Homemade Soft Cheese with Herbs

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.
See also  Cheese With 4 ingredients without vinegar