Slowly add vinegar until the curds separate from the whey. Usually 1/4 cup of vinegar will precipitate 1 gallon of milk.
3 hours Cheesecloth Colander
Pour the curds and whey into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang to drain for several hours or until the bag of curds stops dripping.
Take the mass of curds out of the cheesecloth. It will be a solid bag of curd. It may be wrapped in Saran Wrap and stored in the refrigerator until needed. It will keep up to 1 week.
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