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Pour the milk into a heavy-bottomed pot. Heat slowly over medium heat, stirring regularly to avoid burning, until it reaches 185°F (85°C).
Add the Lemon Juice
Remove from heat and gently stir in the lemon juice. The milk will begin to curdle immediately.
Let It Sit
Allow the mixture to rest undisturbed for 10 minutes. Curds will form and separate from the clear whey.
Strain the Curds
Line a colander with cheesecloth and place it over a bowl. Pour the curdled milk into the colander to catch the curds. Gather the cloth and gently squeeze out excess liquid.
Season
Open the cloth and sprinkle salt over the curds to taste. Stir gently.
Press the Cheese
Fold the cheesecloth over the curds again, place a weight on top, and let it press in the fridge for a few hours or overnight to firm up.
Enjoy
Unwrap your homemade cheese and serve it fresh. Great for toast, salads, or cooking.
Serving and Storage Tips:
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