Method
5 steps
01
Pour the milk into a large pot and heat it to approximately 46°C (115°F).
02
Add the white vinegar to the warm milk and stir gently until the cheese curds naturally separate from the whey.
03
Collect the curds using a skimmer, place them in a strainer to drain excess liquid, and then transfer to a microwave-safe dish.
04
Microwave the curds for 1 minute and 30 seconds at 600W.
05
Put on food-safe gloves and knead the warm curds until the texture becomes completely smooth and elastic. Form it into a tight ball.
Cook it hands-free.
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