Ingredients
- 500ml of fresh milk (the creamier and higher in fat, the better)
- 30ml of lemon juice or apple cider vinegar
- Muslin cloth (a thin, porous fabric often used for baby clothes)
Instructions
Step 1: Pour the milk into a pot and stir continuously to avoid burning or sticking to the bottom of the pot. Heat the milk until it starts to evaporate, then turn off the heat (do not let it boil).
Step 3: Cover the pot and set it aside, allowing the milk to fully separate (it will divide into a solid white mass and a yellowish liquid). Alternatively, you can place the pot in a rice cooker without turning it on to speed up the separation process.
Step 4: Prepare a large bowl and place a colander or sieve lined with the muslin cloth over it. Scoop out the curdled milk solids and place them in the prepared cloth, draining off the excess liquid. Gather the corners of the cloth and squeeze out as much liquid as possible. You now have fresh, homemade cheese!
Since this cheese is preservative-free, it will only last 3-6 days in the refrigerator.
We wish you success in making this fresh cheese! If you know of any simpler or tastier methods, please share them in the comments below.