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1 gallon of whole fat milk
1/4 cup of white vinegar
1/4 tsp. pinches of salt
1 cup of raisins


In a large stockpot, put a small amount of water to barely cover the bottom of the pan. Then, add 1 gallon of whole fat milk to the pot and bring to a boil. Continually stirring helps the bottom not to burn and the milk to boil faster, but never leave the milk unattended.

As the steam begins to rise from the milk , take about 1/4 cup of white vinegar and put it next to the stove. When the milk level starts to rise in the pan, pour some of the vinegar in a circular pattern. Now take the pan off of the heat. Use a slotted spoon and start helping the curds and whey to separate. Lightly salt the cheese at this point if you desire.

After about 5 minutes, there should have a good amount of separation. In the sink and over a colander, double fold a cheesecloth and form it into the shape of the colander. Using thick, new kitchen gloves, slowly pour the contents of the pot into the cheese cloth. When all of the curds are in the cheesecloth, gather the ends of the cheesecloth together and twist. The very hot whey will come out and shape the curds into a ball. Press to make it smooth and round. Twist and press only two or three times and then place the cheesecloth on a plate in the refrigerator.

Do not twist too much or the cheese will be crumble. When the cheese ball has cooled, take it out of the cheese cloth and wrap it in aluminium foil until you are ready to cut it. Cut the cheese in slices down the ball so that you end up with thick slices, and then cut the slices into cubes. Fill half of the plate with cheese and place raisins on the other half of the plate and serve. The cheese can last 2-3 days (slightly longer if salt was added).