Set aside: Let stand for 2-3 minutes so that the curds separate from the whey.
Drain: Pour the mixture into a colander lined with cheesecloth or a clean cloth to drain off any excess liquid. The longer you drain, the firmer the cheese will be. Mix and season: Add a pinch of salt and mix well to achieve a creamy consistency. For an even creamier cheese, add a tablespoon of sour cream or natural yogurt.
Tips for even better cheese
Choose whole milk: it has a higher fat content and makes the cheese creamier.
Do not boil the milk: too high a temperature can make it grainy.
Hardly anyone makes cheese like this! You’ll be making it every day with just 3 ingredients
