Homemade White Cheese

Homemade White Cheese


  • 3 liters (quarts) milk (any kind, whole, skim, powdered...)
  • squirt of lemon juice
  • 8 oz.s (250 g.) plain unsweetened yoghurt


Place milk in a large bowl or pot and add a generous squeeze or squirt of plain lemon juice. Cover and let stand for 36 hours. Most of the year I let it stand outdoors. Only in very hot weather do I put it in the bottom of the refrigerator and let it stand an additional eight hours or so. After standing time mix in the yoghurt and heat until a rolling boil is reached. (Microwave is easiest because the bottom can't burn.) The mixture should now have separated into curds and whey. If not add a little more lemon juice and boil a couple of minutes. Have prepared a large sieve with a cheese cloth or other fine material. Pour mixture directly into the cloth, tie up the ends and let hang for about an hour. Chill immediately. This makes a rich ricotta-style cheese suitable for lasagne, cheesecake, or desserts.

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