Directions
- 1Pour milk into a large pot and heat slowly to 120°F (49°C), stirring so it doesn scorch.
- 2Remove from heat, pour in the vinegar, and stir for 30 seconds. A cheese curd will form and separate from the liquid whey.
- 3Cover and let sit for 15 minutes.
- 4Scoop the curds out and squeeze out all the liquid. Add salt if you want here.
- 5Microwave in a bowl for 30 seconds, then stretch and fold it over itself a few times until it becomes smooth and firm.
- 6Shape into a ball and place in an ice bath for 15 minutes to set.
Ingredients
- 0.5 gallon whole milk
- 0.5 cup white vinegar
- 1 tsp salt
Equipment
large potbowlmicrowave
Tips
- Do NOT use ULTRA pasteurized milk.
- Stir the milk so it doesn't scorch.
- Add salt if you want at step 4.
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