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PdfIngredients:
Slowly heat 2 liters of milk to 46 degrees.
Add 120ml of vinegar
After 10 minutes, combine the curds into balls
Add salt
Place balls into a bowl of cold water
Heat 1 gallon of whole milk to 46°c
Remove from heat, add ¼ cup white vinegar, stir gently.
Let sit 10 minutes until curds form.
Scoop curds into a bowl using a slotted spoon
Heat curds for 1 minute, drain excess whey.
Knead curds to release more whey, heat for 30 seconds.
Stretch curds until smooth and elastic, reheating if needed.
Shape into balls, cool in ice water for 5 minutes.
Optional: Add salt to taste during kneading.
Store in brine (1 tsp salt in 1 cup water) or wrap in plastic wrap.