Heat the milk in a pot over medium heat to just below a boil (85–90°C / 185–195°F), stirring, without boiling.
StovePot
2
Add the lemon juice and stir gently. Keep heating for 5 minutes, until the cheese starts to curdle.
💡Once the lemon goes in, stir only gently: vigorous stirring breaks up the first curds, and the cheese comes out grainy and meager.
3
Remove from the heat, cover the pot and leave for 10 minutes, until the cheese separates from the yellow whey.
Lid
4
Line a sieve with a double layer of cheesecloth and carefully pour in the mixture.
ColanderCheesecloth
5
Let drain 15–20 minutes.
6
Add the salt and cream and stir gently.
7
Keep in the fridge for up to 5 days. The whey can be used in cooking and baking.
352calories
17 gprotein
24 gcarbs
20 gfat
● protein 20%● carbs 28%● fat 52%
Per serving (546 g), of 4 servings
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⚖ About the ingredients
Whole milk: measured in cup in this recipe: 1 cup = 240 g · 60 kcal per 100 g · More about Whole milk →
White vinegar: measured in cup in this recipe: 1 cup = 240 g · 21 kcal per 100 g · More about White vinegar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Heavy cream: measured in tbsp in this recipe: 1 tbsp = 14 g · 324 kcal per 100 g · More about Heavy cream →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
