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
Remove from the heat, add the lemon juice and stir once. Leave untouched for 10 minutes, until the cheese separates from the yellow whey.
💡Once the lemon goes in, stir only gently: vigorous stirring breaks up the first curds, and the cheese comes out grainy and meager.
3
Line a sieve with a double layer of cheesecloth and carefully pour in the mixture.
ColanderCheesecloth
4
Let drain 15–20 minutes.
5
Add the salt and cream and stir gently.
6
Keep in the fridge for up to 5 days. The whey can be used in cooking and baking.
314calories
17 gprotein
24 gcarbs
16 gfat
● protein 22%● carbs 31%● fat 47%
Per serving (519 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 →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Cream: measured in tbsp in this recipe: 1 tbsp = 14 g · 324 kcal per 100 g · More about Cream →
🔧 Tools needed (3) · 🍳 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)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
🧻 Consumables: Cheesecloth
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