8 C. whole milk
1 tsp. salt
3 TB. lemon juice (fresh tastes best, of course, which would be the equivalent of the juice of 1 whole lemon)
Bring the milk and salt to a boil in a heavy and deep saucepan over medium-high heat. Stir in the lemon juice and reduce the heat so that the mixture is simmering. Let simmer until curds form, 1-2 minutes. Scoop the curds out of the pan and place in a colander lined with 4 layers of cheesecloth. Place colander over the sink (or a pan if you want to keep the whey for its protein content to use in baked goods) and let it drain about a minute. Transfer curds to a storage container and use within a week.
1 tsp. salt
3 TB. lemon juice (fresh tastes best, of course, which would be the equivalent of the juice of 1 whole lemon)
Bring the milk and salt to a boil in a heavy and deep saucepan over medium-high heat. Stir in the lemon juice and reduce the heat so that the mixture is simmering. Let simmer until curds form, 1-2 minutes. Scoop the curds out of the pan and place in a colander lined with 4 layers of cheesecloth. Place colander over the sink (or a pan if you want to keep the whey for its protein content to use in baked goods) and let it drain about a minute. Transfer curds to a storage container and use within a week.
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