Name: Lemon cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2.4 litre whole milk*; juice of 4 lemons (about ¼ cup); salt

Lemon cheese

This is not a recipe for lemon curd, which is often called lemon cheese. Instead, it’s a lovely creamy soft cheese with a faint hint of lemon, which you can spread on toast or crackers.

Makes 1 medium_piece

Prep

Cook

Marinate

2H 15M

Total

10M

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Ingredients

2.4 litre whole milk*

juice of 4 lemons (about ¼ cup)

salt

Method

1.Heat the milk in a large pot over a medium heat and place a food thermometer in the pot. When the temperature reaches between 85°C and 95°C, add the lemon juice. Stir slowly for about a minute.

2.Take off the heat and allow to sit, covered, for 15 minutes. After this time, you should notice that the curds have separated. If not, add a bit more lemon juice and wait another 15 minutes.

3.Line a colander with a clean tea towel and gently ladle the curds from the pot into the colander. Tie the corners of the tea towel together and hang from your tap or similar over the sink to drain. Leave for two hours.

4.Take the cheese out of the tea towel and put it in a large, clean bowl. Add salt to taste, or add herbs, spices or fruit, if you wish. Put the cheese in a covered container and store in the fridge.

If you can find non-homogenised milk this will work best.

Note

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