I can’t believe you can make fresh cheese so easily. Why did I wait so long to try it? Thank you mexicanmademeatless.com, for inspiring me to take that initial step forward.


1 liter whole milk
1 cup buttermilk
2 tablespoons lemon juice


Step 1
To a stock pot add one liter whole milk, 1 cup buttermilk and 2 tbs lemon juice. Bring to a pre-boil simmer and stir until curds begin to form.

Step 2
Turn off the heat and cover for 15 minutes.

Step 3
Strain curds over a cheese cloth. Combine the cheese cloth and gently squeeze the remaining whey (keep for last step).

Step 4
To store, fully cover with the drained whey and refrigerate.