Ingredients

Two cups of milk

Four teaspoons of white vinegar/lemon juice

Methods/Steps

1 Pour two cups of milk into a saucepan and cook over low heat until boiling. Make sure to keep stirring during the cooking of the milk, otherwise the pan will be mushy.

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2Turn off the heat when the milk comes to a boil, but don't move the saucepan, just leave it on the stovetop.

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3Add four teaspoons of white vinegar to the boiling milk, at which point the milk will bloom and clump, the curdled portion being the cheese and the liquid portion being the whey.

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4Stir with a spoon and leave in place for 5 to 10 minutes.

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5Strain the milk through gauze or a handkerchief to separate the cheese from the whey. A colander will work, but you may lose some of the cheese. The cheese part will end up as cheese.

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6Squeeze the cheese through the gauze to squeeze out the water.

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7You can open the saran wrap and add a little salt.

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8Mix the salt and cheese and continue to squeeze out the excess water.

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9 Put the cheese in a mold, after which you can make slices of cheese. Or just squeeze it into a ball and leave it there, to use as you go when tossing salads. But if you want to put it in the mold, put it in as early as possible so it's easier to shape, otherwise it won't be easy to stuff it back into the mold after a while when it hardens.

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10Refrigerate.

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11Cheese made.

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Tip

Try using lemon juice instead of white vinegar.

Or you can add herb seasoning to make an original flavorful cheese.

Try salting the cheese and frying it in a non-stick pan.

Don't leave the cheese out in the sun, as it will spoil and lose its flavor. It's best to keep it in the fridge until you serve it.

You can add a little food coloring to color the cheese.

Try a combination of different vinegars and different milks for effect.

Prepare all the ingredients before you start.

Two cups of milk will make about a quarter to half cup of cheese.