Special equipment: small strainer, fine-mesh cheesecloth, food thermometer, food processor
4 cups whole milk
1teaspoon sea salt
3 teaspoons apple coder vinegar
Line a small strainer with a layer fine-mesh cheesecloth and place it over a medium bowl.
Slowly bring milk and salt to a boil in a 3-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. You want the milk mixture to reach 185*. Add vinegar 1 teaspoon at a time, waiting 30 second to a minute in between each teaspoon, then reduce heat to low and simmer, until the milk curdles, about 2 minutes. You will see the milk curds on top and the whey below. Remove from heat and let cool 5 minutes.
Using a slotted spoon place the cheese curds into the cheesecloth lined strainer. Let cool 15 minutes. Add the cheese curds into a food processor and pulse until smooth. This can take 2 – 3 minutes.If the cheese looks gritty, pulse longer.
Cover and refrigerate until ready to use. Will last one week in the refrigerator.