4 Cups Whole Milk
1/2 pint Heavy Whipping Cream
1/2 tspn. kosher salt
3 TB Spn White Vinegar
Measuring Spoons,Wooden spoon, slotted spoon,sieve with cheese cloth ( or a
clean hankerchief) Bowl for it to sit on.Candy Thermometer,instant read or
Pour Milk,Cream,salt into a non reactive pot,SS or enambled.Heat on meddium
low,stirring every few minutes.Til it reaches 185*F add the Vinegar stir
gently for a minute.Let it rest 10 minutes or longer.Spoon curds into cheese
cloth to drain.Sqeeze out as much water as you can tye the cloth off and
hang in a measuring cup to drain more.
Cheese Cloth ready
Milk being heated
Polder set to 182*F that is to get my attention.
Medium low on the heat.
Removed from heat at 185*F Vinegar added letting it rest 10 minutes
You can see the curds forming
Skimming the curds out
Nice and slow drained for a while
Tied and squeezed drying out more in fridge.
Will update as to the amount I recovered tomorrow.
Thanks for looking