Homemade Cheese

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   Combine the milk and salt in a saucepan and heat until the sides begin to bubble.

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   Stir frequently so the milk doesnt scorch.

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   2.

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   Remove from the heat and add the lemon juice.

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   Stir and let sit for 10 minutes so the curds form.

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   3.

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   Place a damp cheesecloth into a fine mesh strainer and set it over a large bowl.

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   4.

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    Pour the curds and whey into the cheesecloth and strainer and let the whey drain into the bowl.

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    5.

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    Gather the four corners of the cheesecloth and tie them at the top with a length of kitchen twine.

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    Hang the bundle of cheese over the bowl and let drip slowly for an hour or so until room temperature and firm.

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    The less whey in the cheese, the longer it will keep.

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    6.

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    Reserve the whey to use in baked goods.

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    7.

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    Untie the cheesecloth, put the cheese into a bowl, and mix in salt and pepper.

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    Add chopped fresh herbs, minced garlic, spices, or hot sauce for a variation.

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    It will keep for about 1 week in the refrigerator.

* Per serving · 4 servings · Values may vary.