This is a soft fresh cheese, easily made at home. Start preparation the day before.
- 5 cups whole milk
- 3 Tbsp strained lemon juice
1 Tip milk into a large stainless steel saucepan and set over medium-high heat. Bring to the boil. Once milk starts bubbling and froth rising, pour in strained lemon juice. Stir quickly with a wooden spoon, then remove from heat. Leave for 15 minutes, during which time curds will form.
2 Have ready a piece of sterilised muslin (boil it in water for 5 minutes). Line a large sieve with the muslin and set it over a large bowl, extending the muslin over the edges of the bowl. Pour in curds and whey. Cool briefly.
3 Gather up edges of muslin and squeeze out excess whey. Tie muslin with string and suspend it above a bowl. This can be done by hanging the muslin bag from a tap (I generally hang mine in the laundry where it can stay undisturbed overnight). Leave to drain overnight. The whey can be reserved and used in baking.
Next morning, untie muslin and flatten curd into a cake. Rewrap curd in muslin and put it on a tray. Put a heavy weight on top to compress it: a terrine or casserole filled with tins of food does the trick. Leave for 4–6 hours. Remove weights, fold back muslin and carefully turn curd onto a board. Cut into small cubes. Keep refrigerated until ready to use; use within 24 hours.