Homemade Cheese Recipe

Homemade Cheese Recipe

---

Ingredients:

• 1.5 liters (6 1/3 cups) milk
• Salt, to taste
• 2 tablespoons (30 ml) apple cider vinegar
• 50 grams (1/4 cup) melted butter
• 1 tablespoon (15 ml) Provencal herbs

---

Instructions:

1. Heat the Milk:
   • Pour the milk into a large pot and heat over medium heat, stirring occasionally to prevent scorching.
   • When it starts to simmer (do not boil), add a pinch of salt and stir.
2. Curdle the Milk:
   • Remove the pot from the heat and slowly stir in the apple cider vinegar.
   • Let the mixture sit for 5-10 minutes until the milk separates into curds (solid) and whey (liquid).
3. Strain the Curds:
   • Line a colander with a clean cheesecloth or a fine mesh strainer.
   • Pour the curdled milk into the colander, allowing the whey to drain. Gather the cheesecloth and gently squeeze to remove excess liquid.
4. Mix and Flavor:
   • Transfer the curds to a mixing bowl. Add melted butter and Provencal herbs for flavor.
   • Mix well, adjusting salt to taste.
5. Set the Cheese:
   • Place the cheese in a mold or wrap it tightly in the cheesecloth, pressing it to form a firm block.
   • Refrigerate for 2-3 hours to set.
6. Serve:
   • Once firm, remove the cheese from the mold, slice, and serve.

---

Variations:

1. Spicy Cheese:
   • Mix in chili flakes or minced jalapeños for a spicy twist.
2. Garlic and Herb Cheese:
   • Add minced garlic and fresh herbs like dill or parsley instead of Provencal herbs.
3. Nutty Cheese:
   • Incorporate finely chopped nuts, such as walnuts or almonds, for added texture.
4. Sweetened Cheese:
   • Omit the herbs and mix in a touch of honey or maple syrup for a dessert-style cheese.
5. Rich and Creamy:
   • Replace part of the milk with cream for a creamier texture.

---

Tips for Perfect Homemade Cheese:

• Milk Choice: Use whole milk for the creamiest cheese. Avoid ultra-pasteurized milk, as it may not curdle well.
• Vinegar Alternative: Lemon juice can replace apple cider vinegar for a milder flavor.
• Adjust Texture: For softer cheese, retain a bit more whey. For firmer cheese, press out more liquid.
• Storage: Keep the cheese in an airtight container in the refrigerator for up to 5 days.
• Whey Usage: Don’t discard the whey! Use it in baking, smoothies, or soups for added nutrition.

This recipe is simple, adaptable, and results in delicious homemade cheese perfect for various dishes or snacks!