Despite having to be persuaded into this cheesemaking experiment (Eve wasn’t lying when she said I was icked out by the idea of making ricotta), I’m very proud of our results and am going to tell you about our adventures with curds and whey in detail (and photographs) after the jump.
The process is really quite simple. You bring a bunch of milk (with a bit of salt) to a boil, then throw in a few tablespoons of lemon juice, turn the heat down, and wait for it to curdle. It only takes a couple of minutes, and then you scoop out the curds into a piece of cheesecloth, squeeze the water out, tie it into a little bundle, and leave it to hang out for an hour or two. And then you have cheese! Who knew it was so easy?