Sort ingredients
sandramort
QR Code
Listen
Pdf
Gather all ingredients.
Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.
Remove from the heat and stir in vinegar. Let stand for 10 minutes.
Line a mesh strainer with cheesecloth and set over a large bowl.
Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.
Pat cheese into a ball and remove the cheesecloth.
Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.