Introduction:
Making cheese at home is easier than you might think! With just a few ingredients and no fancy equipment, you can enjoy fresh, creamy cheese that’s perfect for spreading, crumbling, or slicing. It’s pure, preservative-free, and incredibly rewarding.
Ingredients:
- 1 liter (4 cups) whole milk
- 2 tbsp white vinegar or lemon juice
- 1/2 tsp salt (optional)
- Cheesecloth or a clean thin kitchen towel
Instructions:
- Heat Milk: In a saucepan, gently heat the milk over medium heat until it just begins to boil, stirring occasionally to prevent scorching.
- Add Acid: Once it reaches a light boil, turn off the heat. Slowly stir in vinegar or lemon juice. The milk will curdle—curds (solid) will separate from whey (liquid).
- Let Sit: Let the mixture sit undisturbed for 5–10 minutes to allow full separation.
- Strain: Line a colander with cheesecloth and place it over a bowl. Pour in the curdled milk to strain out the whey.
- Season & Drain: Sprinkle salt over the curds if desired. Gather the cloth and squeeze out excess liquid. Let it hang or sit in the colander for 15–30 minutes, depending on how soft or firm you want your cheese.
- Serve or Store: Your cheese is ready! Use immediately, or refrigerate in an airtight container for up to 4 days.
Enjoy !
