- 4 cups [1 L] buttermilk
- 22 cups [5.5 L] whole pasteurized milk [do not use homogenized milk]
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- Pour buttermilk into a large bowl; cover with a cloth.
- Let sit for approximately 24 hours.
- Then, the sweet milk will separate and curdled milk will appear.
- Line a sieve with 6 layers of cottoncheese cloth; sit on top of a bowl.
- Pour curdled milk in sieve; let sweet milk drain.
- Transfer thickened cheese to small bowls.
- Refrigerate.
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