This is an easy cheese to make but it is pretty bland. It also doesn’t melt but it makes a nice cheese to eat on top of crackers. I decided to add diced jalpenos and salt to add flavor.
- Whole Milk
- Lemon Juice
- 1/2 cup diced jalapenos (optional)
- Heat the milk over medium in a stock pot, stirring constantly.
- Remove from the heat when the milk reaches 183 degrees.
- Stir in lemon juice a little at a time until the milk begins to separate into curds.
- Let the milk rest in the stock pot for 20 minutes.
- Line a colander with cheesecloth and place it over a large bowl.
- Spoon the milk into the cheesecloth.
- Pour the remaining liquid through the cheesecloth to capture any remaining curds.
- Let the cheese strain for 20 minutes.
- Pour the cheese curds back into the stockpot and stir in 1 teaspoon of kosher salt per gallon. I also added about 1/2 cup of diced jalapenos.
- Spoon the curds back into the cheesecloth and tie the corners to create a bundle.
- Continue to strain the cheese under a weight for 90 minutes to remove additional moisture. I used a tofu press but you can just fill a container with water and place it on a plate on top of the cheese bundle to create pressure.
- Refrigerate and eat within 4 days.