🥛⏰ Milk about to expire? Use vinegar and make it into cheese! 🧀😱💡

Vinegar is the MAGIC ingredient ✨🪄 that can save your almost expired milk and turn it into a delicious farmer's cheese! 🧀💚😍 This simple recipe is great for beginners 👨‍🍳🌟 and results in a mild and sweet-tasting cheese that's sure to please! 🙌💯 No rennet needed, vinegar is the star of the show! ⭐🍶🔥

Turning Milk into Cheese

📝👇 Instructions:

Line a colander with a double layer of cheesecloth or a single layer of butter muslin! 🥄✨

1. Pour 1/2 gallon milk 🥛 into a large, heavy-bottomed pot 🍲, and bring it to a boil over medium heat! 🔥 Stir it frequently to keep the milk from scorching! 🥄💨 When it comes to a boil, immediately reduce the heat to low 🔻, and stir in 1/4 cup vinegar! 🍶✨ We prefer to use a light vinegar like our Nonna, Plum Crazy or Tongue Thai'd! 😋💜🌸

2. The milk should immediately separate into curds and whey! 🧀💧💥 If it does not separate, add a bit more vinegar 1/2 tablespoon at a time until you see the milk solids coagulate into curds swimming within the thin greenish blue whey! 🌊🔬✨

3. Pour the curds and whey into the lined colander! 🥄➡️🧺 Rinse them gently with cool water 💧, and sprinkle the curds with 1 teaspoon sea salt! 🧂✨ Tie up the cheesecloth 🎀, and press it a bit with your hands 🙌 to remove excess whey! 💪 Let the cheesecloth hang for 1 to 2 hours ⏰, then open it up and leave in block form or chop it coarsely! 🔪🧀

4. Store in the fridge 🧊 and cheese will continue to firm up! 💪🧀 Cheese lasts for up to a week! 📅✅

🎉🧀 From almost-expired to absolutely DELICIOUS! 😍👏💚