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1
Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally.
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2
(I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
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3
After the milk has sat at 190 for 10 minutes, I start adding the vinegar.
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4
This is something you kind of have to do by sight.
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5
The milk will start to curdle instantly.
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6
Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.
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7
*).
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8
Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel.
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9
The cheese will look white a rubbery.
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10
Bring up the edges of the towel and tie together.
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11
Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it.
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12
Hang the towel from the kitchen sink or a hook over the kitchen sink.
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13
Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
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14
About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
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15
This cheese keeps in the fridge for several days or in the freezer indefinitely.
