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RECIPE: LEMON CHEESE

Recipe: Lemon Cheese


Rated 3.7 stars by 6 users

Lemon cheese is a creamy, spreadable cheese with a light, lemony flavor, and it's so easy to make!


15 minutes

35 minutes

2



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fresh Cheese Making Kit

Cheese Fresh Cheese Making Kit

Fresh Cheese Making Kit

$45.99

Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.

Packaging and Equipment in the kit may appear different than pictured.


Cheese Salt

Cheese Cheese Salt

Cheese Salt

$5.99

An easy-to-dissolve, iodine-free salt perfect for cheesemaking.


Butter Muslin

Cheese, Kefir, Kombucha, Sourdough, Tempeh & Soy, Vegetables, Yogurt Butter Muslin

Butter Muslin

$5.99

Butter Muslin is a tightly woven cloth, similar to cheesecloth, used for draining, pressing, and straining soft cheeses, yogurt or milk kefir. Butter muslin cloth also works as a breathable jar cover for all sorts of fermenting applications.






 INGREDIENTS:

  • 1/2 gallon whole milk
  • Juice of 3-4 lemons; approximately 1/4 cup
  • Cheese salt

INSTRUCTIONS:

  1. Heat the milk in a large pot over medium heat to between 185° and 200°F. Add the lemon juice and stir it in slowly, using gentle up-and-down motions, for 1 minute.
  2. Cover the milk and allow it to sit, undisturbed, for 15 minutes, or until you recognize a clean break. If you have not gotten a clean break after 20 minutes, add a bit more lemon juice and wait another 15 minutes, or until it does set.
  3. Line a colander with butter muslin, and gently ladle the curds from the pot into the colander. Tie the corners of the butter muslin together to create a draining bag, and suspend it to drain for 1 1/2-2 hours, or until it stops dripping.
  4. Take the cheese out of the butter muslin and place it in a large, clean bowl. Mix in the salt.
  5. Add additional ingredients such as herbs, spices or fruit, as desired.
  6. Cover and refrigerate until ready to use. Keeps for up to 2 weeks.

    download our cheesemaking guide and recipe book