Making homemade cheese is surprisingly simple and incredibly rewarding. With just a few ingredients, you can create a creamy, flavorful cheese perfect for spreading, slicing, or crumbling.
Yield: ~250-300 grams of cheese | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: ~40 minutes
Ingredients
1.5 liters (6 1/3 cups) milk (whole milk recommended for creamier cheese)
Salt, to taste
2 tablespoons apple cider vinegar (30 ml)
50 grams melted butter (1/4 cup)
1 tablespoon Provencal herbs (15 ml) (optional, for added flavor)
Instructions
1. Prepare the Milk
Pour the milk into a large, heavy-bottomed saucepan.
Heat the milk over medium heat, stirring occasionally to prevent scorching. Bring it to just below boiling point (about 180°F or 82°C), when small bubbles form around the edges.
2. Curdle the Milk
Remove the milk from heat and stir in the apple cider vinegar.
Let the mixture sit undisturbed for 5-10 minutes. The milk will separate into curds (solid) and whey (liquid).
3. Strain the Curds
Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.
Carefully pour the curdled milk into the colander. Let it drain for about 10 minutes for soft cheese, or longer for a firmer texture.
4. Add Butter and Seasoning
Transfer the drained curds to a mixing bowl.
Add the melted butter, salt to taste, and Provencal herbs (if using). Mix gently to combine.
5. Shape the Cheese
Gather the cheesecloth edges around the curds and twist to form a ball or pat into a block shape.
Place the cheese (still in the cheesecloth) on a plate and set a weight on top to press out excess whey. Let it sit for 1-2 hours for a firmer texture.
6. Serve or Store
Once pressed, unwrap the cheese and transfer it to an airtight container.
Refrigerate and use within 5-7 days.
Helpful Tips
Milk Quality: Use fresh, whole milk for the best results. Avoid ultra-pasteurized milk, as it may not curdle properly.
Flavor Variations: Experiment with different herbs, spices, or even crushed garlic for unique flavors.
Whey Use: Save the whey! It’s rich in protein and can be used in baking, smoothies, or soups.
Serving Suggestions
Spread on toast or crackers.
Crumble over salads.
Use as a filling for sandwiches or wraps.
Nutritional Information (Per 50g serving, approximate)
Calories: 120
Protein: 6g
Carbohydrates: 2g
Fat: 10g
This Homemade Cheese is a versatile and satisfying addition to your culinary repertoire. The Provencal herbs add a delightful aromatic touch, but it’s just as delicious plain. Enjoy your freshly made cheese! 🧀✨