1. Heat the milk
Pour the milk into a large heavy-bottomed saucepan. Heat over medium heat, stirring occasionally, until it reaches about 185–195°F (85–90°C). Do not let it boil vigorously.
2. Add the vinegar
Turn off the heat. Slowly pour in the vinegar while gently stirring the milk.
3. Let the milk curdle
Allow the mixture to sit undisturbed for 5–10 minutes. You should see white curds separating from a yellowish, translucent whey.
4. Check the separation
If the milk hasn’t separated clearly, add another 1 tablespoon of vinegar, stir gently, and wait a few more minutes.
5. Strain the curds
Place a fine-mesh strainer over a bowl and line it with cheesecloth or a clean thin kitchen towel. Carefully pour the mixture through the strainer.
6. Drain
Let the curds drain for 10–20 minutes, depending on how soft or firm you want your cheese.
7. Season
Transfer the drained curds to a bowl. Add the salt and mix gently. For a softer, creamier cheese, stir in a little heavy cream.
8. Shape the cheese
Place the cheese into a small container or mold lined with cheesecloth. Press gently to form it into a block.
9. Chill
Refrigerate for at least 1–2 hours so the cheese becomes firmer and easier to slice.
10. Serve 🧀
Slice or crumble your homemade cheese and enjoy it with bread, tomatoes, fresh herbs, salads, eggs, or your favorite dishes.
⭐ Helpful Tips
- Whole milk gives the richest result.
- Avoid ultra-high-temperature (UHT) milk if possible, as it may not curdle as well.
- The longer you drain the curds, the firmer your cheese will become.
- Keep the finished cheese refrigerated and use it within a few days.
Simple ingredients, simple method, and wonderfully fresh homemade cheese! 🧀❤️
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