1/4 cup apple cider vinegar
seasonings of choice
Heat milk slowly in heavy bottom pan until 170-180*. Hold at that
temperature for 10 minutes. Slowly stir in vinegar until just begins
to separate. Shut off heat and barely stir.
When curds form (almost immediately) you can remove with slotted spoon to your bowl or pour into colander to drain.
If you don't use colander you'll need to pour
whey out of bowl.
In this state you'll have a firm cottage cheese type.
Add seasonings if desired.
If you press in colander or hang cheese in muslin the result will be a hard ball that can be sliced.
This is a mild tasting cheese that does up quickly.
Save the whey for cooking (pancakes, etc.) or watch next week for a delicious tomato soup recipe to use it up!