FOODWORTHY

Bad art. Good cheese.

Ingredients

1/2 gallon whole milk

1/4 cup fresh lemon juice

Cheesecloth

1/2 TBL salt

Optional 1/2 TBL flour

1. Dampen the cheesecloth and place over a colander.  The colander should be placed in a bowl big enough to catch the excess whey (for a later use).
2. Pour the milk into a stainless steal pot and bring to a boil over medium high heat, stirring often to keep the milk from burning on the bottom of the pan.
3. Once the milk is at a boil, turn off the burner and add the lemon juice.
4. Stir until the curds form and the whey is a greenish color (30-40 stirs in the same direction should do it).
5. Drain into the colander.
6. Tie the ends of the cheesecloth around a long spoon.  That spoon will then be placed in something that will allow the cheese to hang and catch the excess liquid that is drawn out. Place in the refrigerator for about 30 minutes.
7. Place the cheese in a bowl and knead until smooth. Don’t worry if it crumbles because it will come together.  Actually, if you plan on adding the salt or flour, this is the time to do it.
8. Transfer the cheese ball to a flat surface and flatten it out as thick or thin as you want.
9. Now you want to weigh it down for 30-60 minutes.  You can put a plate over it with some cans.  Evenly distributed weight is the key.
10. Cut into squares and enjoy.
11. Can be kept in the refrigerator for up to a week in water (think tofu).