Instructions

Directions:

1. Using a large saucepan and thermometer, heat milk slowly, stirring often, to 185°. A slight film will start to form on the surface, but keep stirring it back into the milk.  Small bubbles should be starting to form around the edge of the pan.
2. Remove thermometer and slowly trickle the vinegar into the milk, stirring constantly until small curdles start to form.
3. Remove pan from heat and let set undisturbed 20-30 minutes.
4. Set a strainer over a large bowl or pan and line it with a clean flour sack dish towel & pour the curdled milk through. The whey will drain through into the bowl, leaving the fresh curd in the towel.
5. Let drain 10-30 minutes, stirring occasionally, until it
reaches the consistency you prefer.
6. Place the cheese into a bowl and sprinkle with sea salt; stir to combine.

Note: At this point you have a soft, spreadable cheese that can be used on crackers, spread on a plate and topped
with pepper jelly, crumbled into salads or omelets or onto pizza. You may also wish to add one or more seasonings or herbs, such as ground pepper, garlic, fresh basil or rosemary.  Another option is to press the cheese into a cup or mold and chill several hours, then unmold and slice. The nutritious whey can be used in place of water when making bread or boiling rice, pasta or vegetables.