Preparation

• Bring the milk to a boil in a non-stick pot. Start adding the vinegar, one tablespoon at a time, only when the milk reaches a full boil.

• After adding the first tablespoons of vinegar, you’ll notice the milk starts to curdle, and a watery part forms on the surface. Lower the heat slightly and stir occasionally with a wooden spoon.

• Boil for about six to seven minutes. Use a cloth (a fabric napkin would also work) and a fine-mesh strainer, and pour the curdled milk inside.

• Let it drain over the sink. After half an hour, when it’s well-drained, remove the mesh by turning the cheese over to the other side and always leaving the cheese inside the basket.

• Sprinkle a little fine salt on top of the homemade fresh cheese. Place in the fridge with a small plate underneath. The cheese will be ready after six hours to enjoy as a main dish.