Recipe Items
Fresh, organic whole milk, ideally a gallon in volume,
For coagulation, use 1/4 cup of lemon juice or white vinegar.
1/4 cup of unsalted butter (optional, for smoothness)
*Salt to taste, 1 teaspoon
Seasoning herbs and spices (optional)
Instructions
Get the Milk Ready First
Transfer the whole milk to a big, heavy-bottomed saucepan. To avoid burning, cook it over medium heat while stirring periodically.
Bring the milk to a temperature of about 180°F, or 82°C. The milk shouldn’t boil, but you should notice steam escaping.For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
The milk will begin to split into curds and whey when you notice the formation of curds. Increase the amount of vinegar or lemon juice if curds do not begin to develop.
3. Mix Well and Set Aside
Stir the mixture gently after adding the acid. To ensure complete coagulation, cover the pot and let it undisturbed for about 10-15 minutes.
Next, separate the curds.

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