Ingredients:

  • 1 gallon whole milk
  • 1/4 cup white vinegar
  • 1 teaspoon sea salt
  • Additional 1/2 teaspoon sea salt

Instructions:

  1. Pour milk into a large heavy-bottomed pot and heat over medium heat until it reaches 190°F (88°C), stirring occasionally.
  2. Remove from heat and add vinegar or lemon juice. Stir gently until curds form and separate from the whey.
  3. Line a colander with cheesecloth and pour the curd mixture into it to drain the whey.
  4. Transfer drained curds to a bowl and mix in the salt until well incorporated.
  5. Press the curds into a mold or shape into a block, then let it sit at room temperature for at least 30 minutes.
  6. Preheat the oven to 200°F (93°C). Place the molded cheese on a baking sheet and dry for 1-2 hours.
  7. Cool completely before removing from the mold and store in an airtight container in the fridge.