Recipe courtesy of Bal Arneson
Total:
4 hr 10 min
Prep:
5 min
Inactive:
4 hr
Cook:
5 min
Yield:
1 pound
Level:
Easy

Ingredients

Directions

Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle.

Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid.

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