1 liter of milk
4 to 6 tablespoons of lemon juice
1 tablespoon of additional lemon juice
1/2 teaspoon of salt
1 to 2 tablespoons of fresh heavy cream
1 liter of milk
4 to 6 tablespoons of lemon juice
1 tablespoon of additional lemon juice
1/2 teaspoon of salt
1 to 2 tablespoons of fresh heavy cream
Heat 1 liter of milk with 4 to 6 tablespoons of lemon juice over low heat, stirring constantly, until it begins to curdle
Continue heating the mixture over low heat, stirring occasionally, until it reaches a light yellow color
Create a makeshift cheesecloth by placing a fine-mesh cloth or a clean cotton cloth over a bowl
Pour the curdled milk into this cheesecloth and let it drain under cold running water
When most of the liquid has drained, transfer the remaining cheese to a bowl
Add the additional lemon juice, salt, and heavy cream, and mix until well combined
The final product will have a coarse, grainy texture.
