RECIPE SUBMITTED BY: Julie Koons
I simmer a gallon of milk until it’s warm through, then add 1/2 – 3/4 c of vinegar to help it curdle quicker, give it a stir, and then let it set to finish separating. Once the milk has cooled to room temperature, I drain off the whey, gently rinse it in cool water, then place it in a bowl. Stir in salt and a bit of fresh cream to taste! Fast and tasty!
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