Open in Cookpad AppSteps
- 1
Pour milk into a thick bottomed pot or saucepan; heat to low-medium temperature and gently warms up (do NOT bring to boil) to about 150 °F (65.5 °C): as a guideline, small bubbles appear on the surface of the pot.
- 2
Remove it from the heat and add lemon juice. Stir mixture slowly until curds form about 1 to 2 min.
- 3
Leave it about 10 min at room temperature.
- 4
While the curds are setting, prepare a cheesecloth (or strong paper towel) lined colander with a large mixing bowl or pot in the bottom to collect liquid (which is called whey).
- 5
Pour mixture into the colander from step 4. Allow whey to drain off and for the curds to cool.
- 6
Twist the cheesecloth, and gently squeeze and press onto the colander to drain until you achieve your preferred consistency.
- 7
Crumbly but retaining adequate moisture.
- 8
Mild and refreshing sourness.
- 9
Optional: You can add a small amount of salt to taste.
- 10
This is the whey. It will be about 400 ml after the curds are removed.
- 11
Tip: Chilled whey with some honey and lemon is a nutritious and tasty refreshment. Also you can use whey in your baking; for example, bread, muffins or pancakes.
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