Start\u00a0Home remedies\u00a0Homemade cheese with 1 liter of milk, half a lemon and 1 yogurt<\/p>\n\n\n\n
You can make homemade cheese with 1 liter of milk, half a lemon and 1 yogurt. Here are the steps to follow: Ingredients:<\/p>\n\n\n\n
1 liter of milk (preferably whole)
1\/2 lemon (for the juice)
1 natural yogurt (with active cultures)
Salt (optional, for seasoning)
Heat the milk: Pour the liter of milk into a saucepan and heat it over low heat until that reaches about 85\u00b0C. Use a kitchen thermometer to monitor the temperature.<\/p>\n\n\n\n
Do not let it boil.
Add the lemon juice: squeeze half a lemon to extract the juice. When the milk has reached the right temperature, remove it from the heat and add the lemon juice.<\/p>\n\n\n\n
Stir gently to mix well.
Wait for it to set: Let the milk rest for 10 to 15 minutes. During this time, the milk should begin to curdle (form solid clumps).
Add the yogurt: Once it has coagulated, add the plain yogurt to the pan. Mix well to incorporate the yogurt into the curdled milk pieces.<\/p>\n\n\n\n
Drain the liquid: Place a strainer or fine sieve over a large bowl. Cover the strainer with several layers of cheesecloth or a clean cloth. Pour the curd and yogurt mixture into the sieve to drain the liquid (whey).<\/p>\n\n\n\n
Let the cheese sit in the sieve for 1 to 2 hours, or until it reaches the desired consistency. You can leave the cheese in longer if you prefer a firmer texture.
Season (optional): If you want, you can add a pinch of salt to the cheese to season it. Mix well.<\/p>\n\n\n\n
Transfer the cheese: Once the cheese has reached the desired consistency, transfer it to a clean, airtight container. Store it in the refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"
Start\u00a0Home remedies\u00a0Homemade cheese with 1 liter of milk, half a lemon and 1 yogurt You can make homemade cheese with 1 liter of milk, half a lemon and 1 yogurt. Here are the steps to follow: Ingredients: 1 liter of milk (preferably whole)1\/2 lemon (for the juice)1 natural yogurt (with active cultures)Salt (optional, for seasoning)Heat the […]<\/p>\n","protected":false},"author":1,"featured_media":6766,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-6765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advices"],"aioseo_notices":[],"yoast_head":"\n