Instructions:
1.Heat the Milk: Pour the milk into a large pot and slowly heat it on the stove over medium heat. Monitor the milk closely; you want it to be hot but not boiling. The ideal temperature is about 180°F (82°C). If you don’t have a cooking thermometer, just heat until the milk is steaming and starting to form tiny bubbles.
2.Add Lemon Juice: Once the milk is hot, add the lemon juice. Stir gently to combine. You’ll notice the milk beginning to curdle as the acid in the lemon juice reacts with the milk. This is the cheese forming! Allow the mixture to stand for a minute or two as the curds fully separate from the whey.
3.Strain the Curds: Line a colander with cheesecloth or a fine linen towel and place it over a bowl. Carefully pour the milk mixture into the colander, letting the whey drain away while the curds collect in the cloth.
4.Form the Cheese: Once drained, gather the corners of the cheesecloth and gently squeeze to remove any excess whey. Be careful not to press too hard, as the curds can still be quite fragile.
5.Season and Enjoy: Unwrap the cheesecloth and transfer your cheese to a bowl. At this point, you can add a pinch of salt or herbs for extra flavor. Your homemade feta is ready to enjoy immediately, though you can also store it in the refrigerator for up to a week.
Serving Suggestions: Homemade feta is wonderfully versatile. Crumble it over salads, stir into scrambled eggs, or serve alongside olives and sun-dried tomatoes for a Mediterranean-inspired snack.
Making your own feta cheese is not only economical but also a delightful way to add a personal touch to your meals. Enjoy the process and the delicious results!
Guests always ask for the recipe on this! They are baffled when I tell them how simple it is!
The image that baffled psychologists and neurologists. Those who see the two women have a genius-level IQ.
Classic Green Bean Casserole
Pineapple Upside-Down Cupcakes
Shrimp Alfredo
Everyone Had A Crush On Her In The 1990s, But Today I Can’t Recognize Her
