Ingredients
- 1 liter (4 cups) full-fat milk
- 2–3 tablespoons white vinegar (or lemon juice)
- ½ teaspoon salt (optional)
- Fresh herbs (optional, for flavor)
Instructions
- Heat the Milk
- Pour the milk into a large pot and heat it over medium flame.
- Stir occasionally so it doesn’t burn. Heat until it just starts to boil (small bubbles form at the edges).
- Add Vinegar
- Turn the heat to low and slowly add vinegar (or lemon juice) while stirring gently.
- You’ll see the milk curdle and separate into white curds (cheese) and greenish liquid (whey).
- Strain the Curds
- Line a colander with a clean cheesecloth or thin cotton towel.
- Pour the curdled milk mixture into it to separate the curds from the whey.
- Rinse & Season
- Rinse the curds under cold water to remove the vinegar taste.
- Gather the cloth edges and squeeze gently to remove excess liquid.
- Add salt or herbs if desired, mixing them in with your hands.
- Shape the Cheese
- Press the cheese into a flat round or block shape (still inside the cloth).
- Place a heavy object (like a pot) on top and let it press for 1–2 hours.
- Serve
- Unwrap and enjoy your fresh homemade cheese!
- Perfect for salads, sandwiches, or eating as is.
Would you like me to also give you a creamy spreadable version of this cheese (instead of the firm block)?