Recipes

1. In a large pot, warm milk slowly over medium/medium-low heat. Do not bring to a boil.
2. Once small bubbles form and the temperature has reached 190F(if using a thermometer) turn the heat off and slowly add in the vinegar while stirring. Curds will begin to form. Let sit for 15 minutes without stirring.
3. Prepare a large bowl by placing a sieve or colander inside and cheesecloth over the sieve.
4. Strain the curds. Gather the cloth around cheese to form a ball. Twist and squeeze to get all the whey out. The cloth will still feel wet.
5. Open up the cloth, break up the cheese and mix in the salt.
6. Let cool before using or placing in the refrigerator.

NOTES: Can be stored in an airtight container in the refrigerator for a week. Add in fresh chives, scallions or herbs for flavored cheese.