Step-by-Step Instructions
Step 1: Heat the Milk
- Pour the milk into a large, heavy-bottomed pot.
- Heat it over medium heat until it reaches about 190°F (88°C), just before boiling. Stir occasionally to prevent burning.
Step 2: Add Acid to Curdle the Milk
- Once heated, remove the pot from the stove and slowly add vinegar or lemon juice, stirring gently.
- Let the milk sit for 5–10 minutes. You’ll see curds (solid cheese) separating from the whey (liquid).
Step 3: Strain the Curds
- Place a cheesecloth-lined strainer over a bowl and carefully pour in the mixture.
- Allow the whey to drain for about 10–15 minutes. For firmer cheese, press the curds gently to remove more moisture.
Step 4: Add Flavor and Shape the Cheese
- Transfer the curds to a bowl and mix in salt and butter for extra richness.
- If you want a firm cheese, place the curds into a mold (a small bowl or container lined with cheesecloth) and press down.
- Let it set for a few hours in the fridge to firm up.
Step 5: Enjoy Your Homemade Cheese!
- Once firm, remove the cheese from the mold and slice or spread it as desired.
- Enjoy it with bread, crackers, or in your favorite recipes!
Tips for the Best Homemade Cheese
✔ Use high-quality milk – Fresh, non-UHT milk gives the best results.
✔ Adjust the texture – Drain longer for firmer cheese or less for a softer, spreadable version.
✔ Experiment with flavors – Add herbs, garlic, or pepper for a unique twist.
Making cheese at home is a fun and delicious way to enjoy fresh dairy products with simple ingredients. Try this recipe today and impress your family with your homemade creation! 🧀😋
Would you like a variation or additional cheese recipes? 😊
