First of all, place a cheese cloth or butter muslin on a strainer and put the strainer into a bowl.
Heat the milk in a pot over medium flame. Keep stirring, otherwise the milk will start to burn on the bottom.
Once it starts to get bubbly, it’s a sign that the milk is close to or just about to boil.
Now, turn the heat low and add vinegar.
Then the magic happens and the curds separate from the whey.
Give couple of stirs and turn off the heat.
Now, use a strainer spoon and collect all curds
And pour all them into the cheese cloth.
Adding salt to taste and chopped herbs.
Bring the corners of the cloth together and squeeze out of all liquid.
Put a weight on it for an hour to give it shape.
Do not through the whey away. Add some salt and keep the cheese in it for several days.
Ingredients
Ingredients
