1–2 tablespoons cream or butter (optional, for extra richness)
👩🍳 INSTRUCTIONS:
Heat the Milk Pour the milk into a heavy-bottom pot and heat over medium flame. Stir occasionally to prevent burning. Heat until it just starts to boil.
Add Vinegar Turn off the heat and slowly add vinegar while gently stirring. You will see the milk curdle immediately, separating into curds (solid) and whey (liquid).
Let It Rest Cover and let it sit for 5–10 minutes to allow full separation.
Strain the Curds Place a clean cheesecloth or muslin cloth over a strainer and pour the mixture through it. The whey will drain out.
Rinse (Optional) Rinse the curds with cold water to remove the vinegar taste.
Season & Shape Add salt and mix gently. Gather the cloth and squeeze out excess water. Shape it and press lightly.
Set the Cheese Place a light weight on top and let it rest for 30–60 minutes for firmer cheese.
Ready to Use! Cut into cubes or crumble. Use in salads, sandwiches, curries, or snacks.
✨ TIPS:
Use full-fat milk for best results and creamier texture.
Do not overboil the milk; turn off heat before adding vinegar.
Save the leftover whey for kneading dough or adding to soups.
Add herbs, black pepper, or chili flakes for flavored cheese.
