Instructions
1. Heat the Milk
- Pour milk into a large pot and heat over medium heat to 185°F (85°C).
- Look for small bubbles around the edges (avoid boiling if you don’t have a thermometer).
2. Add the Acid
- Remove the pot from heat and stir in vinegar or lemon juice.
- Gently stir for 1–2 minutes until the milk curdles into lumps (curds) and watery liquid (whey).
3. Let It Rest
- Cover the pot and let it sit undisturbed for 10–15 minutes to allow curds to fully separate.
4. Strain the Curds
- Line a strainer with cheesecloth or a clean towel, and place it over a bowl to catch the whey.
- Pour the curdled milk into the strainer, letting the whey drain completely.
5. Add Salt and Flavor
- Gently squeeze the cheesecloth to remove excess whey.
- Transfer curds to a bowl and mix in salt to taste. Add herbs, spices, or garlic if desired.
6. Shape the Cheese
- For firmer cheese: Wrap the curds in cheesecloth and press with a heavy object for 1–2 hours.
- For softer cheese: Skip pressing and refrigerate as is.
7. Chill and Serve
- Refrigerate the cheese for at least 1 hour to firm up.
- Serve on crackers, bread, or in your favorite dishes. Enjoy!
Tips for Perfect Homemade Cheese
- Use High-Quality Milk: Fresh, whole milk yields the best results. Avoid ultra-pasteurized milk.
- Save the Whey: Use leftover whey in smoothies, soups, or baking for extra nutrition.
- Get Creative: Try spices like paprika or cumin, or add honey for a sweet twist.
Why Make Your Own Cheese?
- Simple Ingredients: Only three basics are needed.
- Customizable: Adjust flavor, texture, and seasoning to your liking.
- Budget-Friendly: Homemade cheese costs less than store-bought.
- Fresh and Delicious: Nothing beats the taste of cheese you’ve made yourself!
