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🛒 Ingredients:
– 8 cups milk (whole or skim) (2 liter)
– 4-6 tbsp lemon juice
– A pinch of salt (optional, for taste)
– Cheesecloth or fine-mesh strainer
🔥 Quick Instructions:
1️⃣ Heat the milk – Warm it up to 185–195°F (85–90°C), but don’t boil! (Look for tiny bubbles around the edges.)
2️⃣ Add lemon juice – Stir for 10–15 seconds, then let it sit. Within 30 seconds, curds will form.
3️⃣ Let it set – Keep on low heat for 3–4 minutes (without stirring).
4️⃣ Drain & enjoy – Strain for 5–7 minutes for soft cheese, or 15 minutes for a firmer texture.
💡 Using an induction stove? Lower the heat slightly, as it heats faster than gas or electric stoves.
This recipe makes something between ricotta and farmer’s cheese – creamy, fresh, and super versatile! Perfect for breakfast, baking, or healthy snacks.
by tell_me_karina
1 Comment
That is literally farmer’s cheese, also known as paneer or queso fresco and probably a lot of other names from around the world.
It’s not at all like ricotta. To make ricotta, you have to save the liquid left behind after filtering it, then there’s a whole boiling down process that will yield a couple of tablespoons of ricotta. Not worth doing ricotta (literally translates to “recooked”) at home.
But farmer’s cheese is delicious and worthwhile! I’ve heard that ultra-pasteurized milk doesn’t work but normal (pasteurized) of course is fine. It takes a lot of milk. You get about a cup or so of cheese from a gallon of milk.