Cheese and Yogurt

Queso blanco, panir, whole-milk ricotta, farm cheese, lemon cheese—they’re the same cheese by different names. Even where recipes for them may vary, they share two features: all form curd through the addition of an acid, and all coagulate because they are heated above 176°F, the temperature at which the milk protein casein “sets.” This makes Lemon Cheese, my preferred name because I like to use lemon juice to form the curd, surprisingly simple and easy to make. This recipe is also a great first cheese because you need few special tools or ingredients: just cheesecloth, a thermometer, and ideally cheese salt. You can make about 2 pounds of cheese from a gallon of milk, but I prefer to use some of that gallon to make yogurt.
Learn to make Lemon Cheese and Fresh Yogurt

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