Ingredients

• 1 1/2 cups Thrive Life instant milk
• 1/4 cup Thrive Life butter powder
• 2-3 Tablespoons white vinegar
• 8 cups cool water
• 1/4 teaspoon fine salt

Directions

1. Into a large Dutch oven or heavy bottomed pot, add your milk and butter powders.
2. Add water and stir well to combine.
3. Over medium heat, bring to a simmer, stirring occasionally so it doesn't scorch. Once your milk has come to a simmer, you should see lots of foam on the surface.
4. Remove it from the heat and add the vinegar.
5. Stir vigorously. You should immediately see the mixture separate into curds and whey.
6. Allow the cheese to cool for at least 15 mins, then pour the cheese and the liquid whey through cheesecloth that has been set over a strainer. You can save the whey if you like to use it in smoothies or in the garden.
7. Ball the cheese in the cloth. Squeeze out the excess whey by twisting the ball.
8. Crumble the cheese with a fork or spoon and season to taste with salt.
9. Refrigerate for up to a week.