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Prep Time: 15
Total: 15
Servings: 4
Cost: $1.30 /serving
Author : MexicanMadeMeatless.com & Nancy Lopez-McHugh Sandra says Spicie Foodie says Paaka Shaale says Spicie Foodie says natalie says Heidi @ Food Doodles says girlichef says Leanna @ Raptortoe says Spicie Foodie says Jessica says Spicie Foodie says Michelle Chin says Mitinita says Spicie Foodie says Lindsey@Lindselicious says Erin says Joy says Ann says heidi says The Mistress of Spices says Adora's Box says Tadka Pasta says Tadka Pasta says Spicie Foodie says Tadka Pasta says Spicie Foodie says Lazaro Cooks says Victoria says Kelly @ Eat Yourself Skinny says Magic of Spice says FamilySpice says Christine's Pantry says purabi naha says foodblogandthedog says Spicie Foodie says BeadBag says Hester Casey @ Alchemy in the Kitchen says Chef Dennis says Kate@Diethood says In Katrina's Kitchen says Healthy Mamma says Ann says Tiffany says Foodiva says Curt says The Harried Cook says Lizzy says alex says Spicie Foodie says Mimi says
Ingredients
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Instructions
Step 1
In a large pot heat the milk under medium heat. Allow the first bubbles to form prior to boiling – do not bring to a boil. The temperature should be warm but not hot that sticking a finger in the mild will burn you. Turn the heat off.
Step 2
Gently pour and stir in the buttermilk. Next stir in the fresh lemon juice. Keep stirring until curds begin to form. If no curds form after a couple of minutes you will need to add more lemon juice. Cover and allow to sit for 10 minutes.
Step 3
Place a colander with cheese cloth over a large container to catch the whey. Pour all of the pot contents into the lined colander. BE CAREFUL the liquid is hot. Gather all sides and tie over a wooden spoon or just twist. Remove the colander and place the gathered cloth over a deep container. You don’t want the curds to touch the liquid, it needs to drain off. Leave draining for 30 minutes and tightening the cloth from time to time.
Step 4
Once drained untie the cloth and place the cheese into a large container. Salt and season as desired while working the salt into the cheese. Gather the cheese and place in a container to mould and cover. Place in the refrigerator for 1 hour, until chilled or overnight.
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