Homemade Cheese with Vinegar and Herbs

Homemade Cheese with Vinegar and Herbs

Ingredients:

• 1.5 liters of milk (6 1/3 cups)
• Salt to taste
• 2 tablespoons apple cider vinegar (30 ml)
• 50 grams melted butter (1/4 cup)
• 1 tablespoon Provençal herbs (15 ml)

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Instructions:

1. Heat the Milk:
   • Pour the milk into a large pot.
   • Slowly heat it on medium heat, stirring occasionally to prevent burning.
   • Heat until just before it starts to boil (around 85–90°C / 185–195°F).
2. Add Vinegar:
   • Remove the pot from heat.
   • Add the apple cider vinegar and stir gently.
   • The milk will begin to curdle, separating into curds (solid) and whey (liquid).
3. Strain the Curds:
   • Let the mixture sit for 5–10 minutes.
   • Line a colander with cheesecloth or a clean kitchen towel and pour the mixture through it to separate the curds from the whey.
   • Let it drain for 15–30 minutes, depending on how soft or firm you want the cheese.
4. Mix in Flavorings:
   • Once drained, transfer the curds to a bowl.
   • Add salt to taste, melted butter, and Provençal herbs.
   • Mix well until everything is evenly distributed.
5. Shape the Cheese:
   • Press the cheese into a mold, container, or just shape it by hand.
   • Refrigerate for at least a few hours to firm up (overnight is best).
6. Serve:
   • Slice and enjoy with bread, crackers, or in salads!