Directions
- 1Heat the milk until it is warm enough to touch.
- 2Turn off the gas and add 3 to 4 tablespoons of vinegar to the milk.
- 3Mix the vinegar in the milk until the milk curdles.
- 4Immediately separate the curdled milk from the whey.
- 5Lightly cool the remaining whey and add 1 tablespoon of salt to it.
- 6Mix the salt and then add the separated milk fat (curds) into the salted whey for 2 to 3 minutes.
- 7Remove the extra water from the curds and place them in a cotton cloth.
- 8Place the curds in the freezer for 5 to 6 hours.
- 9After 5 to 6 hours, the cheese will be ready to use.
Ingredients
- milk
- 3 tbsp vinegar
- 1 tbsp salt
Equipment
cotton clothfreezer
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