Heat the milk
In a saucepan, heat the milk over medium heat until it simmers (around 90°C). Stir regularly to prevent it from sticking to the bottom.
Add the acidifier
Off the heat, pour the vinegar or lemon juice into the milk. Stir gently until the milk curdles and the whey separates from the curds. Let sit for 5 to 10 minutes.
Strain the curds
Place a clean cheesecloth or tea towel in a strainer. Pour the mixture through a sieve to separate the curds from the whey. Gently squeeze out excess liquid.
Season
Transfer the curds to a bowl. Add the salt, dried herbs, and cracked black pepper. Stir well to distribute the flavors evenly.
Chicken Bacon Ranch Quesadilla Recipe
Amazing Oil Cures Gout! Removes Pain, Swelling, Redness…
Cream Potato Soup
Chocolate Brownie Cake
Air Fryer Cheese and Ham Croquettes
Removal Guide for Popcorn Ceilings: A Step-by-Step Guide to Getting Rid of It
Royal Quails with Smoked Lard Lacquered with Spice Syrup and Juicy Fruit
Three sharks attacked a young child in the Bahamas after vacationers tossed food into the water.
Organize Your Kitchen on a Budget: 8 Creative Solutions
