Brousse Cheese From 'Home Made Winter'

1. 1

   In a large saucepan over medium-high heat, heat milks, lemon juice, and salt until the milk begins to curdle. Bring to a boil and boil for 3 minutes, until the clear whey has separated from the solid curd.

2. 2

   Line a sieve with a clean cheesecloth, set it over a bowl, and pour in the mixture. Collect and save the liquid (the whey), as you can use it to make soda bread.

3. 3

   Squeeze the curd in the cheesecloth to remove as much whey as possible.

4. 4

   Press the cloth with the fresh cheese into a

5. 5

   , or a small container with a few holes. You can make this yourself from a can or plastic cup in which you poke some holes. Let the cheese firm in the fridge for at least 1 hour. Eat plain, or with honey for breakfast, or on a salad.

* Per serving · 4 servings · Values may vary.

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