Crockpot Cheese by Gemfox Food

Today I'm going to make a simple cheese. Tom buys this organic milk and it's really good. And I'll let that go for a few hours until it just starts to simmer. I'll set the timer for 2 hours and see what happens. So it's been 2 hours, it's not quite bubbling, but it is good and hot So what I'm going to do now is I'm going to add some lemon juice to it. Just going to add a little bit, maybe about a tablespoon right now And I'm gonna cover it back up, I'm gonna wait for that...to...separate. I'm going to give this another hour. Scrape the bottom once in a while so that it doesn't burn. Been about an hour and now the whey has separated from the curds. If after an hour you're not getting any separation, add just a couple drops more of lemon juice And it should separate. Turn this off. I'm using a coffee filter clipped to a container. To drain the curds and whey. You can use it like ricotta cheese. Or put it in the fridge to drain. Drain or press the cheese until it's the consistency you want. Season with salt, especially if you're going to store it. I really love it on bread with honey. That's how I make crockpot cheese!