter of milk, 3 tablespoons lemon juice or vinegar and half a teaspoon of salt, added when the milk is just below a boil and stirred gently for a minute or two.
| # | What to do | How long |
|---|---|---|
| 1 | Heat the milk in a pot over medium heat to just below a boil (85–90°C / 185–195°F), stirring, without boiling | 5 min |
| 2 | Remove from the heat, add the lemon juice and stir once. Leave untouched for 10 minutes | 10 min |
| 3 | Line a sieve with a double layer of cheesecloth and carefully pour in the mixture | — |
| 4 | Let drain 15–20 minutes | 18 min |
| 5 | Add the salt and stir gently | 1 min |
| 6 | Keep in the fridge for up to 5 days. The whey can be used in cooking and baking | — |
The full recipe: Soft Homemade Cheese →
