Ingredients:
🔵1 gallon whole milk
🔵1/4 cup white vinegar or lemon juice
🔵1 teaspoon salt
🔵Cheese cloth or a clean towel
🔵Colander
Instructions:
🔷Heat the milk:
In a large pot, heat the milk over medium heat to 185°F, stirring occasionally to prevent scorching.
🔷Add the acid:
Once the milk reaches 185°F, remove it from the heat and slowly stir in the vinegar or lemon juice. The milk will begin to curdle and separate into solid curds and liquid whey.
🔷Strain the curds:
Let the curds and whey sit for about 10 minutes, then use a slotted spoon to scoop the curds into a cheese cloth or clean towel-lined colander. Let the curds drain for about 30 minutes.
🔷Add salt:
Once the curds have drained, sprinkle in the salt and mix well.
🔷Press the cheese:
Gather the edges of the cheesecloth or towel and gently press the cheese into a ball. Continue to press the cheese for 2-3 hours, changing the cheesecloth or towel if it becomes too wet.
🔷Store the cheese:
Once the cheese is pressed, it can be stored in an airtight container in the refrigerator for up to a week.
🧀Enjoy your homemade cheese!