Ingredients
Scale
- 1 gallon (about 3.5 liters) whole milk
- ¼–½ cup (60–120 ml) of some sort of acid, it can be lemon juice or white vinegar, (with white vinegar you get a more neutral flavor)
- Salt to taste
- 1 cheesecloth
Instructions
- Pour the milk in a large pot and bring it to a slow simmer on medium heat.
- Add the lemon juice or white vinegar and stir. Remove the pot from the heat, cover and let it rest for about 20 minutes so the solids can separate from the whey. Add more juice or vinegar if necessary.
- Place a colander inside a large container. Then, place the cheesecloth over the colander and drain the liquid onto it. Wrap the cheese with the cheesecloth to form a ball and try to squeeze out as much liquid as you can. Finally, hang the cheese for about 30 minutes so the liquid drains out completely.
- Place the cheese in an airtight container and season it with salt to taste. Cover the container and refrigerate overnight so that it comes out dry and firm. Store cheese in the refrigerator for up to one week.