Chiot's Run
Pressed Lemon Cheese
I made lemon cheese (YUM) and I pressed it in my cheese press (which happens to be 2 tin cans with a workout weight) and rubbed it with salt and aged it in the fridge for a few days like ricotta salata. It's fantastic. I'll be making this again and again! It's so quick and easy too! It's made with raw milk from the local farm.
It's so simple, heat milk to between 185-200, add lemon juice (1/4 cup per 1/2 gallon of milk, if milk doesn't curdle add more lemon juice or some apple cider vinegar), let sit for 15 minutes for curds to form, ladle into stainer lined with cheese cloth. I sometimes salt the curds in bowl then into the cheese press they go, sometimes I press the curds and rub the cheese with salt. Save the whey for drinking or to feed to your pets, our dog loves it, and it's super healthy.
Here's a link to photos of process: www.flickr.com/photos/chiotsrun/4463105073/
For more interesting things visit my blog: www.ChiotsRun.com
Pressed Lemon Cheese
I made lemon cheese (YUM) and I pressed it in my cheese press (which happens to be 2 tin cans with a workout weight) and rubbed it with salt and aged it in the fridge for a few days like ricotta salata. It's fantastic. I'll be making this again and again! It's so quick and easy too! It's made with raw milk from the local farm.
It's so simple, heat milk to between 185-200, add lemon juice (1/4 cup per 1/2 gallon of milk, if milk doesn't curdle add more lemon juice or some apple cider vinegar), let sit for 15 minutes for curds to form, ladle into stainer lined with cheese cloth. I sometimes salt the curds in bowl then into the cheese press they go, sometimes I press the curds and rub the cheese with salt. Save the whey for drinking or to feed to your pets, our dog loves it, and it's super healthy.
Here's a link to photos of process: www.flickr.com/photos/chiotsrun/4463105073/
For more interesting things visit my blog: www.ChiotsRun.com