Supplies:
Heavy Bottomed pot with lid (holds 2 gallons of milk)
Colander/strainer
10 Quart Mixing Bowl
Curd Knife or long sharp butcher’s knife
Long-handled spoon
Thermometer
1 gallon jar with lid (or a 6 quart glass bowl with lid)
Ingredients:
2 gallons (7.6 liters) whole milk-Can be cow, goat, sheep, or store-bought (NOT Ultra-Pasteurized)
1 Pint (.5 liter) of Cultured buttermilk
1.5 lbs (680 grams) Non-Iodized Salt (choose sea salt or kosher)
White vinegar
