- 1/2 tablespoon Salt
- 1/2 gallon of milk
- 1/3 of a cup of vinegar
- Garden herbs (such as Dill)
Step 1: When the milk reaches about 195 degrees, remove it from the stove. Add vinegar and stir enough to distribute the vinegar.
Step 2: After the curds have separated from the whey, put a damp cheese cloth over a strainer and a pot under. Pore the curds and whey over the strainer. The cheese cloth will collect the curds.
Step 3: When the whey has drained out of the curds, you will begin to add the salt and herbs. Mix the ingredients.
Step 4: Gather the towel to form a ball at the bottom and begin to strain out what is left of the whey. Continue to press out all of the remaining whey. Place cheese in a bowl and put in the refrigerator to harden and cool.
The left over whey can be given to your animals. To see how to do this step by step, please click on the video below from Living Traditions Homestead.