Ingredients
– 1 gallon whole milk
– ⅝ cup white vinegar for curdling (white vinegar preferred; lemon juice or apple cider vinegar can be substituted)
– 2 teaspoons salt
Instructions
1-Gather your ingredients and prepare your workspace. Pour 1 gallon of whole milk into a large pot and heat it gently over medium heat until it reaches about 85°C (185°F), stirring occasionally to prevent scorching.
2-Remove the pot from heat and slowly add 3 tablespoons of lemon juice or white vinegar while gently stirring. Allow the milk to curdle and separate into curds and whey for 10-15 minutes.
3-Line a colander with cheesecloth and carefully pour the curdled milk through to strain the whey.
4-Gather the edges of the cloth and gently squeeze out excess liquid. Tie the cloth and hang it to drain for 1-2 hours, depending on desired firmness.
5-Once drained, transfer the curds to a bowl, add 2 teaspoons of salt, and mix thoroughly. Optional herbs can be folded in at this stage for added flavor.
6-Shape the cheese as desired and refrigerate it for at least 1 hour before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥛 Use whole milk for best texture; low-fat milks create crumbly cheese.
🧂 Add herbs or seasonings before tying curds for extra flavor.
♻️ Save leftover whey for soups, baking, or flavoring other recipes.
- Prep Time: 5 minutes
- Straining and Chilling Time: 4 hours
- Cook Time: 20 minutes
- Category: Cheese
- Method: Curdling and Straining
- Cuisine: Russian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 18g
- Sodium: 609mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3.4g
- Carbohydrates: 18g
- Protein: 12g
- Cholesterol: 45mg