Recipe: Cheese - my version Jan 2013

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  • 400ml greek yoghurt
  • 2l Whole Milk
  • 6 tablespoons of lemon juice
  • 1 heaped teaspoon citric acid


  • Put milk in a very large pan and heat slowly to 31 degC.
  • Add all of the yoghurt.
  • Stir and bring back to 31 degC then leave for 45 minutes keeping at 29 to 31 degC.
  • Stir the milk and add lemon juice stirring all the time. Mix the citric acid in a little water and add to the milk. Stir continuously for 1 minute with a whisk.
  • Leave to stand for 45 minutes maintaining temperature at 29 to 31 degC until a clean break is achieved.
  • You can start testing after 20 minutes. If necessary, add more lemon juice.
  • A clean break is when a cut doesn’t heal but fills with green whey.
  • When a clean break is achieved cut down and across to form ½ inch columns of curd. Leave to stand for 10 minutes.
  • Stir gently and intermittently for 20 minutes to keep the curds apart.
  • Then let the curds rest for 5 minutes and they should sink to the bottom.
  • Remove 1.5 litres of whey with a spoon.
  • Add back 1.5 litres of water at 55 degC and test that the mixture has a temperature of 38 degC. Gently apply heat if needed.
  • Stir gently and intermittently for 30 minutes breaking any large lumps of curd.
  • Then leave to settle for 5 minutes.
  • Drain off whey until curds are only just covered.
  • Apply first gentle press. Use the inner pan of the spaghetti pan and two-thirds-fill one of the milk bottles to use as a weight.ave for 45 minutes keeping at 29 to 31 degC


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