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3 quarts of Skim Milk
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2 tbsp. of fresh Lemon Juice
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8 oz. of
Plain Yogurt
(unsweetened)
- In a small plastic bucket, place the milk and lemon juice. Cover it and allow to sit for 36 hours. (In the winter, place outdoor, In warm weather, place in lower part of the refrigerator.)
- After the setting time, mix in the plain yogurt and bring the mixture to a rolling boil until it clearly cuts. (The easiest way to do this is in the microwave so you don't have to worry about burning the bottom.) If the mixture does not cut after reaching a boil, add a little more lemon juice and boil again.
- Drain off the whey using a large strainer lined with a cheese cloth, guaze or similar material. Pull up the corners of the cloth, tie the cloth and let the ball of cheese hang for about one hour. And finally refrigerate for about 2 days.
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