Homemade Cheese with Milk and Vinegar

This homemade cheese is best enjoyed fresh but can be stored in the fridge for up to a week.

You can spread it on crackers, add it to salads, or use it as a topping for bread.

Experiment with adding different herbs or spices for variations in flavor.

Variations:

Herbed Cheese: You can substitute the Provencal herbs with other herbs like rosemary, thyme, or chives for a different flavor profile.

Spicy Cheese: Add a pinch of red pepper flakes or chili powder for a bit of heat.

FAQ:

Can I use any type of milk for this recipe? Yes, you can use whole milk, 2% milk, or even non-dairy milk like almond or soy milk. The result might be slightly different depending on the milk you choose.

What is whey, and can I use it for anything? Whey is the liquid that separates from the curds when making cheese. It can be used in smoothies, baking, or as a base for soups. You can also drink it for its nutritional benefits.

How can I make my cheese firmer? To make firmer cheese, allow it to drain longer or press the curds to remove more whey before adding the seasonings.

Enjoy your delicious, homemade cheese made with just milk and vinegar!