Lemon Cheese

This cheese has a pronounced lemon flavor. The texture is a bit dryer and coarser than mascarpone, the result of using a slightly lower-fat dairy product, as well as the additional draining and pressing this cheese undergoes.

Yield

3 – 3 1/2 pounds

Ingredients

• 3 qt milk
• 1 qt heavy cream
• 10 oz/fl lemon juice, strained and chilled
• 2 tsp salt
• 1 tsp grated lemon zest

Steps

1. Heat the milk and cream over simmering water to exactly 100°F (not higher).
2. Remove from the heat and add the lemon juice. Stir very gently and briefly until the milk and
3. cream mixture starts to curdle or thicken.
4. Rest at room temperature for 3 to 4 hours.
5. Drain the curd for 8 to 12 hours under refrigeration in a cheesecloth-lined colander or a cheesecloth
6. or muslin bag set over a bowl.
7. Transfer the cheese to a bowl and stir in the salt and lemon zest with wooden spoons. Be careful
8. not to overstir the cheese.
9. Press into a mold, top with a weight, and allow to rest overnight under refrigeration. The cheese
10. is now ready to unmold and serve, or wrap and hold under refrigeration for up to 4 days.

Variations

Peppered Lemon Cheese

Add 2 tablespoons coarse ground black pepper with the lemon zest in step 5.

Dried Fruit and Hazelnut Cheese

Replace the lemon zest with ½ cup each of toasted hazelnuts and dried fruit.