This cheese is something that nowadays I make just for the rustic cheesecake or when I want to make some appetizers, but I used to make it a lot when my boy was a baby. I used to mix it with avocado or fruits and he used to love it :).
It is easy and quick and what is most important does not interfere with the many things that I have to do after coming from work.
To be completely honest I should spend a little time watching the milk, because I never, ever managed to boil milk without having to clean afterwards. The small yellow-brown spots that can be seen in the picture are from burning the milk :). If I do the math, it is more time consuming to clean after than watch the milk while boiling. The sad part is that I know it, but end up doing the same thing over and over again. I blame the stress ;).
Enjoy it with a smile! 🙂
- YIELD: approximately 350 g
- 2 l whole milk
- juice of 1 lemon
Place the milk in a heavy bottom saucepan. Bring it to the boil.
Remove from heat and add the lemon juice. Stir until the cheese gets separated from the liquid.
Pour it through a strainer. Place the strainer with the cheese on the saucepan and leave it for at least 4 hours, preferably overnight to drain completely.