- 1/2 gallon whole milk
- 2/3 cup white distilled vinegar
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons kosher salt
Nutritional data is unavailable
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Place milk in a heavy bottom saucepan or Dutch oven and insert a thermometer. Over medium heat slowly bringing to 170 degrees Fahrenheit. Remove from heat.
Add vinegars to the milk and slowly stir for a few seconds then let sit for 40 minutes. Do not stir during this time.
Transfer the curds to a cheesecloth lined colander to drain. Let sit again for 30 minutes.
Add salt to the curds and stir lightly to incorporate.
Gather the edges of the cheesecloth and tie into a knot. Hang the cheesecloth from a kitchen faucet or allow to drain in the colander for an additional 30 minutes.
Mold the cheeseball into a disc, about 1-1 1/2 inches in thickness. Return the flattened disc to the colander and let sit for another 30 minutes.
Serve the immediately or refrigerate until ready to use.