Homemade Cheese

Ingredients

• ½ gallon whole milk (do NOT use ultra-pasteurized)

• ½ cup white vinegar

• Optional: 1 tsp salt

Instructions

1️⃣ Slowly heat the milk in a large pot to 120°F (49°C), stirring to prevent scorching.

2️⃣ Remove from heat, add the vinegar, and stir for 30 seconds until curds form and separate from the whey.

3️⃣ Cover and let sit for 15 minutes.

4️⃣ Scoop out the curds and squeeze out excess liquid. (Add salt here if desired.)

5️⃣ Microwave curds for 30 seconds, then stretch and fold repeatedly until smooth and firm.

6️⃣ Shape into a ball and place in an ice bath for 15 minutes to set.

7️⃣ Store in the refrigerator for up to 2–3 weeks.

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