• 1/2 gallon milk
• 5 tablespoons strained lemon juice
- In 1-gallon pot heat milk on high heat, stirring occasionally, making sure that milk is not sticking to bottom of pan.
- Bring to a boil.
- Lower heat and add lemon juice.
- Stir gently around sides of pan until all the milk has separated into curds and whey. The liquid (whey) should be clear. If not, add a little more lemon juice.
- Turn off heat.
- In a colander place cheesecloth and strain curd. (Whey can be used in soups.)
- Rinse the curd with cold water.
- Gather up sides of cheesecloth and twist to seal curd tightly inside.
- Put something heavy on top of the curd to press it (a heavy stone or a pot filled with water).
- Keep the weight on anywhere from 15 minutes to 2 hours, depending on the recipe.
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