Cheese Curds

PRÉPARATION

1. Pour the milk into a large pot and bring it to boil over medium heat.
2. When the milk is boiling, add the lemon juice. If you are using vinegar, we recommend mixing it with 1/4 cup water so that it is not so intense when you pour it into the milk.
3. Once the milk has boiled, pour in the lemon juice (or vinegar) mixture. Give everything a stir, and you should see the milk curdle immediately. If you don’t, you can add 1 more tablespoon of lemon juice or vinegar. Let the contents of the pot cool for another 5 to 10 minutes.
4. Line a colander with a cheesecloth and place the lined colander into the sink.
5. Strain the milk curds through the cheesecloth. Rinse the curds under cold water to wash out the lemon juice or vinegar. This also helps cool the milk curds so that you can squeeze it immediately afterwards.
6. Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water.
7. Press the cheese with a couple of plates or something heavy for about an hour.
8. The curd mass can now be broken into bite size pieces and tossed with a bit of salt.
9. Info tip:The curd can either be sprinkled on top of salad or deep fried in a tempura batter