Ingredients:

  • 1 gallon whole milk
  • 2/3 cup white vinegar
  • 1.5 tsp fine sea salt

Instructions:

  1. Pour the whole milk into a large heavy-bottomed pot and heat over medium-low, stirring constantly, until it reaches 190°F (88°C).
  2. Remove the pot from the heat and slowly pour in the white vinegar while stirring gently to separate curds from whey.
  3. Let the mixture sit undisturbed for 10–15 minutes to allow the coagulation process to complete.
  4. Line a colander with cheesecloth and pour the contents in, draining the whey for 5 minutes.
  5. Mix in the sea salt and any optional herbs, then tie the cheesecloth and press under a heavy weight for 1-2 hours until firm.