Makes 1 cup
- 1 quart milk
- 7tsp distilled white vinegar
- 1/2tb salt
- Heat milk while stirring on med-high heat to 170 degrees. Stir in vinegar for 2 minutes, turn off heat and rest for 20 minutes.
- Line a strainer with cheesecloth and pour in mixture. Rest until most of liquid has drained. Tightly tie cheesecloth around remaining mixture, weight down and drain for 1 hour.
- Mix cheese with salt, tie back up and weight down in the fridge for at least 8 hours. Lasts 10 days.