Ingredients

1 1/2 pints Milk

1/2 tsp White vinegar AND

1/2 tsp Lemon juice OR

1 cup Yogurt

Method

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).

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.

Cooks Comments and Tips

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