Versatile and flavorful, an excellent lactose-free alternative to cream cheese based dips and spreads. Change it up a bit and add fresh herbs instead of curry for a gourmet summertime spread!
Makes 1 pound (2 cups).
In a 5-quart Dutch oven heat milk, salt, and spices over medium heat just until boiling, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand for 15 minutes.
Line a large strainer or colander with several layers of 100-percent cotton cheesecloth. Strain milk mixture; the liquid (whey) can be discarded or used as a base for soups as the spices and whey protein are nutritious and delicious! Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander set in a large bowl. Put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in a refrigerator for at least 15 hours.
Remove curds. Discard any excess whey/ liquid. Form curds into a flat rectangle or press into a large bowl to shape. Store in refrigerator, tightly wrapped, for up to 7 days.
Test Kitchen Tip: Try making different flavors of this fresh homemade cheese. Prepare recipe as above, except omit the cumin, curry and tumeric; stir in 3 tablespoons snipped fresh herbs (such as basil, green garlic tops, tarragon) into 2 cups cheese before serving.
Kids in the Kitchen:
Squeeze the cheese and squish the spread to a creamy consistancy. "It kinda looks like yellow tofu" says Maya (age 6).