Instructions:
- Heat the Milk: Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent it from scorching. Heat the milk until it reaches about 180°F (82°C), but do not let it boil.
- Add the Acid: Once the milk reaches the right temperature, turn off the heat and slowly stir in the vinegar or lemon juice. You’ll notice the milk beginning to curdle as the acid separates the curds from the whey.
- Let It Sit: Allow the mixture to sit for about 5-10 minutes. This will give the curds time to fully form.
- Strain the Curds: Place a cheesecloth or a fine-mesh strainer over a bowl and carefully pour the mixture into it. Let the whey drain out, leaving behind soft cheese curds.
- Season and Shape: Sprinkle salt over the curds and gently mix. You can also add herbs or spices at this stage for extra flavor. If you prefer a firmer cheese, press the curds together and let them sit under a light weight for about 30 minutes.
- Enjoy Your Homemade Cheese: Your fresh cheese is ready to eat! Enjoy it on toast, in salads, or as a delicious snack.
Tips for Best Results:
- Use whole milk for a richer taste and creamier texture.
- Experiment with different acids like apple cider vinegar or lime juice for subtle flavor variations.
- Store your cheese in an airtight container in the refrigerator and consume within a few days for optimal freshness.
Making cheese at home is a rewarding and simple process that allows you to enjoy fresh, preservative-free dairy with minimal effort. Give it a try and enjoy the satisfaction of homemade goodness!
