Tools:
- Large pot
- Kitchen thermometer
- Wooden spoon
- Muslin fabric or clean tea towel
- Sieve or strainer
- Bowl
Instructions:
Step 1: Heat the milk
- Pour the liter of milk into the large pot.
- Heat the milk over medium-low heat, stirring constantly with a wooden spoon to prevent it from sticking to the pot.
- Use a kitchen thermometer to monitor the temperature. The goal is to reach a temperature of around 85-90°C (185-194°F), but make sure the milk doesn’t boil.
Step 2: Add the lemon and yogurt
- Turn off the heat once the desired temperature is reached.
- Add the juice of half a lemon to the milk. Mix well and let it rest for a few minutes. The lemon will help coagulate the milk.
- Also add the quarter cup of natural yogurt. Stir gently to evenly distribute the lemon and yogurt.
Step 3: Coagulation and sieving
- After adding the lemon and yogurt, you will notice that the milk will begin to curdle, forming curd lumps.
- Prepare a sieve or strainer resting on a bowl. Cover it with a piece of muslin fabric or clean tea towel.
- Pour the curdled milk into the sieve, allowing the whey water to drain through the tissue. Allow the cheese to cool slightly.
- continued on next page
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