Ingredients
Equipment
Method
- Pour milk in a big pot, cover with a cheesecloth or light dish towel and leave it in a warm temperature for 2 days —— It is to introduce bacteria and let it sour/ferment
- After 2 days, the milk should have sour smell, and its consistency should change to sour cream look alike.
- Heat on the lowest heat setting, not to boil it, just keep it in a 104-108 C temperature for about 30 minutes until whey separates from curds. Curds should be a little hard, cottage cheese like consistency. If they are not, keep heating them a little longer.
- Turn the stove off and let the cheese whey/curds cool off.
- Place cheesecloth over a strainer and pour the liquid through. Let it drain. To get rid of extra liquid, twist cheesecloth to squeeze it out.
- Place a weight on top of the cheesecloth to get more liquid out. Let it sit like this for few hours in a cool place.
- When satisfied with the moisture level of the cheese, transfer it into a container and refrigerate.
Notes
Whey – the liquid that separates from milk, is full of protein, vitamins, minerals, and enzymes and can be used instead of water in many receipts such as soups, making rice, cook pasta etc.
