The Simple Genius of Lemon-Infused Milk: A Two-Ingredient Wonder
The concept may appear straightforward: introduce lemon juice to fresh milk and witness a remarkable transformation. The acidity of lemon causes the milk to curdle, separating into curds and whey. While initially resembling a kitchen mishap, this process serves as the foundation for crafting various dairy delights, including the soft homemade cheese we adore.
ADVERTISEMENT
Ingredients:
| Ingredients | Quantity |
|---|---|
| Milk | 1 cup (250 ml) |
| Lemon Juice | 1 tablespoon |
Instructions:
- Warm the Milk:
- Gently heat 1 cup of milk in a saucepan over low heat. Ensure it’s hot to the touch but not boiling. This step is crucial for an effective reaction with lemon juice.
- Add Lemon Juice:
- Once the milk is warm, remove it from heat.
- Stir in 1 tablespoon of freshly squeezed lemon juice.
- Let the mixture sit for a minute or two, observing the milk beginning to curdle into curds (solid parts) and whey (liquid).
- Strain and Enjoy:
- After full curdling, pour the mixture through a strainer to separate the curds from the whey.
- What you’re left with is a soft, fresh cheese that can be seasoned to taste or used in various dishes, from spreads to desserts.
