Flicr photo by: Sergis Blog
1 gallon whole milk
1/4 cup apple cider vinegar
In a large pot, directly heat the milk to between 185 – 190 degrees, stirring often to prevent scorching.
Slowly add the vinegar, a little at a time, until the curds sperate from the whey.
Pour the curds and whey into a colander lined with butter muslin. Tie the corners and hang for several hours or until desired consistency,
Remove the cheese from the muslin. Store in covered bowl in the refrigerator for up to 2 weeks
Yield is about 1 1/2 – 2 pounds