|Extra rich milk||1 Gallon|
|White vinegar||1⁄4 Cup (4 tbs)|
Bring the milk to a boil over medium heat.
Stir in the vinegar, mixing well.
Remove from heat.
Line a strainer with cheese cloth and pour in the milk mixture.
Set aside at room temperature two to three hours.
Squeeze the mixture in the cheesecloth to remove excess liquid.
Replace in strainer and place a heavy weight over the cheese.
Leave for one or two more hours.
Discard the cheese-cloth and cut the cheese into desired size.
Season with mahleb and black caraway seeds.
Place in a bowl, cover and refrigerate.