-1/2 gallon milk (any kind except ultra pasteurized)
-2 to 4 tablespoons white vinegar or lemon juice
-1/2 tablespoon kosher salt
-large pan
-thermometer
-strainer
-cheese cloth or flour sack towel or old t-shirt (that is clean:)
Put milk into large pan, heat to 185 degrees.
Remove from heat, add 2 tablespoons vinegar or lemon juice, stir gently until curds appear, if curds don't appear right away add another 2 tablespoons vinegar or lemon juice. Let set for 5 minutes. Put a cheese cloth, flour sack towel or t-shirt into the strainer to cover it, put strainer into another pan or bowl to catch whey. Gently pour the curds and whey into the covered strainer. Let sit for 10 minutes.
Put curds into a bowl and add salt, gently mix. Return to covered strainer and gently squeeze more whey from it. Put strainer on a plate and put into the refrigerator to chill.
Put onto a plate and slice. It is a mild soft cheese. It will not last long so eat with in a day or two.
You can add the whey to smoothies, pet food or drink it.
(I am sorry there are no photos. I couldn't find my camera. I will try to add some next week when I make some more, hopefully.)
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