Ingredients
Homemade milk – 3 L
Lemon – 3 medium sized pieces.
Veggie Cheese: Preparation
Roll a piece of clean gauze in half and put it inside the colander, so that the gauze does not accidentally shift, or better to fix it with clothespins.
Take a saucepan, preferably made of aluminum, pour into it all 3 liters of milk, and turn on the stove. Squeeze out the juice of the lemons. When the milk begins to foam a little add the juice squeezed from the lemons, it is very important not to add the clotting agent before the milk boils, otherwise it will be ruined.
After adding the lemon juice, the milk must be stirred constantly so that it does not burn, and it does not leak out on the stove. The milk should curdle into lumps. Then, when all the milk divides into whey and cheese lumps floating in it (this happens after a few minutes), it’s time to take the pot off the heat. Curdled lumps must be separated from the whey, for this pour the contents of the pan in a pre-prepared colander lined with gauze.
If you want, you can put a pan under the colander and collect the rest of the whey, it may be useful for cooking okroshka or baking. Rinse the remaining whey in cold running water, wait until all the liquid has drained away. Rinse with water necessarily, because if you do not, then the taste of cheese will be sour.
Remove the cheese with gauze from the colander, squeeze well, if desired, add finely chopped greens, then again lay it on the bottom of the colander, put a plate of suitable size on top so that the plate would fit inside and could press a lump of cheese, put a weight on top. After 2 hours, the cheese is ready to eat, all the excess liquid has drained away, and it has become denser.
Have a nice meal!
