This is really simple and does not take make effort. The nice thing about this recipe is that it can be doubled and the results are still the same.
4 Cups FULL cream milk (low fat and 2% fat will not do)
2 – 3 Tablespoons lemon (or WHITE vinegar or lime)
¼ – ½ Teaspoon of salt
In a large saucepan, bring the milk to a boil STIRRING CONTINUOUSLY. If you don’t, the milk will burn.
Add 1 spoon of lemon juice at 1 minute intervals. Keep stirring.
Your will notice that the milk will start to curdle. That’s exactly what you want to happen.
Continue adding the lemon juice till the curdle has completely separated from the liquid. Lay a cheese cloth in the sieve over a bowl. Pour the curd into the sieve and allow to strain for a few minutes.
Transfer the curd to a food processor and blitz till it becomes a smooth consistency. Add the salt and any other herb should you want. If the cheese gets to dry, add a teaspoon of the liquid you strained to loosen the cheese.
Tip: Vinegar curds the milk better than lemon juice.
Recipe found on Bigger Bolder Baking. I made this recipe and used the cheese with the homemade condensed milk to make a lemon cheese cake.