Instructions

1. Warm the milk in a large, heavy-bottomed pot over medium heat, stirring regularly to prevent scorching. Monitor the temperature using a cooking thermometer and remove the pot from heat once it reaches 180°F (82°C).
2. Add the lemon juice to the hot milk, stirring gently to combine. Leave the mixture undisturbed for about 5 minutes to allow the milk to curdle.
3. Prepare a large colander by lining it with a double layer of cheesecloth. Place this over a large bowl or pot to catch the whey that drains off.
4. Slowly pour the curdled milk into the cheesecloth-lined colander. Be careful not to rush this step as it may cause smaller curds to pass through the cheesecloth.
5. Gather up the corners of the cheesecloth, creating a pouch that contains the curds. Tie the corners securely to form a bundle.
6. Hang the bundle of curds over a sink or bowl, allowing the whey to drain. This should take a minimum of 4 hours, but it can be left overnight for a firmer cheese.
7. After the cheese has reached your preferred consistency, open the cheesecloth and transfer the byaslag to a clean container.
8. Stir in the salt, adjusting to taste. Mix gently to distribute the salt evenly.
9. Cover the cheese and refrigerate for at least 2 hours before using. This allows the cheese to firm up slightly and the flavors to meld together.
10. Enjoy your homemade Byaslag as a spread on fresh bread, as a stuffing for dumplings, or as a unique addition to pastries. It can also be served alongside fresh fruits for a delightful contrast.