1. Heat the Milk
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Pour milk into a saucepan and heat on medium until steaming (180°F/82°C). Don’t boil!
2. Add Vinegar & Curdle
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Remove from heat, add vinegar, and stir gently.
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Within 30 seconds, the milk will separate into curds (solids) and whey (liquid).
3. Strain the Curds
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Line a colander with cheesecloth or a clean kitchen towel.
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Pour the mixture in, letting the whey drain off.
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4. Press & Shape (Optional)
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For firmer cheese, gather the cloth and gently squeeze out excess liquid.
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For spreadable cheese, leave it slightly moist.
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Mix in salt or herbs if desired.
5. Enjoy!
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Use immediately as a:
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Spread (like ricotta)
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Crumbled topping (like paneer or queso fresco)
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Firm cheese (press under a weight for 1 hour)
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Pro Tips for Perfect Cheese
🔥 Best milk? Whole milk works best (avoid ultra-pasteurized).
🍋 No vinegar? Lemon juice works too (slightly tangier).
🧂 Flavor boost – Add herbs, garlic, or chili flakes while warm.
💧 Save the whey! Use it in smoothies, soups, or bread dough.
Ways to Use Your Homemade Cheese
🍅 On toast – With honey or jam for a sweet-savory bite.
🥗 In salads – Crumble over greens with olive oil.
🍝 In pasta – Toss with warm noodles and herbs.
🌯 As filling – For stuffed peppers or omelets.
Thanks for your SHARES!
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