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Ingredients
1.5 liters of milk (6 1/3 cups, whole milk recommended)
2 tablespoons apple cider vinegar (or white vinegar)
Salt, to taste
Optional: 50 grams melted butter (1/4 cup) and 1 tablespoon Provencal herbs for flavoring
Instructions
Prepare the Milk: Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat, stirring occasionally to prevent scorching, until just before boiling (around 190°F or when tiny bubbles form along the edges).
Curdling the Milk: Remove the pot from the heat and stir in the vinegar. Watch as the milk curdles, separating into curds (solid) and whey (liquid). Let it sit for about 5-10 minutes to ensure full separation.
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