Cheese Making

1 cup of milk
2 teaspoons of vinegar
salt


Place one cup of milk in the saucepan, slowly bringing the milk to a boil while stirring constantly. It is very important to constantly stir the milk or it will burn.
Turn the burner off once the milk is boiling, but leave the saucepan on the element or gas grate.
Add 2 teaspoons vinegar to the boiling milk, at which point the milk should turn into curds and whey.
Stir well with spoon and let it sit on the element for 5-10 minutes.
Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey.
Press the cheese using the cloth to get as much of the moisture out.
Open the cloth and add a pinch of salt if desired.
Mix the cheese and salt and then press again to remove any extra moisture.
Put the cheese in a mold or just leave it in a ball type form.
Refridgerate for a while before eating.
Tips:

Yield will be approximately 1/8 to 1/4 cup of cheese.
Try adding flavors to your cheese by adding herbs and spices.
Try coloring your cheese using just a small drop of food coloring.
Try using different types of vinegar or milk.
Never leave your cheese out in the hot sun. It will spoil and will taste awful. It's best to store the cheese in the fridge until ready to use.