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.
A Natural Remedy for Cardiovascular Health: Crafting the Heart’s Elixir
Excellent method to tenderize meat in a simple way
The Easiest And Hassle-Free Way Of Cooking Bacon
How to Do a Pedicure at Home with Baking Soda?
Garlic Cheese Fingers
Key Lime Pound Cake with Key Lime Glaze
8 Weird Toilet Cleaning Hacks That Work
Chicken and Noodles: Comfort in a Bowl
Passersby saw a little girl on the street and called the police: the child told the officer that voices told her to leave, and she pointed to the house at the end of the street
