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Why spend money on store-bought cheese when you can make your own at home, and with just one liter of milk, you can create a whole kilogram of delicious, fresh cheese? This simple and natural method will give you flavorful cheese, perfect for sandwiches, salads, or just enjoying on its own. Best of all, it’s made with wholesome ingredients and nothing unhealthy.
Ingredients:
- 1 liter of fresh milk (preferably full-fat for a richer cheese)
- 2-3 tablespoons of lemon juice or white vinegar
- A pinch of salt (optional)
Instructions:
- Heat the Milk: Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pot. Heat until it’s just about to boil, but don’t let it reach a rolling boil.
- Curdle the Milk: Once the milk is hot, slowly add the lemon juice or vinegar while stirring gently. You’ll notice the milk beginning to curdle as the curds (solid parts) separate from the whey (liquid). Continue stirring until the curdling is complete, and the whey is mostly clear.
- Strain the Curds: Line a colander with a clean cheesecloth or muslin cloth and place it over a large bowl or sink. Pour the curdled milk into the colander to strain out the whey. Gather the corners of the cloth and tie them together, forming a bundle.
- continued on next page
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