2 Ingredient Cheese

Updated at: Thu, 17 Aug 2023 03:08:49 GMT

Step 1

Add milk to a pot then the yogurt and whisk until smooth . Heat over a very low heat stirring until The temp reaches 105f or 40 c . This won’t take long . Then take it off the heat cover it with a lid and let it sit out 8 hours or overnight

Step 2

After 8 hours the milk Will have fermented and become nice and thick. Put it on the heat on low Then heat it to 160 f or 71 c roughly . Stir gently and you will see the whey has separated . Strain this through a cloth and strainer then let the whey drip for a few minutes . Now squeeze the whey out gently and tie the cloth together firmly . I tie it over one of my cupboards and set a bowl under so anymore when can drip into it . Let it hang about 3 hours and the cheese is ready . The longer you let it hang the drier and firmer it will be . Put in a sterilized container in the fridge and use it within 5 days to 1 week

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