Today we will be making a white curd cheese. This is an old recipe from my Greek god mother, she used goats milk and called it feta. For ease of availability I am going to use pasteurized whole milk. The end result will more a ricotta style cheese. Get out a gallon of milk, 2 cups of white vinegar, a little kosher salt and we’ll get started:

What you will need:

1 Gallon Milk (Whole milk or you could use 2%)

2 cups White Vinegar

Kosher Salt

Cheese Cloth

Procedure:

First we are going to bring our gallon of milk to a boil. It is important that you do not use pots that may react with milk and acidic products, such as aluminum, brass or copper. Stainless steel is a good choice.

Stir generously. This will prevent any burning at the bottom and give you an even consistency. Milk also has the tendency to boil quickly and rapidly once it is brought to your point. Keep a close eye and stir it often.

Once your milk has come to a boil, lower the heat and add your vinegar. Stir. You will see the vinegar pull the curds away from the whey.

Once stir in add salt, mix and remove from heat.

Line a strainer with cheese cloth over a bowl. Straining into a bowl will allow us to use the whey latter.

Drain all the liquid out of the cloth. If you prefer a harder cheese hold the cloth up and allow to drain. The less liquid the harder the cheese will be.

Put onto a plate or bowl, cover with a pinch of salt and from.

This could right in a stuffed shells etc. or place it in the refrigerator where it will last a week.

Best of luck,

Jimi

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