Making cheese is both a fun activity and involves science too! If you read Curdling The Milk you can read about the science behind cheese.
This is how to make your own homemade cheese...
- Muslin cloth
- 1 litre of milk
- The juice of one lemon
- A pan
- A colander
- A cooks thermometer
Place your muslin cloth in a colander in a sink.
Heat your litre of milk in a pan until it reaches 200 degrees F. Use your thermometer to be precise getting it to the right temperature is really important.
When it has reached the right temperature add the lemon juice. You will notice it curdles straight away like in the picture above.
Allow it to cool for 5 to 10 minutes - you can add your salt at this point you will need to add at 2 teaspoons - if you want you can add things like garlic, herbs and/or ground black pepper to reduce the salt intake.
Pour it all into your muslin that is sitting in the colander and the whey, the wateriness, will drain away quickly then pick up your muslin and wrap it round the curds and hang it to your kitchen tap and allow to drain for about an hour.
Then you will have your cheese! Enjoy and eat within 3 days.