Stuffed Peppers: Mix the cheese with herbs and breadcrumbs and use it as a stuffing.
Pizza Topper: Add dollops of cheese after baking for a creamy contrast to the crispy crust.
Pasta Filling: Combine with spinach and stuff into cannelloni or lasagna layers.
Pastry filling: Use in savory puff pastries or spanakopita style turnovers.
Breakfast toast: Spread on sourdough and top with eggs or avocado.

Want more ways to enjoy cheese in carbs? Don’t miss our fluffy milk bread recipe or the divine cheese filled doughnuts.

“If it’s edible and warm, this cheese belongs on it. That’s my cooking mantra.” – @CheeseEverywhere

Pair With These Recipes for a Full Meal Experience
As a breakfast board: Serve this cheese with fluffy vanilla cupcakes, fruit, nuts, and tea.
As a lunch add on: Spread it on homemade naan bread or sandwich it between slices of buttery dinner rolls.
As a dinner upgrade: Add crumbles on top of our layered meat and potato bake or melted into vegetable soup.

This kind of versatility is what makes this recipe so special. You’re not just making cheese you’re making a foundation for endless meals.

“One pot of milk, one dash of vinegar, and suddenly your week’s meals just got an upgrade.” – @WhiskWizard

Calories and Nutrition Per Serving
Calories: 200
Fat: 16g
Protein: 9g
Carbohydrates: 3g
Sodium: Varies (based on added salt)
Calcium: 15% DV
FAQs About Homemade Vinegar Cheese
Can I use lemon juice instead of vinegar?

Yes! Lemon juice works well and adds a fresh, citrusy note.

What kind of vinegar is best?

Apple cider vinegar is ideal for a mild, slightly sweet flavor. You can also try white vinegar or even wine vinegar for variety.

How do I make it creamier?

Use cream instead of milk, or mix in more melted butter after draining.

Is it similar to paneer?

Yes it’s similar in technique, but softer and creamier due to the butter.

Can I make this with plant based milk?

No, plant based milks do not curdle the same way unless heavily fortified and stabilized.