1: Heat the Milk
In a large pot, warm the milk over medium heat.
Stir occasionally to prevent scorching on the bottom.
Bring it just to a simmer no boiling!
2: Add the Vinegar
Once simmering, remove the milk from heat.
Slowly stir in the vinegar.
Let the milk sit undisturbed for 5 minutes. You’ll see curds begin to separate from the whey.
3: Strain the Curds
Place a cheesecloth lined colander over a large bowl.
Pour the mixture through gently, allowing the whey to drain into the bowl.
4: Hang and Drain
Gather the cheesecloth corners and tie them together into a pouch.
Hang the pouch over the bowl or sink using a spoon, faucet, or cabinet knob.
Drain for 1-2 hours depending on how soft or firm you like your cheese.
5: Season and Enrich
Transfer the drained curds to a mixing bowl.
Add salt to taste and stir in the melted butter.
Mix until creamy and uniform. That’s it you just made cheese!
6: Serve or Store
Spread on bread, stir into pasta, or crumble on salads.
Refrigerate in an airtight container for up to 5 days.
“The moment you stir in the butter and taste that first creamy bite it’s pure alchemy.” – @KitchenAlchemy
Chef’s Notes and Flavor Tips
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