7. Finishing Your Cheese
After pressing, unwrap your cheese and transfer it to a clean container. You can enjoy it immediately or let it age for a few days in the refrigerator to develop more flavor.
Conclusion
Making cheese at home without vinegar or citric acid is a rewarding process that yields delicious, fresh results. With just milk, yogurt, and rennet, you can create a wholesome, flavorful cheese that’s perfect for a variety of dishes or simply enjoyed on its own. Give this method a try and delight in the satisfaction of homemade cheese!
This is my signature dish for church suppers, and my friends at church absolutely rave about it
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