This is my friend Jen and I “cheesing” for the camera after our cheese making class at the Arboretum. The bags are filled with the fresh, very spreadable, lemon cheese we created. I was very pleased with how delicious it tasted, and how extremely easy it was to make! I hope you will give this recipe a try.
Fresh Lemon Cheese:
1 gallon of milk
2 large lemons
Salt to taste
Fresh Herbs(optional)
Honey(optional)
In a nonreactive pot, warm milk on stove to 165 degrees. (you can go up to 190 degrees to help your milk coagulate). Stir often to avoid scorching.
Add the juice of the lemons to the milk. Stir and allow to sit off the stove for 15 minutes. The warm milk will separate into a stringy curd and a greenish whey liquid.
Line a colander with butter muslin and pour the curds and whey into the colander. (You can save the whey for baking bread if desired.) Tie the 4 corners 
of the muslin together and hang the bag of curds to drain for about an hour or until it reaches desired consistency.
Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually about 1/4 teaspoon. Mix in finely chopped herbs, if desired. You could also add honey. Place cheese in a covered container and store in the refrigerator. This cheese will keep up to a week.
I am attempting this recipe again tomorrow. I am going to make a few variations, and I plan to serve it as an appetizer for a get together we are having this weekend. I’ll let you know how it goes!
In the meantime, please check out Kris James’ website. She was the very knowledgeable teacher of our class. She teaches regularly at the Arboretum, and I suggest taking any of her classes.
