Ingredients:
- Fresh, organic whole milk – 1 gallon (for the best results)
- Lemon juice or white vinegar – 1/4 cup (for coagulation)
- Unsalted butter – 1/4 cup (optional, for smoothness)
- Salt – 1 teaspoon (or to taste)
- Seasoning herbs and spices (optional, for flavor customization)
Preparation:
Step 1: Heat the Milk
Pour the fresh whole milk into a large, heavy-bottomed saucepan. Heat it over medium heat, stirring occasionally to prevent burning. Aim for a temperature of around 180°F (82°C). You’ll see steam rising, but avoid letting it boil.
Step 2: Coagulate the Milk
Once the milk reaches the desired temperature, add the lemon juice or vinegar. Stir gently and watch as the milk separates into curds and whey. If curds don’t form, add a bit more acid.
Step 3: Rest and Separate
Cover the pot and let the mixture sit undisturbed for 10-15 minutes to ensure complete coagulation. Line a colander with cheesecloth or a clean kitchen towel, place it over a bowl, and gently pour the curds and whey into it. Let it drain for 10-15 minutes or until your desired consistency is achieved.
Step 4: Mix and Season
Transfer the drained curds to a mixing bowl. Add unsalted butter for a creamier texture (optional). Stir in salt and any desired herbs or spices for a personalized touch.
Step 5: Shape and Set
Wrap the cheese in cheesecloth and press it gently into your desired shape. Place it on a plate, add a weight on top to remove excess whey, and refrigerate for 4-6 hours or overnight.
Step 6: Serve and Enjoy
Once set, unwrap the cheese and slice it as desired. Enjoy it on its own, in salads, or as a delicious addition to your favorite dishes.
Tips for Success:
- Use Fresh Milk: High-quality milk ensures the best flavor and texture.
- Experiment with Flavors: Add herbs like basil, thyme, or rosemary, or spices like garlic powder or chili flakes.
- Save the Whey: Use it in smoothies, baking, or as a base for soups and sauces.
- Try Different Acids: Yogurt, lemon juice, or vinegar each impart unique flavors.
Storage:
Store your homemade cheese in an airtight container in the fridge for up to a week. For a longer shelf life, brine it in saltwater.
Serving Suggestions:
- Add to salads for a protein boost.
- Melt into grilled sandwiches for a creamy treat.
- Incorporate into pasta, risottos, or casseroles for a velvety texture.
- Use as a pizza or flatbread topping.
