Ingredients:
8 cups whole milk
7 tablespoons white vinegar (or lemon juice)
1/3 cup salt
Instructions:
Step 1: Heat the milk
Pour the whole milk into a large saucepan and heat over medium-low heat. Stir occasionally to prevent scorching. Heat until the milk reaches approximately 49°C (120°F).
Step 2: Add the acid
Once the milk reaches the desired temperature, slowly add the white vinegar (or lemon juice) while stirring gently. The milk will begin to curdle and separate into curds and whey.
Step 3: Curdle the curds
Turn off the heat and let the mixture stand undisturbed for about 10 minutes. This allows the curds to completely separate from the whey.
Step 4: Strain the Curds
Place cheesecloth or a fine-mesh sieve over a bowl and gently pour the mixture through to separate the curds from the whey. Let the curds drain for a few minutes.
Step 5: Add Salt and Knead
Place the drained curds in a clean bowl. Sprinkle the salt over the curds and knead gently. If the cheese is too dry, you can add a small amount of warm whey to improve the texture.
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