A delightful and easy-to-make homemade cheese spread that is perfect for any occasion.
Heat the milk and salt in a saucepan over medium heat until it just begins to simmer.
Stir the milk gently to prevent it from sticking to the bottom of the pan.
Remove the saucepan from heat and stir in the lemon juice.
Add the lemon juice gradually while stirring to ensure even curdling.
Let the mixture sit for about 10 minutes to allow the curds to form.
Cover the saucepan with a lid to retain warmth during this process.
Pour the mixture into a muslin cloth-lined strainer set over a bowl to drain the whey.
Gather the edges of the muslin cloth and twist gently to help extract more whey.
Transfer the cheese to a container and refrigerate until ready to use.
For a firmer texture, press the cheese with a weight while it drains.
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