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Pour the milk into a medium-sized saucepan and heat over medium heat. Stir occasionally to prevent it from scorching. Heat the milk until it reaches just below boiling, around 85°C (185°F), or when you see small bubbles forming at the edges of the pan.
Add the Acid:
Once the milk is heated, add the lemon juice (or white vinegar) and stir gently. You should start to see the milk curdle and separate into curds (solid) and whey (liquid).
Add Salt and Butter (Optional):
Stir in the salt for flavor. If you prefer a creamier texture, add the butter and stir until melted and well combined. This step is optional but adds a smooth richness to the cheese.
Strain the Curds:
Place a fine-mesh strainer or cheesecloth over a bowl to catch the whey. Pour the curdled milk through the strainer, letting the whey drain out. You can save the whey for other uses like smoothies, baking, or as a base for soups!
Shape the Cheese:
Once all the whey has drained, gather the curds and press them gently to remove any remaining liquid. You can shape the cheese into a small block or keep it loose for a crumbled texture.
Cool and Serve:
Allow the cheese to cool down to room temperature. It’s now ready to enjoy! You can store it in the fridge for up to 2-3 days.
Serving and Storage Tips:
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