Homemade cheese with only 3 ingredients, a delight!

Today's recipe only requires three ingredients. It's super tasty, and it's cheese, folks. It's homemade cheese. It's delicious. It's definitely worth making. To make this delicious homemade cheese, we'll need 2 liters of milk, 6 tablespoons of your favorite vinegar, and salt. Here, I added a tablespoon of salt. First, I'll take a large pot and pour in the 2 liters of milk and let it boil. I'll keep an eye on it because the milk boils very quickly. When you put it in with your finger, it's already boiling. So, I'll keep an eye on it. The milk is now boiling. At this point, I add the vinegar. And I'll stir. It will start to curdle. And with the heat off, it's starting to curdle. And look how it's curdling. This is when you add the salt. Oh, salt is to taste. Now you mix. Mix and let it cool. I'll let it cool here a little. Remember, we have daily videos on the channel, okay? So subscribe, leave a like. We have recipe tips, organization tips, and cleaning tips. So I'm going to let it cool here for 20 minutes. And the milk curdled. That's the point I need it to be. And here I took a small pot and put a dish towel on it. I only use this towel for this kind of recipe, okay? I don't use it to clean anything. I just use it for this. So I'm going to take it here and pour it in because I need it now. Look, pour it in slowly. Guys, this cheese is wonderful. You can make it, you'll love it. It's very good. So now is the time. I'm going to carefully pick up the edges because I need to remove the whey, look, very carefully. So, now I'm going to squeeze it a little bit to remove the excess whey. I'm not going to remove it all, leave it dry, because I need this cheese, I want it to be a little moist, I don't want it to be completely dry, you know? So I'm going to remove, look, all the excess. You're squeezing slowly. Guys, while you're at it, give me a thumbs up and subscribe to our channel. I'm posting recipes daily. I'm posting several recipes with tips on organization and cleaning. It's been really cool. Share it too. Look, I'm going to remove the excess. So, I just remove the whey, look. Just leave a little, okay? So the cheese doesn't dry out. So you keep squeezing here, you'll see that nothing else comes out, just a few drops. So it's at the ideal point. What am I going to do? I'm going to discard this whey. I'm not going to use this whey. Now I'm going to get a little jar with a lid and I'm going to put it in here. So I got a little jar here to support it. And now I'm going to open the cloth here. Look how the cheese is already there. I'm going to take it out of here with a spoon. You can see, notice how moist it is, look. And I'm putting it in this little jar. Look, I'm going to remove everything. It's really easy, look. I'll take everything out. All right. Now I'll tidy it up. I'll tidy it up, look. I'll do it like this to shape this cheese. Look, I'll shape it here in the pot. If you like seasoned cheese, you can add oregano, any seasoning of your choice. After I shape it, look, after I shape it, I'll close it and put it in the fridge for six hours. All right. I just took the cheese out of the fridge and now I'm going to unmold it. I got a little plate here. Look, guys, it's already loose, look. Look how wonderful. I'm going to cut a piece of cheese here. Look how soft, guys. Oops. I'm holding my phone with one hand and doing this with the other. Look, guys, it's super soft and creamy. Make it and then you tell me, okay? M.