Did you know you can easily make fresh cheese at home using just two ingredients? With milk and vinegar, you can whip up a delicious, soft cheese that’s perfect for a variety of dishes. Here’s a step-by-step guide to this surprisingly simple and budget-friendly method.
Ingredients
1 liter of whole milk
2-3 tablespoons of white vinegar or apple cider vinegar
Instructions
Heat the Milk
Pour 1 liter of milk into a large saucepan.
Heat the milk over medium heat, stirring occasionally to avoid burning, until it reaches a gentle boil.
Add the Vinegar
Once the milk begins to boil, reduce the heat to low and slowly add 2-3 tablespoons of vinegar while stirring.
Watch the magic happen: The milk will immediately start to curdle as the acid from the vinegar separates the curds (solid part) from the whey (liquid part).
Strain the Curds
Line a colander with cheesecloth or a clean kitchen towel and place it over a bowl to catch the whey.
Carefully pour the curdled milk into the strainer, allowing the liquid to drain away from the curds.
Allow the curds to sit for 5-10 minutes. For firmer cheese, press the curds gently to remove more whey.
Rinse and Season (Optional)
