* 3.8 liters whole milk (preferably fresh, not ultra-pasteurized)
* 60 ml lemon juice or white wine vinegar (acid to cut the milk)
* 1 teaspoon salt (to taste)Organic milk
Equipment:
* Large saucepan
* Thermometer (optional but handy)
* Cheesecloth or clean kitchen towel
* Colander
* Large bowl
Step-by-step instructions:
1. **Heat the milk**
Pour the milk into a large saucepan and heat slowly over medium heat, stirring occasionally to prevent burning. Heat the milk to about 82 °C, just before it starts to boil.CheeseclothOrganic milk
2. **Add the acid**
Turn off the heat and slowly add the lemon juice or vinegar, stirring gently. You will notice that the milk will start to curdle and separate into white curds and yellowish whey.
3. **Let it stand**
Let the mixture sit undisturbed for about 10 minutes to separate completely.
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