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1
Pour 1.5 liters of milk into a heavy-bottomed pot and heat to approximately 40–50°C. The milk should be warm but not boiling; when you touch it with your finger, it should feel comfortably warm.
2
Once the milk reaches approximately 59°C, turn off the heat. Immediately add 5 tablespoons of vinegar and stir quickly. If the milk does not begin to curdle, add another 1/4 cup of vinegar and keep stirring.
3
Add 1/2 tablespoon of water and 1/2 teaspoon of citric acid, then mix in another 1/4 cup of vinegar. Stir the mixture until the whey separates clearly from the curds.
4
Strain the mixture through cheesecloth or a fine-mesh sieve to separate the whey from the curds. Gently squeeze the cloth to remove excess liquid.
5
Transfer the curds to a food processor and add 1/2 teaspoon of baking soda. Process until well combined.
6
Add 1 tablespoon of softened unsalted butter and 1/4 teaspoon of salt. Mix everything together until smooth and evenly combined.
7
Set up a double boiler with boiling water in the lower pot. Place the cheese mixture in the upper pot and heat while stirring continuously. If the mixture seems too dry, add a small amount of warmed milk. Continue heating and stirring until the cheese becomes smooth and stretchy.
8
Pour the heated cheese into a square or rectangular mold and allow it to cool. Once set and cooled, cut into desired shapes, typically into square slices like store-bought cheese.
9
Layer the cheese slices with butter paper between each slice to prevent sticking. Store in an airtight container or resealable bag in the refrigerator for up to two weeks.
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