I always thought making cheese was hard. My roommate in Norway taught me that making fresh cheese is easy: heat up whole milk until it starts to steam, squeeze lemon juice into it and let the coagulating liquid cool down, strain through a cheesecloth. Now your cheesecloth contains... cheese! After a couple hours in the frige it will have a consistency of goat cheese, but will taste very mild and fresh. (I used two lemons for a quart/liter of milk, but one is probably enough.)
I always thought making cheese was hard. My roommate in Norway taught me that making fresh cheese is easy: heat up whole milk until it starts to steam, squeeze lemon juice into it and let the coagulating liquid cool down, strain through a cheesecloth. Now your cheesecloth contains... cheese! After a couple hours in the frige it will have a consistency of goat cheese, but will taste very mild and fresh. (I used two lemons for a quart/liter of milk, but one is probably enough.)