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Export 3 ingredients for grocery delivery
Step 1
Pour milk into a heavy bottom stock pot. Heat slowly to 175 degrees F, stir continually so that the milk doesn't scorch the bottom of the pot.
Step 2
Remove from the heat. Add the vinegar and stir thoroughly for 10-15 seconds. Cover the post and push aside to rest for 30 minutes.
Step 3
Line a colander with a towel or a tightly woven cheesecloth. Place the colander over a large pot or bowl to catch the whey.
Step 4
Pour the solids from the pot into the colander. Allow it to drain for at least 30 minutes (or longer if desired).
Step 5
Tie up the ends of the cheesecloth very tight and form a tight ball - dip the ball into a clean bowl of cold water. This will help chill the curds quickly and evenly. Squeeze out the excess liquid.
Step 6
Turn out the cheese into a large bowl. Use your hands to break into small curds. Stir in the salt, more or less to taste.
Step 7
Optional: add heavy cream for an additional level of creaminess. Check the taste - add more salt as needed.
Step 8
Refrigerate in a covered container until ready to serve.
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