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LOCATION: Recipes >> Eggs Dairy >> Homemade Fresh Cheese 05

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Homemade White Cheese

3 liters (quarts) milk (any kind, whole, skim, powdered...)
squirt of lemon juice
8 oz. (250 g.) plain unsweetened yoghurt

Place milk in a large bowl or pot and add a generous squeeze or
squirt of plain lemon juice. Cover and let stand for 36 hours.
Most of the year I let it stand outdoors. Only in very hot weather
do I put it in the bottom of the refrigerator and let it stand an
additional eight hours or so. After standing time mix in the
yoghurt and heat until a rolling boil is reached. (Microwave is
easiest because the bottom can't burn.)

The mixture should now have separated into curds and whey. If not
add a little more lemon juice and boil a couple of minutes. Have
prepared a large sieve with a cheese cloth or other fine material.
Pour mixture directly into the cloth, tie up the ends and let hang
for about an hour. Chill immediately.

This makes a rich ricotta-style cheese suitable for lasagne,
cheesecake, or desserts.


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