Hmm.. guess I used to little lemon juice to get the milk to curdle?
I bought 2 liters of unhomogenized full cream milk from Coles and a lemon.
Heated the milk while stirring all the time until it boiled and more or less foamed over
Then poured in the juice of a lemon tablespoon by tablespoon. Ended up putting in the juice I got from not-to-thoroughly squeezing a lemon, say 4 table spoons. Lowered the heat before adding lemon juice, and stirred slowly with a wooden spoon. After a minute nothing had happened, onto the heat a little while before taking it off and stirring again. Little pieces of "clay" starting folding and I kept stirring for a little while before leaving it on the benchtop for 20 mins.
Poured the results into a tea towel rinsed in water and squeezed out as much water as possible, but I clearly got less than I should have?
Rather than getting watery/green whey with pieces of cheese, I got milk with small pieces of cheese.
Maybe I should have added even more lemon juice, no idea..
Anyway, I squeezed and squeezed before finally ending up with a ball of cheese half the size of my fist. Probably didn't help that I lost a quarter of the cheese squeezing the towel resulting in a cheese-spray nicely decorating the kitchen window!
I seasoned half of the cheese with basil and garlic salt before frying it in some butter and olive oil and kept the last half as it was, adding just a little salt.
It tastes great!
Fresh, nice taste. Kind of like ricotta, maybe?
Enjoyed the fruits of my labour on the couch with some vintage cheddar, chives/garlic cream cheese. A piece of black rye bread and some roasted panini and some ghurkins, not to forget my very own Darker Golden Ale. mmmm... beer, bread and cheese.. :lol:
It was great fun making my own cheese, will definetly try it again!
Maybe next time I'll use citric acid or something to make sure I add enough acid to get the milk to curdle.
thanks
Bjorn
