Recipe: Homemade cheese with 1 litre of milk, half a lemon and 1 yoghurt

• 1 liter of sheep’s milk (or a blend of coconut and almond milk for a vegan alternative)
• 1 organic unsweetened natural yogurt (or probiotic capsules for a vegan twist)
• Juice of half an organic lemon

Utensils:

• 1 meter of cotton wool gauze (readily available at pharmacies)
• 1 jar
• 1 mold

Let’s Make Cheese:

1. Heat the Milk: Gently warm the milk in a saucepan over low heat for 15 minutes, avoiding boiling.
2. Lemon Juice: Extract the juice from half a lemon.
3. Combine: Remove the milk from heat, blend in the yogurt and lemon juice, and allow it to rest for 3 hours.
4. Strain: Utilize the cotton gauze to strain your mixture, separating the curds from the whey.
5. Chill and Press: Transfer the curds into a container, refrigerating for 30 minutes with a weight atop.
6. Season and Mold: Season with salt, transfer into a mold, and refrigerate for an additional 8 hours.

Congratulations, you’ve mastered the art of homemade cream cheese! Not only does this creation impart a personalized touch to your culinary endeavors, but it also underscores the joy and simplicity of crafting nutritious fare at home. Revel in your handiwork spread atop toast, incorporated into a creamy pasta sauce, or however your palate desires. Happy cheese-making! 🧀