2 liters of milk (with a fat content of not less than 3.2%)
1/2 teaspoon salt
1 apple (can be green or red)
1/2 teaspoon ground cinnamon (optional)
1 lemon.
Preparation
Place the pot with the milk on the heat and reduce the heat to prevent the milk from burning. It is essential to stir the milk occasionally so that it does not stick.
While the milk is heating, peel and grate the apple on a coarse grater.
Once the milk is very hot, add the grated apple and cinnamon. If you prefer, you can omit the cinnamon.
Mix the ingredients well in the hot milk.
Squeeze the lemon juice and add it to the milk when it starts to boil. You will see that the milk begins to curdle immediately.
Cook the mixture for no more than 3-5 minutes, until you notice that the whey has separated.
Turn off the heat and let the mixture rest for 30 minutes.
Prepare a strainer and cheese mold, and transfer the curd mixture to the mold. Cover with plastic wrap and place a weight on top.
Let it sit at room temperature for 2 hours and then transfer to the refrigerator.
Once it is ready, enjoy this delicious cheese with the subtle aroma of cinnamon and apple. It goes perfectly well with a cup of coffee or hot chocolate.
This cheese is a culinary gem that combines the best of milk with the refreshing and smooth flavor of apple.
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