Homemade Cheese with Milk and Vinegar

Pour the milk into a large saucepan and set it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.

Heat the milk until it reaches about 85°C (185°F), just below boiling point. You’ll notice small bubbles around the edges but avoid letting it boil.

Add Vinegar:

Once the milk is hot, slowly add the apple cider vinegar while stirring gently. The vinegar will cause the milk to curdle, forming curds and whey. Keep stirring for a minute to ensure the curds form properly.

Let the Milk Sit:

Remove the pot from the heat and let it sit for about 10-15 minutes. The curds will continue to separate from the whey during this time.

Strain the Curds:

Place a fine mesh strainer or cheesecloth over a bowl or large container. Pour the curdled milk into the strainer to separate the curds from the whey. Allow the curds to drain for about 10 minutes.

Season the Cheese:

Once most of the liquid (whey) has drained, transfer the curds to a bowl. Add salt to taste, melted butter, and Provencal herbs. Mix everything together thoroughly until the cheese reaches a smooth and creamy consistency.

Store the Cheese:

If you prefer a firmer cheese, you can let it sit in the strainer for a little longer to drain more whey. Otherwise, your homemade cheese is ready to enjoy!

Store the cheese in an airtight container in the refrigerator for up to a week.

Serving and Storage Tips:

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