Add milk to a stainless-steel saucepan and, over a low heat while constantly stirring, bring to 98 degrees Celsius.
When milk reaches 98 degrees, remove saucepan from heat and sit in ice bath until temperature of milk drops to 25 degrees
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)
Remove milk from ice-bath, cover, and set aside for one hour
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
Directions
Add milk to a stainless-steel saucepan and, over a low heat while constantly stirring, bring to 98 degrees Celsius.
When milk reaches 98 degrees, remove saucepan from heat and sit in ice bath until temperature of milk drops to 25 degrees
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)
Remove milk from ice-bath, cover, and set aside for one hour
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)