3. Let It Rest:
Cover the pot and let it sit for 5-10 minutes to allow the curds to fully form.
4. Strain the Curds:
Place a strainer lined with cheesecloth or a clean kitchen towel over a bowl.
Pour the curdled milk mixture into the strainer, letting the whey drain out. (You can save the whey for soups, baking, or smoothies—it’s nutritious!)
Rinse the curds gently under cold water to remove any vinegar taste.
5. Shape and Press the Cheese:
Gather the edges of the cheesecloth and twist them to squeeze out as much liquid as possible.
If you prefer a firmer cheese, place the wrapped curds on a plate, cover them with another plate, and weigh it down with something heavy (like a can or a pot). Let it press for 15-30 minutes.
6. Season and Serve:
Open the cheesecloth and transfer your homemade cheese to a plate.
Sprinkle with salt if desired, or mix in herbs, spices, or garlic for extra flavor.
Tips:
Milk Choice: Use fresh whole milk for the best results. Avoid ultra-pasteurized milk as it might not curdle properly.
Storage: Store the cheese in an airtight container in the refrigerator for up to 3-4 days.
Texture Variations: For softer cheese, don’t press it as much. For firmer cheese, press longer and refrigerate it before slicing.
This Homemade Cheese is perfect for spreading on bread, adding to salads, or using in recipes. Enjoy the satisfaction of making your own cheese with just two simple ingredients!