Slowly heat 4 cups of fresh milk to 180F.
Remove from heat and add 1/4 cup lemon juice. Stir and let curdle for 30 seconds. It should very lightly curdle.
|This batch curdled more than the last and resulted in a drier, more crumbly cheese.|
Pour into a sieve (over a bowl) lined heavily with cheesecloth. Limey used 4 layers.
Tie it up and hang it over the sieve/bowl to let all the whey drip out.
After an hour or so gently squeeze out any remaining whey.
Mix in some herbs and a little salt. Pat into a mold or just smoosh into a ball. Serve with crackers or a nice crusty bread.
|Always a classy choice, Ritz crackers.|