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In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform, we suggest an unheated oven.
After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.
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By mrsrgf_9876827
marlborough ma
on July 14, 2011
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the cheese tasted just sour ,till I put salt in it after it was just great ,now I am looking for differint reciept
By barts_100_5590714
Russellville, AR
on July 27, 2010
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this is easy and makes some good cheese
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