The process of making cheese with lemon juice is rooted in chemistry. Milk is a stable emulsion of water, fats, and proteins (primarily casein). Under normal conditions, these protein molecules repel each other.

However, when you apply heat and then introduce the citric acid from lemon juice, the pH of the milk drops. This acidity causes the casein proteins to lose their repulsive charge and clump together, trapping fats in the process to form curds. The remaining liquid, consisting of water, lactose, and whey proteins, is known as whey.

Recipe: Fresh Lemon Juice Cheese
This recipe produces a soft, crumbly cheese with a clean, citrusy finish. It is perfect for salads, spreading on toast, or crumbling over roasted vegetables.

Ingredients
1/2 gallon (approx. 2 liters) Whole Milk: Use pasteurized milk, but avoid “Ultra-Pasteurized” (UHT), as the high heat used in that process prevents the proteins from bonding correctly.

1/4 cup Fresh Lemon Juice: Usually the juice of 1.5 to 2 medium lemons. Fresh juice is preferred for its bright flavor.

1/2 teaspoon Sea Salt: To enhance flavor and act as a natural preservative.

Equipment
Large heavy-bottomed pot

Fine-mesh strainer

Cheesecloth or a clean thin kitchen towel

Thermometer

Instructions
Heat the Milk: Pour the milk into the pot. Heat slowly over medium-low heat, stirring frequently to prevent scorching on the bottom. Bring the milk to approximately 190°F (88°C). It should be steamy and foamy but not at a rolling boil.

Add the Acid: Remove the pot from the heat. Slowly pour in the lemon juice while stirring gently. You will notice the milk immediately beginning to separate into white clumps (curds) and a translucent yellowish liquid (whey).

The Rest Period: Let the pot sit undisturbed for 10 to 15 minutes. This allows the coagulation to complete and the curds to firm up.

Strain the Curds: Line a strainer with a double layer of dampened cheesecloth and place it over a large bowl. Pour the mixture into the strainer.

Drain and Season: Let the whey drain for 5 to 20 minutes depending on your desired consistency (longer for a drier, crumbly cheese; shorter for a creamy spread). Once drained, transfer the curds to a bowl and fold in the salt.

Store: Place the cheese in an airtight container. It will stay fresh in the refrigerator for up to 5 days.

Benefits of Fresh Homemade Cheese
Probiotic Potential: While the high heat kills many bacteria, the simplicity of the ingredients ensures you are avoiding stabilizers, gums, and artificial preservatives found in commercial varieties.

Digestive Ease: For some, the separation of the whey makes the remaining curds easier to digest than fluid milk.

Zero Waste: The leftover whey is highly nutritious. It can be used as a protein boost in smoothies, a starter for fermented vegetables, or as a substitute for water when baking bread.