Homemade Soft Cheese with Herbs

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.