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Store in an airtight container in the refrigerator for up to 5–7 days.
Serve with herbs, olive oil, or drizzle with honey for a sweet-savory snack.
Variations:
Use vinegar instead of lemon juice for a slightly different flavor.
Add chopped chives, garlic, or crushed peppercorns to the curds for seasoning before pressing.
Use a flavored salt (like smoked or herbed) for a twist.
FAQ:
Q: Can I use low-fat milk?
A: Whole milk works best. Lower fat may produce less curd and a drier texture.
Q: What can I do with the leftover whey?
A: Use it in soups, smoothies, or as a liquid substitute in baking—it’s rich in protein!
Q: How firm will the cheese be?
A: The texture depends on how long you press it. Longer pressing = firmer cheese.
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