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LOCATION: Recipes >> Eggs Dairy >> Homemade Fresh Cheese 01

Print this Recipe    Homemade Fresh Cheese 01

1 litre milk
1 lemon

Bring 1 litre of milk to the boil and once it is boiling, add juice
of 1 lemon to the milk. You will see the curds and whey separating.
If you want to make softer cheese, add 2-3 tablespoons of curd
(yoghurt) to the boiling milk along with the lemon juice. Remove
from the heat when the cheese seperates from whey. At this point,
you can see that the whey is almost clear and it seems unlikely
that any more cheese will form. Put the cheese in a muslin cloth
and hang it up for about half an hour so that all the whey comes
out.

If you want to make the firmer, cubed cheese that is often used in
dry curries, use this extra step.

Place the muslin on a chopping board and keep a heavy weight on
the cheese. More whey will come out and when it sets, cut into
small cubes or pieces as desired, just like tofu.

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