Title: « Homemade Cheese: Make Delicious Cheese with Just Milk and Vinegar »

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  • 1 liter whole milk (use plant-based milk for a vegan option like soy or almond)
  • 2–3 tablespoons white vinegar or lemon juice
  • ½ teaspoon salt (optional, for flavor)

Instructions

Step 1: Heat the Milk

  1. Pour the milk into a medium saucepan and heat it over medium heat.
  2. Stir occasionally to prevent the milk from scorching. Bring it to a gentle simmer, just before boiling.

Step 2: Add the Vinegar

  1. Once the milk starts to simmer, reduce the heat to low.
  2. Add the vinegar (or lemon juice) one tablespoon at a time, stirring gently after each addition.
  3. You’ll see the milk curdling and separating into curds (solid) and whey (liquid).

Step 3: Strain the Curds

  1. Turn off the heat and let the curds sit for 5 minutes to fully separate.
  2. Place a fine mesh strainer or cheesecloth over a bowl and carefully pour the curds and whey through it.
  3. Allow the curds to drain for 10–15 minutes for soft cheese, or longer for firmer cheese.

Step 4: Season and Shape

  1. Sprinkle salt over the curds if desired, and mix gently.
  2. Transfer the curds to a mold or shape them into a ball with the cheesecloth. Press lightly to remove excess liquid.

Step 5: Chill and Serve

  1. Place the cheese in the refrigerator for at least 1 hour to set.
  2. Slice, crumble, or spread as desired!

Why This Recipe Works

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