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.
Brighten Your Smile with Simple Home Remedies
Savory Herb-Infused Beef Noodle Delight
The Best Steak Marinade In Existence Recipe
Cauliflower Patties with Vegan Tartar Sauce
HOMESTYLE CHICKEN NOODLE SOUP
Black shower seals, the foolproof method to make them shine like before again
Refreshing Cucumber Salad: A Simple Addition to Your Daily Lunch
The Best Apple Butter Recipe. You Must Try it !
Had this at a potluck and had to snag the recipe!
