3 liters of milk
12 tablespoons of vinegar
3 liters of milk
12 tablespoons of vinegar
Place the milk and vinegar in a silver or stainless steel pot over medium heat until the mixture reaches 180°F (82°C) and the milk curdles, stirring occasionally
Transfer the mixture to a cheesecloth-lined colander and let it drain for a few minutes
Hang the cheesecloth to allow the excess liquid to drip off
When the dough is still slightly sticky but no longer drips, it's ready.
