• 2 gallons of fresh whole milk cow, goat, or even store-bought pasteurized milk will work
• ¼ cup apple cider vinegar white vinegar or lemon juice can also be used

Equipment Needed (Bulleted):

• Large pot
• Thermometer optional, but recommended
• Strainer
• Cheesecloth optional, for a drier cheese
• Ladle
• Wooden spoon
• Measuring cups and spoons

Instructions:

• Heat the Milk: Pour the milk into a large pot and heat over medium heat stirring occasionally to prevent scorching. Heat to 175°F (80°C). If you don't have a thermometer, heat until the milk is steaming and just about to simmer.
• Add the Acidifier: Keep the heat on and add the apple cider vinegar or other acidifier. Stir gently for about 10 minutes, until the curds begin to form and separate from the whey. The whey will have a slightly greenish hue.
• Strain the Curds: Line a strainer with cheesecloth if desired, for a drier cheese and set it over a bowl. Carefully pour the curds and whey into the strainer.
• Drain the Cheese: Let the curds drain for at least 30 minutes. The longer you drain the drier and firmer the cheese will be. For a softer, ricotta-style cheese, drain for a shorter time. For a firmer, queso fresco-style cheese, drain longer and press gently with a spoon to remove more whey.
• Enjoy: The cheese is now ready to eat! Enjoy it fresh on its own or use it in your favorite recipes.

Tips and Notes:

• Milk Choice: Whole milk will produce the creamiest cheese.
• Acidifier Amount: The amount of acidifier needed may vary slightly depending on the milk. Start with 1/4 cup and add more if needed a tablespoon at a time, until the curds separate clearly from the whey. Be careful not to add too much.
• Whey Uses: Don't discard the whey! It can be used in baking smoothies, soups, or fed to pets.
• Variations: Add herbs spices, or salt to the cheese after draining for added flavor.