Lemon Cheese
Makes 3 to 3 ½ pounds.
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.
Ingredients
- 3 quarts milk
- 1 quart heavy cream
- 10 fluid ounces lemon juice, strained and chilled
- 2 teaspoon salt
- 1 teaspoon grated lemon zest
Steps
- Heat the milk and cream over simmering water to exactly 100°F (not higher).
- Remove from the heat and add the lemon juice. Stir very gently and briefly until the milk and
- cream mixture starts to curdle or thicken.
- Rest at room temperature for 3 to 4 hours.
- Drain the curd for 8 to 12 hours under refrigeration in a cheesecloth-lined colander or a cheesecloth
- or muslin bag set over a bowl.
- Transfer the cheese to a bowl and stir in the salt and lemon zest with wooden spoons. Be careful
- not to overstir the cheese.
- Press into a mold, top with a weight, and allow to rest overnight under refrigeration. The cheese
- 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.