Cheese Recipe

Cheese Making Instructions

1. 1

   Prepare the Milk

   In a large pot, pour the whole milk and heat it over medium heat until it reaches 190°F (88°C). Stir occasionally to prevent scorching.

2. 2

   Add Vinegar

   Once the milk has reached the desired temperature, remove the pot from heat and slowly add the white vinegar while stirring gently. You should see the curds beginning to separate from the whey.

3. 3

   Let it Sit

   Allow the mixture to sit undisturbed for about 10 minutes. This will help the curds to firm up.

4. 4

   Strain the Curds

   Line a colander with cheesecloth and place it over a bowl to catch the whey. Pour the curds into the cheesecloth, allowing the whey to drain out. Rinse the curds gently with cold water.

5. 5

   Season the Cheese

   Sprinkle salt over the curds and mix gently to incorporate. Adjust salt to taste.

6. 6

   Shape the Cheese

   Gather the edges of the cheesecloth and twist to form a ball or shape. Squeeze out any excess whey. Tie the cheesecloth and let it hang for about 1 hour to further drain.

7. 7

   Store the Cheese

   Once drained, unwrap the cheese and transfer it to an airtight container. Store it in the refrigerator for up to one week.