Homemade Cheese with Milk and Vinegar

Table of Contents

Making cheese at home is a simple and satisfying endeavor that turns basic materials into a rich, adaptable delight. This simple recipe makes a mild, fresh cheese that goes well with many different foods by combining milk and vinegar.

Ingredients

1.5 liters of milk (6 1/3 cups, whole milk recommended)

2 tablespoons apple cider vinegar (or white vinegar)

Salt, to taste

Optional: 50 grams melted butter (1/4 cup) and 1 tablespoon Provencal herbs for flavoring

Instructions

Prepare the Milk:

Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat, stirring occasionally to prevent scorching, until just before boiling (around 190°F or when tiny bubbles form along the edges).

Curdling the Milk:

Remove the pot from the heat and stir in the vinegar. Watch as the milk curdles, separating into curds (solid) and whey (liquid). Let it sit for about 5-10 minutes to ensure full separation.

Strain the Curds:

Line a colander with cheesecloth or a clean kitchen towel. Pour the mixture through it, catching the curds. Press gently to remove excess whey.

Season and Shape:

Mix the curds with salt, melted butter, or herbs, if desired. Shape into a block or leave loose as crumbled cheese.

Set and Serve:

Chill the cheese in the refrigerator for at least an hour before serving. Use it as a spread, in recipes, or enjoy it plain!

This cheese is perfect for quick snacks or as a topping for salads and pastas. Experiment with herbs and spices to make it your own!