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First Attempt at Cheesemaking – Lemon Cheese

on April 25, 2012

2 Samuel 17:28b-29a They also brought wheat and barley, flour and roasted grain, beans and lentils, honey and curds, sheep, and cheese from cows’ milk for David and his people to eat.

A friend challenged me once to make cheese and although I was interested I procrastinated. Well, I finally did it I attempted cheese. I came across this cheese recipe that required no special equiment. Lemon cheese is a rich and delicious soft cheese reminiscient of ricotta. It was fun and easy to make and has led me into trying to make more varieties of cheese. I used this cheese to make a stuffed pepper appetizer and salami pizza. It was outstanding.

  • 1/2 gallon Whole Milk (2% will work, but produce a drier cheese)
  • Juice of 2-3 Lemons, approximately 1/4 to 1/2 cup
  • Approx. 1/2 tsp. Cheese Salt (any salt will do)
  • Finely chopped Herbs, such as chives, oregano, or lavender (optional)

In a large pot over medium-low heat, gently bring the milk to 175 degrees Fahrenheit. Be sure to stir frequently to keep from scalding the milk.

Turn off the heat. Add about 1/4 cup of lemon juice and stir well. Let sit for 15 minutes.

After waiting, the milk should be curdled, and the whey (the liquid) should be clear. If it’s still milky/cloudy, add more lemon juice, stir gently, and give it a few more minutes. Depending on the acidity of the lemon juice, it may take quite a bit more. It won’t hurt to use more, but if you use more than necessary, the final result will have a stronger lemon flavor.

Line a colander with butter muslin or cheese cloth (Do not use the cheese cloth you get from Walmart. It needs to be a good cheesecloth) and gently pour the curds into it. Allow it to drain for a few minutes, and then tie the corners of the muslin together to form a bag.

Hang the curds to drain. I use a ponytail holder to hook the bag onto the kitchen faucet.

Allow to drain for 1-2 hours, until it stops dripping and has firmed up a bit. (If you’re in a hurry you can speed the process somewhat by squeezing the bag gently from the top down). They key is gently if you squeeze too much out your cheese will be dry.

Remove the cheese and mix in the salt and herbs to taste. I only used a small amount of salt.

The cheese can be stored in the fridge for up to 2 weeks.

This recipe can be easliy double. Cheesemaking supplies can be purchased from (Butter muslin, thermometer, kits, etc…)

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