I think I might finally buy some Rennet 🙈
Ingredients
• ½ gallon whole milk (DO NOT use ultra-pasteurized)
• ½ cup white vinegar
• 1 tsp salt (optional)
Instructions
Heat milk slowly to 120°F (49°C), stirring so it doesn’t scorch.
Remove from heat, add vinegar, and stir for about 30 seconds until curds form and separate from the whey.
Cover and let sit for 15 minutes.
Scoop out the curds and squeeze out as much liquid as possible. Add salt if using.
Microwave for 30 seconds, then stretch and fold the cheese over itself a few times until smooth and firm.
Shape into a ball and place in an ice bath for 15 minutes to set.
Fresh, simple, and homemade join the cheese-making fun!#TikTokCreatorSearchInsightsIncentive #cheesemaking #homemadecheese #cheese #diycheese









































































what kind of cheese is this