I am a big fan of cheese and miss it a lot, but sulfites occur naturally in the aging process. When I found this recipe, I thought – in one hour, how much can it age? Yep – a very cheese-like substance, this staple of Indian food is super quick and easy. I use it in quesadillas as well as on salads and melted on pasta. You have to know your tolerances because this is dairy based, but if you can tolerate it, you will feel like you got cheese back!
- 1/1 gallon whole milk (be sure to buy organic without added vitamins, those are usually sulfited)
- juice from 1 – 2 lemons
- salt to taste
Bring the milk to a boil in a heavy bottomed pan. Turn it off the moment it reaches boiling. You may need to stir during heating if a film appears on the top of the liquid. Once you have turned it off, stir in the juice from the lemons, 1/2 a lemon at a time. When the curds separate from the liquid (whey) pour the mixture into a bowl through a fine wire mesh sieve lined withe two layers of cheese cloth. Gently stir in salt if desired. Herbs and spices can also be added at this time if you prefer. As soon as it has cooled enough for you to handle it, pull together the corners of the cheesecloth and twist the top so a ball forms inside the cheesecloth. Squeeze as much additional liquid out as you can. Put the wrapped ball onto a plate that has some depth to it (more liquid will come out and you want to be able to catch it. put a second plate on top of the ball and gently press down. Put something heavy on top of the second plate to weigh it down. I use a couple of boxes of Pomi tomatoes – any canned good will do, I just don’t use canned food. Leave for one hour. Well – check in on it – I find that lots of times it doesn’t flatten evenly so I need to keep adjusting it.