Ingredients:
- 1.5 liters of whole milk (6 1/3 cups)
- 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
Step-by-Step Preparation:
- Heat the Milk: Pour the milk into a large, heavy-bottomed pot. Heat over medium heat, stirring occasionally, until it reaches 190°F or just before boiling (tiny bubbles will form along the edges).
- Curdle the Milk: Remove from heat and stir in the vinegar. Watch as the milk curdles into solid curds and liquid whey. Let sit for 5-10 minutes for complete separation.
- Strain the Curds: Line a colander with cheesecloth or a clean towel. Pour the mixture through to catch the curds, gently pressing to remove excess whey.
- Season and Shape: Mix curds with salt, melted butter, or herbs for added flavor. Shape into a block or crumble as desired.
- Chill and Serve: Refrigerate for at least an hour before serving. Enjoy as a spread, in recipes, or on its own!
This homemade cheese recipe is perfect for quick snacks, salads, or pasta toppings. Customize with herbs and spices to make it uniquely yours!
Enjoy your delicious, DIY cheese creation!
