4 cups whole milk
1 tablespoon of white vinegar
sea salt to taste
1
Add milk to a stainless-steel saucepan and, over a low heat while constantly stirring, bring to 98 degrees Celsius.
2
When milk reaches 98 degrees, remove saucepan from heat and sit in ice bath until temperature of milk drops to 25 degrees
3
Once milk has reached 25 degrees, add salt, add vinegar to milk and stir until milk splits (add more vinegar if milk has not split)
4
Remove milk from ice-bath, cover, and set aside for one hour
5
Once curds have set, place a cheesecloth-lined colander in a large bowl. Pour in the curdled milk and let drain overnight. This will sperate the curds from the whey (the liquid left in the bowl)
Ingredients
4 cups whole milk
1 tablespoon of white vinegar
sea salt to taste