This recipe also works well with goat milk, but the curds formed
will be very fine (about the size of grains of salt), so you will need
very fine cloth to strain the cheese. I used a linen napkin.
You may also need to add another 1-2 teaspoons vinegar.
Note that in an emergency, you can use the cheap cheesecloth from the
grocery store; however, you will need to use several layers or the curd
will just strain through. I usually count on using an entire package
of cheesecloth for a single batch of cheese.
Balsamic vinegar is too strongly flavored for this recipe. It
will make an extremely sour cheese.
If possible, use a ceramic- or enamel-coated pan to make the cheese.
Otherwise, the acid will leach metal into the cheese and spoil the flavor.
If you donít have a ceramic- or enamel-coated pan, then remove the cheese
from the pan as quickly as possible.