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.
Cajun Shrimp in Foil
The Cleansing Power of Rosemary Tea: A Natural Approach to Heart Health
Sausage and Cheese Mini Wonton Appetizers
Doughnuts recipe
The Surprising Benefits of Mixing Apple Cider Vinegar and Coffee Grounds
ZUCCHINI GARLIC BITES
Katie Piper Sounds an Urgent Warning About the Hot Water Bottle Flower
Home invaded by cockroaches? Here’s how to clean the floor to eliminate them immediately!
Homemade Collagen: The Natural Remedy for Pain, Inflammation, and Joint Health
