Salt, skim milk powder, heavy cream (if you have it)
As much as you'd like.
Heat up the milk in the microwave at 500 W for 1 to 1.5 minutes. Pour in the vinegar and stir with a spoon 2 to 3 times.
The milk fat will soon start to separate, so after 1 minute, pour through a tea strainer etc. and let it sit for 5 minutes. Squeeze the cheese with the backside of a spoon in the strainer and it's ready!
If you want to make it more firm, wrap it up in paper towel and rest a glass bottle, etc. on top as a weight. Let it rest for 1-2 nights. Then use a cheese cloth to strain it.
You can make it more rich by mixing in salt or skim milk powder, etc. The picture shows the cheese I made using balsamic vinegar. The style, color and aroma are quite delicious.
You can put it on pizza! "Pizza dough" (Recipe ID: 2237103) "Pizza bread" (Recipe ID: 2177553), "Pizza sauce" (Recipe ID: 21777651)
You can knead it into bread as well. "Fluffy Easy-to-make Whey Bread" (Recipe ID: 2305013)
You can add it to pancake mix making it fluffy and melt-in-your-mouth. (Recipe ID: 2217516)
"Chicken and leafy veggies" (Recipe ID: 2212868)
I used the recipe from Step 8 to make filling for cannelloni. I took large macaroni that I love, and stuffed it! It's awesome!
"Broccoli ravioli" (Recipe ID: 2155807)
"Spinach Ravioli" (Recipe ID: 2143216). It goes great with "Microwave-made white sauce" (Recipe ID: 2143250).
It's great for baked sweets, too! Madeleines with no Baking Powder (Recipe ID: 2207474).
"Cheese cookies" (Recipe ID: 2165287) You can also use this cheese for many kinds of recipes. For example, hamburgers, gratin, omelette rice etc.
This is how I used to make this a long time ago. It's easy to remember the amounts of ingredients and the ratios! This is especially convenient when you don't want to buy cheese and you can make it!
When you make the whey recipe, rather than boiling it, make it with milk and it's low calorie. If you bring it up to just before boiling in a pot it will dry out. So, be sure to cook it at a low temperature so that you can control the firmness. It's easier and tastier this way.