Heat the milk to 85°C, using a thermometer. Turn the heat off and add the lemon juice. Swirl the pan about gently and allow the curds and whey to separate.
Put two layers of clean cheese cloths in a sieve and pour in the mixture to catch the curds. Gather the cloth and tie some string around the cloth before hanging it off a cupboard door with a bowl under it to catch the drips. Leave overnight or for 8 hours.
Once the time has passed, unwrap the cloth and put the cheese into a bowl and add a little salt to taste.
Roll the cheese into a ball with your hands and put it into a piece of foil and pop it in the fridge until ready to serve.
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