Method: Warm whole milk until bubble coming out around the pot. Then, add distilled vinegar into it and stir slowly. The curb (solid cheese) will appear soon after distilled vinegar added. Off heat and let it for 10 minutes. Filter cheese and liquid. Last, add salt to cheese and further dehydrate the cheese. Nice, dry solid cheese.
Tips: store in freeze for 3 months, store in refrigerator for 1 week.
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