Much better than store bought.
Prep: 0 | Cook: 30 mins | Makes 1 1/3 cups
Ingredients
- 1/2-gallon whole milk, not ultra-pasteurized
- 2 Tbsp + 2 tsp distilled white vinegar or lemon juice (I use 50/50)
Directions
- Preheat oven to 180° F
- Fill a pot will milk. Heat over medium heat until milk is 182° F (not more than 185)
- Add vinegar/lemon juice and stir briefly to incorporate. Curds should start to form immediately; stop stirring as soon as they have formed throughout the pot.
- Put the mixture into a pre-heated oven and let sit for 20 minutes
- While the mixture is in the oven, line a fine-mesh strainer with paper towels or cheesecloth
- Using a slotted spoon, transfer the curds from the pot to the strainer, cover, and let drain in the refrigerator. How long to drain depends on how dry you want the cheese.
Inspired by: Serious Eats