Cheese Recipe

Making the Cheese

1. 1

   Heat the Milk

   In a large pot, pour the gallon of whole milk and place it over medium heat. Stir occasionally to prevent the milk from scorching.

2. 2

   Add Vinegar

   Once the milk reaches about 190°F (88°C), remove it from the heat. Gradually stir in the cup of white vinegar. Continue to stir gently until the milk curdles and separates into curds and whey.

3. 3

   Let it Sit

   Let the mixture sit for about 10 minutes to allow the curds to fully form.

4. 4

   Strain the Curds

   Line a colander with cheesecloth and pour the curdled milk mixture into it to strain out the whey. Rinse the curds under cold running water to remove the vinegar taste.

5. 5

   Season the Curds

   Transfer the curds to a mixing bowl and sprinkle in the salt. If desired, add garlic powder, dried oregano, and crushed red pepper flakes for flavor. Mix gently to combine.

6. 6

   Shape the Cheese

   Gather the cheesecloth edges and twist to form it into a ball or shape of your choice. You can place a weight on top to help it firm up for about 30 minutes.

7. 7

   Store the Cheese

   Remove the cheese from the cheesecloth and wrap it in plastic wrap or store it in an airtight container. Refrigerate until ready to use.