Cheese Recipe

Preparation

1. 1

   Heat the Milk

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

2. 2

   Add Vinegar

   Once the milk is heated, remove the pot from the heat. Slowly add the white vinegar while stirring gently. You will see the milk begin to curdle as the solids separate from the whey.

3. 3

   Let it Sit

   Allow the mixture to sit for about 10 minutes. This resting period helps the curds form more completely.

4. 4

   Strain the Curds

   Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander, allowing the whey to drain away. Gather the cheesecloth and rinse the curds under cold running water to remove the vinegar taste.

5. 5

   Season the Cheese

   Once drained, transfer the curds to a mixing bowl. Add salt and any optional herbs, mixing gently with your hands or a spatula until evenly distributed.

6. 6

   Form the Cheese

   You can leave the cheese loose or shape it into a ball or log. Wrap it in cheesecloth or plastic wrap and refrigerate for at least 1 hour to firm up.