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Heat the Milk: Pour the milk into a saucepan and gently heat over medium heat until it reaches just before boiling (about 185–195°F or 85–90°C). Stir occasionally to avoid scorching.
Curdle the Milk: Remove the milk from heat and slowly stir in the vinegar or lemon juice. You’ll see the milk begin to separate into curds and whey almost instantly. Let it sit for 10 minutes.
Strain the Curds: Line a strainer with cheesecloth and place it over a bowl. Pour the mixture in to separate the curds. Let it drain for 10–20 minutes depending on how soft or firm you want the cheese.
Season and Shape: Sprinkle with salt if using, then gather the cheesecloth and shape your cheese into a ball or patty. Press out any excess whey. Chill for at least 30 minutes before serving.
Serving and Storage Tips:
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