1 gallon full fat milk*
1/4 cup white vinegar
*add cream if your milk seems low in fat
- In a large saucepan, bring your milk to a boil. Stir frequently so as not to burn the milk, about 10 minutes.
- Once the milk has boiled for 10 minutes, turn heat down to medium and add in the white vinegar. Stir. Curds will start to separate from the whey. Add salt to taste.
- Pour milk mixture through a fine mesh strainer. Let the whey drain away, rinse with water and strain out any extra liquid.
- Shape how you'd like and enjoy!