Ingredients
Scale
- 1 gallon whole milk (not ultra-pasteurized)
- 1/4 tsp liquid rennet
- 1 tsp kosher salt
- 1/4 cup white vinegar or lemon juice
- 2 tbsp unsalted butter (optional)
Instructions
- Pour the whole milk into a large pot and heat over medium heat until it reaches 190°F (88°C). Stir gently to prevent sticking.
- Remove from heat and stir in the rennet followed by vinegar or lemon juice. Let sit undisturbed for 5-10 minutes until curds form.
- Cut the curds into small squares using a long knife.
- Return to low heat and gently stir until curds reach 105°F (40°C).
- Pour curds into a colander lined with cheesecloth to drain for about 5 minutes. Rinse under cold water.
- Sprinkle salt evenly over drained curds and mix well. Shape into balls or bite-sized pieces while warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg