Ingredients Jump to Instructions ↓

  1. 1 1/2 Milk

  2. 1/2 teaspoon 2 1/2ml White vinegar and 1/2 teaspoon 2 1/2ml Lemon juice or 1 cup 237ml Yogurt

Instructions Jump to Ingredients ↑

  1. Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).

  2. Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour.

  3. Cut it into whatever shape you like.


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