Instructions

1. Prepare the Lemon Mixture
   In a saucepan over medium heat, warm the milk until it starts to steam, but do not let it boil. Add the lemon juice and zest, stirring gently. The milk will begin to curdle slightly, which is normal.
2. Dissolve the Gelatin
   In a small bowl, sprinkle the gelatin over 2 tbsp of warm water and let it bloom for about 5 minutes.
3. Combine and Sweeten
   Stir in the sugar (or honey), salt, and bloomed gelatin into the milk mixture. Continue stirring until the gelatin is completely dissolved.
4. Add Cream and Chia Seeds
   Remove the saucepan from heat and allow it to cool slightly. Add the heavy cream, chia seeds, and vanilla extract. Stir well to combine.
5. Set the Cheese
   Pour the mixture into a cheese mold or a shallow dish. Let it cool to room temperature before transferring it to the refrigerator.
6. Chill and Serve
   Refrigerate for at least 3 hours or until fully set. Once firm, unmold and serve with fruit, crackers, or as a topping for desserts.

Equipment

• Saucepan
• Mixing bowls
• Whisk
• Cheese mold or shallow dish
• Refrigerator

Recipe Variations

• Dairy-Free Option: Replace whole milk and heavy cream with coconut milk.
• Extra Tangy: Increase the lemon juice to 3/4 cup for a sharper citrus flavor.
• Sweeter Version: Add an additional 2 tbsp of honey or sugar.
• Berry Infused: Fold in mashed raspberries or blueberries before chilling.