Step 1

Combine the sweet whey and milk in a large pot. Gently heat on the stove to 91C (195F). If you don’t have a thermometer, you will know you have reached the right temperature when white curds rise to the surface. If you aren’t sure if you have sweet whey or acid whey, then please read the notes below. This recipe will not work with acid whey.

Step 2

Turn off the heat, add the vinegar and stir continuously for 2 minutes.

Step 3

Using a slotted spoon, carefully ladle the curds into a colander lined with butter muslin. Knot the muslin and hang it to drain for 2-4 hours.

Step 4

When you’re finished draining, mix in the salt.

Step 5

Store in the fridge for up to 1 week.