From Ricki Carroll’s Home Cheese Making
- 2 gallons fresh whey, no more than 3 hours old
- 1 quart whole milk, for increased yield (optional)
- 1/4 cup cider vinegar
- 4 oz. prepared mesophilic starter, to improve flavor (optional)
- 1/2 tsp. cheese salt
- Herbs (optional)
- 2 tbsp. light or heavy cream (optional)
- Pour the whey into a large pot. Add the milk if desired. Heat the mixture to 200 degrees F.
- While stirring, turn off the heat and add the vinegar. You will notice tiny white particles of precpitated albuminous protein.
- Carefully ladle the curds into a colander lined with butter muslin. Allow it to drain. If desired, fold in the mesophilic starter. When the muslin is cool enough to handle, tie the corners into a knot and hang the bag over the sink to drain for several hours.
- When the cheese stops draining, untie the muslin and place the cheese in a bowl. Add the salt and the herbs, id desired. For a richer, moister cheese, add a small amount of cream.
- Cover the bowl and refrigerate for up to 1 week.
- Yields 1-2 cups.