Lemon curdled cheese over the fire

Over the Fourth of July weekend, I had two opportunities to make cheese over the fire. In the first attempt I used whole milk (pictured here).

In the second I used half half and half and half whole (or 1/4 cream, 3/4 whole milk). This produced a very creamy cheese. In both cases I used lemon juice to curdle the cheese.

Start with cold milk in a cold pipkin.

Cover and set in the fire pit without too much direct heat. Ease the heat in as the pot becomes warm to the touch. 

Meanwhile set up a colander in a bowl to catch the whey. Have your curdling agent on hand. My favorite is lemon juice. 

Once the milk reaches 190 degrees add enough curdling agent to get a "clean break". Give it a stir. Then pour through a lint free tea towel (what they call "Cheese Cloth" is way to loose a weave).

Twist up the towel or put a weight on it and let the whey continue to drain out for as long as you can stand to wait.

Flavor as desired, perhaps add a pinch of salt and serve. It goes great on salad. Use the whey in baked goods, or I hear you can add a little rose water and it makes a nice beverage.