Heat the milk
In a saucepan, heat the milk over medium heat until it simmers (around 90°C). Stir regularly to prevent it from sticking to the bottom.
Add the acidifier
Off the heat, pour the vinegar or lemon juice into the milk. Stir gently until the milk curdles and the whey separates from the curds. Let sit for 5 to 10 minutes.
Strain the curds
Place a clean cheesecloth or tea towel in a strainer. Pour the mixture through a sieve to separate the curds from the whey. Gently squeeze out excess liquid.
Season
Transfer the curds to a bowl. Add the salt, dried herbs, and cracked black pepper. Stir well to distribute the flavors evenly.
Continued on the next page
Creamy Baked Broccoli with Tomatoes and Kale
Tonsil Stones: Causes, Symptoms, and Natural Remedies
How to Preserve Chicken Without a Refrigerator
Transform Your Bathroom Experience: The Power of Detergent in the Toilet Tank
Balsamic Soy Roasted Garlic Mushrooms
Easy 3 Packet Slow Cooker Pot Roast
Crockpot Chicken and Dumplings
Cooked this for dessert, and, surprise surprise, my husband ate most of it!
Brilliant tip for cleaning CHEMICAL-FREE gas stove burners: these ingredients will do the trick for you