2 liters of whole milk (do not use skim milk)
1/2 cup of lemon or vinegar juice
2 liters of whole milk (do not use skim milk)
1/2 cup of lemon or vinegar juice
In a pot, combine the milk with the lemon or vinegar juice
Bring the pot to a simmer over medium heat until the whey separates from the curds
Place a fine-mesh cloth (similar to baby diaper fabric) over a colander and gently pour in the separated milk
Let the whey drain for a few minutes, then gather up all the edges together, tie them off, and hang it under the sink to let any remaining whey finish draining
Leave it like this for a day or two on your kitchen counter
You should end up with 1 full cup.
