chef-johns-homemade-cheese.json

{
    "directions": [
        "Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes.",
        "Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes.",
        "Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes.",
        "Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight."
    ],
    "ingredients": [
        "1 quart whole milk",
        "1 cup cultured buttermilk",
        "2 teaspoons lemon juice, or as needed",
        "3/4 teaspoon salt"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Chef John's Homemade Cheese",
    "url": "http://allrecipes.com/recipe/237064/chef-johns-homemade-cheese/"
}