A homemade cheese and tomato caprese salad, perfect for celebrating National Extra Virgin Olive Oil Day with fresh ingredients including whole milk, vinegar, tomatoes, and basil leaves.
1: In a pot, heat milk until it reaches 120F.
2: Turn off the heat and stir in vinegar, then cover with a lid.
3: Allow to rest for 20 minutes.
4: Scoop out the curds and form them into a rough shaped ball.
5: To adhere this together better, place in whey one more time while it is still hot.
6: Remove and press with paper towel to remove excess moisture.
7: Add seasoning or salt at this time if preferred.
8: Shape this into a ball and place in plastic wrap.
9: Allow this to cool in the fridge and enjoy!
