How to make it

  • Slice a lemon and squeeze out as much juice as possible. Pour a carton of milk in a large pot, put it on the burner at low heat. Stir constantly. Watch your milk, you want to cook it just before it starts to boil. You can see when it starts to bubble around the sides. Let it cook a little more but try to stop it before comes to a rolling boil. Turn off heat.
  • Next add a spoonfull or two of plain yogurt and about half the lemon juice. You can substitute lemon juice with vinegar. Gently stir the mixture. If it worked correctly, you should see chunks forming and water separation. (If this doesn't happen you can play around, add more acid, cook longer then add more acid)
  • Once it has started separating, stop stirring and let it stand untouched for about 15 minutes. Meanwhile line the bottom of your colander with a thin cloth. Pour the cooled mixture to strain the liquid in the cloth. You can let it drip through for an hour or so, or I will take the ends, lift it up and apply pressure to squeeze out the liquid. I like to keep some liquid in the cheese, so it can be whipped up and creamy.
  • Make sure you add a lot of salt. If you don't the cheese will go bad quickly. This helps to preserve it and make it have taste. Also, flavor it with some basil and oregano, or any herbs you want to add (Dill works well too)

Reviews & Comments 3

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  • rhianna 4 years ago
    Do you add the salt & herbs to milk when heating or after straining?
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    " It was excellent "
    valinkenmore ate it and said...
    WoW, how easy is this! Thanks so much.
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    " It was excellent "
    joe1155 ate it and said...
    Easy. Sounds really tasty.
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