this recipe makes wonderful, versatile soft cheese! i think the other reviewers had a problem because of the temperature of the milk when they added the juice. also, lemons vary in size, so measure the juice (or white vinegar works, too). to a gallon of milk, heated to 190 degrees, 1/4 c vinegar or lemon juice should work. and please, use a thermometer! don't rely on "bubbles" which could form at a much lower temperature depending on your altitude! also, let it sit for a full 10 minutes to let the curds fully form! i use 4 layers of cheesecloth (it usually comes folded in half in the packages i buy, so i fold that in half again) so no curds slip through. strain your whey into a container and if it is not yellow, but WHITE, heat the milk and do it all again... the white means there are still milk solids (cheese) contained in the whey that you can extract. when it is through dripping whey out of the cheesecloth (an hour or two) unwrap it and put it in a container in the fridge. i usually make ricotta out of it by sticking the curds in the blender, adding a little milk and blending until smooth. i have made the BEST lasagna with it... VERY creamy mouthfeel and melts delightfully! next, i'm going to try making tangier cream cheese by mixing it with plain, lightly salted yogurt cheese (recipe from this site, but leave out the garlic and black pepper) which is much smoother! PLEASE don't give up on making cheese! try my tips and see how it turns out! thanks, mlyin!
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this recipe makes wonderful, versatile soft cheese! i think the other reviewers had a problem...