Time: Approximately 20 Minutes
Yield: About 20 oz or 3 1/2 cups
1 gallon 2% milk
1/2 cup white vinegar
2 tsp salt
Line a colander with a double layer of cheesecloth.
Pour the milk into a large, heavy-bottomed kettle and bring it to a boil over medium heat. Stir it frequently to keep milk for scorching. When it comes to a boil, immediately reduce the heat to low and stir in the vinegar. The milk should immediately separate into curds and whey. if if does not separate, add a bit more vinegar, one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
Pour the curds and whey into the lined colander. Rinse them gently with cool water, and sprinkle the curds with salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Store in refrigerator for up to a week.
Yield: About 20 oz or 3 1/2 cups
1 gallon 2% milk
1/2 cup white vinegar
2 tsp salt
Line a colander with a double layer of cheesecloth.
Pour the milk into a large, heavy-bottomed kettle and bring it to a boil over medium heat. Stir it frequently to keep milk for scorching. When it comes to a boil, immediately reduce the heat to low and stir in the vinegar. The milk should immediately separate into curds and whey. if if does not separate, add a bit more vinegar, one tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey.
Pour the curds and whey into the lined colander. Rinse them gently with cool water, and sprinkle the curds with salt. Tie up the cheesecloth, and press it a bit with your hands to remove excess whey. Store in refrigerator for up to a week.
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