While stirring, turn off the heat and add 1/4 cup vinegar. You will notice tiny particles of white which is the precipitated albuminous protein. Line a colander with cheesecloth of very fine weave (butter muslin quality). Carefully pour the pot of whey into the colander.
Allow it to drain. When the cheesecloth is cool enough to handle, tie the four corners of the cloth into a knot and hang to drain for several hours. When the cheese stops draining, place it in a bowl and add salt and herbs to taste. Add a small amount of cream to give a richer, moister cheese. Several ounces of mesophilic starter culture may be added to enhance the flavor.
This recipe has a low yield. From 2 gallons of whey you can expect 1 to 2 cups of cheese.
The cheese should be refrigerated until used. It will keep up to a week.
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