I think the war is what got Mom to make this delicious cheese at home. No matter how many store-bought cheeses I try, none of them taste quite the same. Now that I have my own kitchen, I thought, why not try making it myself? So here’s the recipe for you to try and enjoy, too!
method
0 of 2 steps done
Mix Mix
In a large stainless steel pot, combine the water and powdered milk over medium heat, stirring until fully dissolved. Once the milk is warm, add the lemon juice and keep stirring with a large spoon. Watch as the cheese gradually forms!
Making the cheese disc
Once the cheese curds have formed and the remaining liquid turns pale and watery, strain the cheese through a sieve lined with cheesecloth. Gather the cloth, twist it, and squeeze out the excess liquid until the cheese comes together into a compact disc. Keep the cheese wrapped in the cloth inside the sieve, place a heavy object on top, and refrigerate for at least 4 hours. Save some of the strained liquid and add salt to taste. Once the cheese has completely cooled and firmed up into a disc, transfer it to an airtight container. Pour in the reserved liquid mixed with salt, and let the cheese absorb the salt for at least 2 hours.