Author: Valerie Pearson Date Posted:17 March 2017
- Two litres of milk (Skim or whole) Note: Whole milk gives a larger yield.
- 1/4 cup of white vinegar
- 1tsp of cheese salt (or to taste)
- Large pot
- Cheese thermometer
- Stainless steel spoon
- Stainless steel ladle
- Large stainless steel or enamel colander
- One 90cm square of tight weave cheese cloth
- Piece of string
- Somewhere to hang your cheese to drain
- Place your two litres of milk into a medium pot and heat milk by direct heat to 80ºC. Remove from heat. .
- Add the white vinegar and stir well. Cover and let stand for 15 minutes. There will be a clear separation of the curds and whey. If this separation has not occurred, add slightly more vinegar.
- Line a large colander with your tight weave cheese making cloth. Carefully ladle your curds and whey into the lined colander and allow to drain for a few minutes. Tie the corners of the cheese making cloth together and hang, using the string, to drain for six hours, or until it stops dripping.
- Remove the cheese from the cloth and place it into a bowl and mix in your salt.
- Store in the refrigerator in a air tight container for up to 2 weeks.