Good easy way to make cheese - turns out more like ricotta cheese. I didn't have a thermometer handy, so I guessed as to the temp and added the lemon juice but only got a small portion of the milk to curdle. I strained that out, and put the milk back on the stove to heat up again. The second time I added the lemon juice, the curdling happened instantly and it worked like a charm. You know you're done when the liquid is a clear yellowish color, and no longer white. Just make sure you have a couple big bowls and a good strainer. As another reviewer mentioned, fold your cheesecloth a couple times so the mesh is very small to get all the curds.
The cheese was very bland, since I probably didn't put enough salt into the milk at the beginning, so I ended up adding a bunch of salt to the cheese afterwards, and that helped. Next time I will put more salt in the milk at the beginning stage. I used the cheese as a spread on top of bagels, then also for making lasagna. Both tasted very good!
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Good easy way to make cheese - turns out more like ricotta cheese. I didn't have a...