Ingredients
- 1 liter (4 cups) whole milk
- 2 tablespoons white vinegar or lemon juice
- 1/4 teaspoon salt (optional)
- Cheesecloth or a clean cotton cloth
- A strainer
Instructions
- Heat the milk: Pour milk into a large pot and heat it over medium flame until it’s just about to boil. Stir occasionally to prevent it from burning.
- Add vinegar: Once the milk starts boiling, turn off the heat and slowly add vinegar (or lemon juice), stirring gently.
- Curdle the milk: You’ll see the milk start to separate into curds (solid) and whey (liquid). Let it sit for about 5 minutes.
- Strain: Place a cheesecloth over a strainer and pour the mixture through it to separate the curds from the whey.
- Rinse: Rinse the curds gently under cold water to remove the vinegar taste.
- Drain: Gather the cloth and squeeze out the excess water.
- Press: Shape it into a block (optional) and place a weight on top for 30–60 minutes to firm up the cheese.
- Enjoy: Your soft, fresh homemade cheese is ready! Slice it, crumble it, or use it in your favorite recipes.
Would you like me to name this cheese (for example, Paneer or Farmer’s Cheese) depending on your region or taste?
