Directions
- Pour the milk (preferably fresh or pasteurized wholemilk) into the pot and bring to the boil.
- When the milk boils, add lemon juice.
- The amount of juice needed may vary depending on the quality and type of milk used.
- Lemon juice should be added gradually so as to use as little as possible.
- If after a minute you don't see that the milk curls well, add more juice.
- When the milk has curdled, drain the cheese through the cheesecloth.
- At this stage you can add some of your chosen additives like herbs or spices.
- Press off the excess whey thoroughly and place the cheese along with the cheesecloth in a container or bowl.
- Place a heavy dish on the prepared cheese and leave it on the counter for 1 hour.
- Then put it in the fridge and let it cool down.
Ingredients
2 l whole milk
4-6 tbsp. lemon juice
cheesecloth
Additions:
fresh herbs
salt and pepper
nigella (black onion seeds)
India
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