Prep: 20 minutes
Chill: 3 to 4 hours
Stand: 30 minutes
Ingredients:
1 quart whole milk
1 cup freshly squeezed lemon juice (from 4 to 6 lemons)
Cheesecloth
Directions:
1. Pour milk into a saucepan; bring to a boil over medium-high heat. Meanwhile, set up a straining station by placing a double layer of cheesecloth in a colander. Set colander inside a bowl to catch liquid.
2. When milk comes to a boil and starts to foam, gradually add the lemon juice while stirring. The milk will immediately begin to curdle and separate into curds and whey.
3. Stir constantly for 2 minutes, then pour into the cheesecloth-lined colander. Let mixture sit for 30 minutes while it drains and separates. Make sure the colander is not sitting in the liquid so the mixture can drain.
4. Set an upside-down plate on top of the mixture, and place a heavy item, such as a can, on top to help press out any additional moisture. Chill.
5. Press for 3 to 4 hours. The cheese should be firm and crumbly when finished. Refrigerate until ready to use. Makes about 1 ½ cups cheese.
Nutrition Facts per 3 tablespoon serving:
81 calories
4g total fat (2g saturated fat)
12mg cholesterol
49mg sodium
8 g carbohydrates
0g dietary fiber
4g protein
Exchanges: ½ fat-free milk, ½ fat
Source:
Publix Greenwise Market Fall 2011 magazine