In a large pot, heat the milk over medium heat until it reaches about 190°F (88°C), stirring occasionally to prevent it from scorching.

Heat the Milk

Once the milk has reached the desired temperature, remove it from heat. Stir in the white vinegar and let it sit for 5-10 minutes. You should see curds separating from the whey.

Add Vinegar

Line a strainer with cheesecloth and pour the curds and whey into the strainer. Rinse the curds under cold water to remove any vinegar taste.

Strain the Curds

Sprinkle the salt over the curds and mix gently with your hands or a spoon to incorporate it evenly.

Add Salt

Gather the edges of the cheesecloth and twist it to form a pouch. Place the pouch in a bowl and weigh it down with a heavy object. Let it sit for 1-2 hours to press out excess whey.

Press the Cheese

Once pressed, unwrap the cheese and place it in an airtight container. Cover it with a little water or a brine solution (1 cup water and 1 tsp salt). Store in the refrigerator.

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Recipe information

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