4.0
(4)
Your folders
Your folders
Export 3 ingredients for grocery delivery
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.
Your folders
culturesforhealth.com
Your folders
culturesforhealth.com
Your folders
delicious.com.au
45 minutes
Your folders
bulknutrients.com.au
4.7
(270)
Your folders
rebootedmom.com
4.1
(8)
150 minutes
Your folders
ediblecommunities.com
5.0
(8)
Your folders
kingarthurbaking.com
4.5
(30)
Your folders
saladinajar.com
4.6
(63)
Your folders
myrecipes.com
4.5
(84)
Your folders
luvele.com
4.0
(18)
Your folders
reallifewithdad.com
4.5
(6)
42 minutes
Your folders
busybuthealthy.com
10
Your folders
cookpad.com
Your folders
nowfoods.com
Your folders
modernhoney.com
5.0
(34)
15 minutes
Your folders
marysnest.com
5.0
(1)
Your folders
thehealthyfoodie.com
4.0
(4)
Your folders
pantrymama.com
5.0
(2)
45 minutes
Your folders
shelovesbiscotti.com
5.0
(7)
60 minutes