Description
a wonderful homemade cheese that can be crumbly or creamy
Ingredients
Scale
- 2 quarts whole milk
- 2 cups butter milk
- 1 tablespoon white vinegar
- 1/2 teaspoon to 1 1/2 teaspoons salt (to taste, less for sweet, more for savory uses)
Instructions
- Heat milk to 181 F, turn off heat
- Add buttermilk and vinegar
- Stir until curds form
- Let sit for 10 minutes
- Line a colander with cheese cloth
- Using a slotted spoon, ladle the curds into the cheesecloth
- Wrap the cheesecloth around the curds, squeezing gently
- Let sit for 30 minutes and squeeze again
- Break the cheese into curds and season with salt
- Use as curds or you can make the cheese creamy in a food processor or by pushing the curds through a sieve and mashing with the back of a wooden spoon