Homemade cow's milk cheese

Ingredients for 1 servings:

• 1 liter of milk, 3.5%
• 4 tbsp white wine vinegar, or spirit vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 15 minutes

Pour the milk into a large saucepan and heat. As soon as the milk starts to rise, stir in the vinegar and remove the pan from the heat. The cheese should now separate in small pieces from the yellow-green whey. If it doesn’t, simply continue heating the pan until it has completely separated. Place a clean cloth in a sieve and hang it over a sink. Pour the contents of the pan into the sieve. Rinse off the cheese pieces, gather the ends of the cloth together, and squeeze out as much liquid as possible. Place the cheese in the cloth between two boards, add a weight weighing approximately 5 kg to the cheese, and let it rest for 5 hours. The cheese is now firm to slice and has a light, mild flavor. You can now season it as desired, e.g. with salt, pepper, etc.