Homemade Soft Cheese with Herbs
Enjoy the delight of creating your own soft cheese at home that is fresh, creamy, and flavored with herbs! This easy yet delectable dish adds a gourmet touch by turning simple ingredients into a thick, velvety cheese that is filled with aromatic herbs. This homemade soft cheese is a flexible and healthful substitute for store-bought varieties, whether it is spread over warm toast, served with crackers, or added to salads and pasta. It’s a delicious complement to any meal and is full of protein, probiotics, and fresh tastes, making it ideal for both cheese lovers and foodies.
Ingredients:
4 cups (1 liter) whole milk
2 tablespoons unsalted butter (optional, for richness)
2–3 tablespoons white vinegar or lemon juice
1 teaspoon salt (adjust to taste)
Optional: 1–2 teaspoons dried herbs (like thyme, oregano, or basil), or fresh chopped herbs for flavor.
Directions:
Heat the Milk:
Transfer the milk to a big saucepan with a heavy bottom, and if using, add butter.
Bring the milk to a moderate boil over medium heat, stirring periodically.
To curdle the milk, lower the heat to low and gradually mix in 1 tablespoon of vinegar or lemon juice at a time.
The milk will separate into whey (liquid) and curds (solids). Add a little extra vinegar or lemon juice if it doesn’t separate all the way.
Put the curds under strain:
Line a sieve or colander with a thin kitchen towel or clean cheesecloth.
To separate the curds from the whey, pour the curdled milk onto a sieve.
Give it ten minutes or so to drain.
Enhance Taste:
Place the curds in a basin and stir in the herbs (if using) and salt. Although optional, this step improves the taste.
Form the Cheese: Return the curds to the cheesecloth and shape them into a round or square shape.
To get rid of any leftover whey, gently press the cheese. For a harder
cheese, you may put a heavy item on it for one to two hours, such as a plate with a weight on top.
Cut and Store: After the cheese has set, take it from the cloth and cut it into cubes or any shapes you choose.
Keep in the fridge for up to five days in an airtight container.