Sort ingredients
userdd6767
QR Code
Listen
Pdf
Pour the milk and lemon juice in a sous-vide bag, agitate the bag a bit, and place the bag in a 180-degree water bath. Let it cook for one hour, until you see a bunch of tiny curds form. Remove the bag from the bath, and let everything cool until you can handle it comfortably.
Carefully pour the now-curdled milk into a colander lined with a couple of layers of cheese cloth, let it drain for an hour and a half, then transfer to some sort of seal-able container. Stir in a pinch of salt, and any flavorings you so desire, such as garlic, lemon zest, black pepper, or any other herb. Let sit overnight for best flavor development.