this is the most simple method of making a very basic (but deliciously lemony) curd cheese.
I had one or two concerns before beginning. Having read quite extensively on the making of cheese (something I do before embarking on any new project - not reading about cheese, I mean reading up on the proposed project... oh I'm sure you know what I mean.) I discovered that it is extremely important to be very very clean. Mmmm... and cheese should not be made in the same area that you make bread... mmmm... I make bread at least twice a week and one loaf of sourdough every week so there are definitely quite a few wild yeasts roaming my kitchen. Would this spoil my cheese making endeavours?
First I brought the milk (full fat) up to 38 degrees C.
...then I added the juice of two lemons. No rennet is required for this cheese.
I covered the pot and left the curds for half an hour.
During which time I blanched a piece of perfectly clean muslin. You blanch it by immersing it in boiling water for a while and then wearing my super strength rubber gloves I gave it a good wringing out and draped it over the inside of a brand new collander bought specifically for the purpose of making cheese.
Then I carefully spooned out the curds into the collander.
Next I tied the muslin up and suspended the curds from a hook with the collander and bowl underneath to catch the whey.
The book said that I need only leave it an hour before the cheese would be ready, but after an hour it was still a little too wet so I left it for three hours in total.
I added a little salt to them. The salt did improve the flavour quite a bit but they are still very lemony to taste.