• 1 1/2 pints Milk
  • 1/2 tsp White vinegar AND
  • 1/2 tsp Lemon juice OR
  • 1 cup Yogurt
  • Heat milk and stir constantly to prevent a layer of cream from forming on the top.
  • Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
  • Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour.
  • Cut it into whatever shape you like.

Post a Comment