- Skill Level: Easy
- Cook Time : 15m
- Ready In : 30m
This is so quick and easy, you can have yummy spreadable cheese any time.
The cheese can be eaten as is or flavored with pepper or an herb mix. It can be used in baking or on toast.
It will keep in the fridge for about a week.
Whey can be used to replace water in a soup or bread recipes.
If using lemon juice rather than vinegar, the acidity level varies lemon to lemon, you may need to adjust amount used.
- 1 quart whole milk (not UHT)
- pinch fine sea salt or table salt
- 2 tsp. white vinegar (or lemon juice, you may need to use a bit more)
Heat milk and salt to a boil slowly over low medium heat. Stir constantly to prevent milk from scalding or boiling over.
Remove from heat.
Stir in vinegar. Milk will curdle (this might take a few minutes, but usually happens right away).
Rest a colander over a bowl. Line the colander with several layers of cheesecloth. Strain the curds from the whey.
Allow to drain until a good consistency is reached. Keep in a covered container in fridge.