Ingredients:
1 gallon of whole milk (preferably fresh and organic)
1/4 cup lemon juice or white vinegar (for coagulation)
1/4 cup unsalted butter (for creaminess, optional)
1 teaspoon salt (or to taste)
Herbs and spices of choice (optional, for flavoring)
PREPARATION:
1. Prepare the Milk
Pour the whole milk into a large, heavy-bottomed pot. Place it over medium heat, stirring occasionally to prevent scorching.
Heat the milk until it reaches around 180°F (82°C). You should see steam rising from the milk, but it should not be boiling.
2. Add the Acid
Once the milk has reached the desired temperature, slowly add the lemon juice or vinegar, stirring gently as you pour.
You should start to see curds forming as the milk separates into curds and whey. If curds aren’t forming, add a bit more lemon juice or vinegar.
3. Stir and Let It Rest
After adding the acid, give the mixture a gentle stir. Cover the pot and let it sit undisturbed for about 10-15 minutes to allow full coagulation.
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