1 gallon milk – raw or pasteurized, skim or whole. (Whole will make a much tastier cheese)
1/2 cup apple cider vinegar
1 T each salt
Ground herbs of your choice
Prep Day: No thermometer required. Heat your milk to a rolling boil. Turn off the heat and add vinegar. The milk should begin separating right away. You want to fully separate the whey from the curds (Note: The whey should be yellowish clear, not milky looking). Once separated, pour the whey and curds into your colander lined with cheesecloth over another large pot. (Note: You could do this over the sink, but why waste all that useful whey). Stir in salt and herbs to the curds, then tie up the cheesecloth with a twisting motion to press out whey. Place your something heavy over the bundle and allow to drain. Don’t over drain or this cheese will be too dry.
Serve Day: This cheese makes a lovely appetizer and fries well too. Put it on crackers or crusty bread or pita bread.