1 L (35 fl oz) 3.5% milk
17.5 fl oz (½ L) whipping cream
1 L (35 fl oz) 0% milk
17.5 fl oz (½ L) 3.5% milk)
2 lemon, or 2 fl oz (60 mL) lemon juice, or 2 fl oz (60 mL) white vinegar
¼ tsp salt
Optional spices: oregano, anise, ground muscat nut, ground cinnamon
Optional add-ons: chocolate chips (to add to chilled cheese), ground nuts, ground dried fruits and berries
Press lemons to get a juice.
Pour a milk and a whipping cream into a sauce-pan, pour the juice into the sauce-pan.
Stir, and heat with a low heating, stirring permanently.
When bubbles increase around, check a temperature of a mixture.
It must be lower than 190 degrees F (88 degrees C).
Note: At that time, mixture looks like an oatmeal.
Continue stirring permanently!
When the temperature is 190 degrees F (88 degrees C), turn the heating off, and let to sit for 10-15 minutes.
Cover a colander from inside with a 4-folded clean fabric, and pour milk mixture into it.
Let to drip for about 10 minutes, when consistency of mixture is like a puree.
Roll the fabric ends, and press mixture until it's weight is about 12.2 oz (350 g).
Unroll fabrics, and sprinkle a cheese with a salt.
Stir a little.
Place the cheese into a clean dry dish, and set into a refrigerator to make cheese more dense.
Add spices and add-ons, if you like.