Description
This homemade cheese recipe is a simple and delicious way to create fresh cheese using basic ingredients like milk, apple cider vinegar, and butter. The process involves gently heating milk, curdling it with vinegar, straining the curds, and mixing in flavorful herbs and butter to achieve a creamy, flavorful cheese perfect for spreading or serving with crackers.
Ingredients
Scale
Cheese Base
- 1.5 liters of milk (6 1/3 cups)
- 2 tablespoons apple cider vinegar (30 ml)
- Salt, to taste
Add-ins
- 50 grams melted butter (1/4 cup)
- 1 tablespoon Provencal herbs (15 ml)
Instructions
- Heat the Milk: Pour 1.5 liters of milk into a large saucepan and heat over medium heat, stirring occasionally, until the milk is just about to boil. Watch for small bubbles forming around the edges but avoid letting it boil over.
- Add Vinegar: Stir in 2 tablespoons of apple cider vinegar gently. This will cause the milk to curdle, separating into curds and whey.
- Let the Milk Sit: Remove the pan from heat and allow the mixture to sit undisturbed for 10 to 15 minutes so the curds can fully form.
- Strain the Curds: Using a fine-mesh strainer or cheesecloth, strain the curds from the whey. Save the whey for other recipes or discard it.
- Mix in Butter and Herbs: Transfer the curds to a bowl and add melted butter along with Provencal herbs. Stir everything together thoroughly to combine flavors evenly.
- Season with Salt: Add salt to taste, mixing well to distribute the seasoning throughout the cheese.
- Chill the Cheese: Place the cheese mixture into a mold or small dish, smooth the surface, and refrigerate for at least one hour to firm up.
- Serve and Enjoy: Once chilled and set, serve the cheese on crackers, bread, or incorporate it into your favorite dishes for a fresh, homemade touch.
Notes
- Do not let the milk boil to prevent burning and ensure proper curdling.
- The whey separated during straining can be used in smoothies or as a cooking liquid for added nutrition.
- Adjust the amount of vinegar slightly if curds are not forming well due to milk freshness.
- Provencal herbs can be substituted with any preferred dried herbs such as thyme, rosemary, or oregano.
- The cheese is best consumed within 3-5 days when stored properly in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Cheese Making
- Method: Stovetop
- Cuisine: French
