• 1 gallon whole milk, not ultra pasteurized
  • 1 teaspoon citric acid
  • 1 teaspoon cheese salt


Pour milk into non reactive pot, add citric acid and salt, stir, heat to 195° F. Stir only to avoid scorching.
When the curds and whey separate, turn off the heat and let set for 5-10 minutes.
Line a colander with butter muslin. Ladle the curds gently into the cloth.
Tie the cloth into a bag and hang to drain for 1/2 hour or more depending on desired consistency.
After draining, the cheese is ready to eat. Will keep in the refrigerator for two weeks.