I picked this recipe because it incorporated what I had on hand and seemed like it would be pretty quick and easy to make. I added 1/2 a pound of bacon per another user's suggestion, and used a lot less onion as my onion was very strong and I didn't want it to overpower. I also added some red pepper flakes, some cajun spices, and salt and pepper. Turned out great, especially for being a last minute recipe and using what I had on hand. I'll make it again! :)

Reviewed On: Oct. 31, 2009

I halved this recipe since it was my first time making it. I put the milk in the pan straight from the fridge and so it took a long time to heat up and it scorched - I'll let it reach room temperature first next time. I added the juice of half a lemon and nothing happened. So I added the other half and voila! The curds seperated from the whey so quickly I didn't need to wait 10 minutes! The cheese came out beautifully! However, it is rather bland, with only the slightest taste of lemon. Next time I will add herbs and spices (I'm thinking sun dried tomatoes and basil or hot peppers would be wonderful). I used the cheese to attempt a grilled cheese sandwich. Unfortunately, the cheese didn't melt well at all and I was rather disappointed. I'll try using it in other recipes to see how versatile it is.

Reviewed On: Sep. 11, 2009

I marinated this for about 20 hours. The color is beautiful if you use the food coloring. I was rather disappointed with the flavor though! I thought with all the spices and letting it sit for so long it would have a lot more flavor. I served this with cholay and Basmati rice. I doubt I'll make it again.

Reviewed On: Sep. 1, 2009