Fresh White Cheese
Contributed by ayannna

Ingredients:

2 quarts whole milk, as fresh as possible, and if you can get it unpasturized
2 cups fresh cultured buttermilk
2 tablespoons fresh lemon juice
salt as desired (1/4-1/2 tsp.)
cream, optional

Preparation:

1. Measure milk into a heavy saucepan, or pot, the heavier the better. Stir buttermilk and lemon juice together thoroughly, then stir mixture into the milk.

2. Set the pan over very low heat, if you have a heat tamer, it is adviseable to use it, and begin to heat the milk. If you have one, attach a candy/jelly thermometer to the side of the pan, otherwise, you will need a hand thermometer to check the temperature. Heat the mixture till the thermometer reads 175 degree's. Stir gently with a pancake turner, once or twice after it begins to thicken, stirring only two or three strokes, and check the temp. often. Once a reading of 175 degree's has been reached, turn off the heat, and let the milk stand for 10 minutes undisturbed.There will be masses of white curd suspended in yellowish whey.

3. Line a sieve or colander with two layers of cheesecloth, or netting, and set it over a large bowl, ladle the curds and whey gently into it, allowing the whey to drain off......you can save the whey and use it in bread if you wish....let drain until the draining slows, then tie the corners of your cheesecloth or netting together, and hang from the cupboard with a hook, aya has a deep sink, so she ties it to her water thingie. Let the cheese drain for up to an hour, or until it reaches the consistency you prefer, from creamy to quite firm.

4. For a soft creamy cheese, to serve as a dessert, turn the cheese intoa bowl, stir in a little salt and or cream. Cover the chesse and refrigerate for use within a few days. The longer it sits, the sharper it gets. If you wish a smoother texture, beat the cheese briefly with an electric mixer.

Yield about 1 pound