Ingredients:
- 1 gallon of whole milk (preferably fresh and organic)
- 1/4 cup lemon juice or white vinegar (for coagulation)
- 1/4 cup unsalted butter (for creaminess, optional)
- 1 teaspoon salt (or to taste)
- Herbs and spices of choice (optional, for flavoring)
Preparation:
1. Prepare the Milk
Pour the whole milk into a large, heavy-bottomed pot. Place it over medium heat, stirring occasionally to prevent scorching. Heat the milk until it reaches around 180°F (82°C). You should see steam rising from the milk, but it should not be boiling.
2. Add the Acid
Once the milk has reached the desired temperature, slowly add the lemon juice or vinegar, stirring gently as you pour. You should start to see curds forming as the milk separates into curds and whey. If curds aren’t forming, add a bit more lemon juice or vinegar.
3. Stir and Let It Rest
After adding the acid, give the mixture a gentle stir. Cover the pot and let it sit undisturbed for about 10-15 minutes to allow full coagulation.
4. Strain the Curds
Line a colander with a cheesecloth or a thin, clean kitchen towel. Place the colander over a large bowl to catch the whey. Gently pour the curds and whey into the colander, allowing the whey to drain off. Let it drain for about 10-15 minutes, or until the cheese reaches your desired consistency.
5. Add Butter and Salt (Optional)
Once the curds have drained, transfer them to a mixing bowl. For a creamier texture, add unsalted butter and mix until well combined. Season with salt to taste and incorporate any desired herbs or spices for added flavor.
6. Shape and Set the Cheese
Transfer the cheese onto a clean cheesecloth and shape it into a block or round by pressing gently. Wrap it in the cloth, place it on a plate, and set a weight on top to press out any excess whey. Refrigerate for 4-6 hours or overnight.
7. Slice and Serve
Unwrap the cheese, slice it into cubes or desired shapes, and enjoy! Perfect as a snack, in salads, or paired with your favorite dishes.
Enjoy your homemade, fresh, and creamy cheese!
