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
CONTINUE READING NEXT PAGE
Homemade Beef & Cheese Empanadas
The Timeless Charm of the Old Washboard
How To Make Hawaiian Style Teriyaki Chicken
Why Do Maple Syrup Bottles Have Tiny Handles? The Sweet Secret Behind the Design
Pour it into the washing machine, your laundry will be cleaner and your wallet fuller
The Four Leaves That Eliminate Diabetes, Fatty Liver, Poor Circulation, and High Blood Pressure Without Pills
These Spinach and Feta Rolls are a real treat!
Has anyone tried this before?
Schließen Sie diese 9 Artikel niemals an eine Steckdosenleiste an!
