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Recipe:
The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk
Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain

*Cheese Cloth https://amzn.to/3lMaoge
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Intro/Outro music by Eric Rutledge https://soundcloud.com/eric_rutledge





Recipe:
The Acid of your choice. 1-2 Tablespoons/15 -30 ml per Quart/Liter of Milk
Milk - raw milk works the best, but in most places you need to know a farmer to get it. Pasteurized still works, that's what I use here. Ultra pasteurized doesnt' work very well, but if it's free like I got, you have nothing to loose for a smaller amount of cheese.
Heat to 190 F or 88 C
Heat off
Mix in your Acid
Wait
Strain
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expired milk turned into free food
00:00 Introduction
00:31 "Milk Rant"
04:43 What you need
06:12 While it heats
07:53 Ready for the acid
08:26 Letting the curd drain
10:06 Rest in the fridge
10:24 Unwrapping the cheese
11:20 Storage and Serving
14:17 Taste
15:31 Outro