Description
This homemade cheese recipe is a simple and delicious way to make fresh, creamy cheese using milk, vinegar, and flavorful herbs. Ready in just 30 minutes, it’s perfect for enjoying on crackers, bread, or as an ingredient in your favorite dishes. With just a few basic ingredients and minimal equipment, you can create a delightful cheese that’s rich, smooth, and infused with Provencal herbs.
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 small bubbles form around the edges and the milk is just about to boil. Do not let it boil over.
- Add Vinegar: Stir in 2 tablespoons of apple cider vinegar gently to combine. The milk will begin to curdle and separate into curds and whey.
- Let the Milk Sit: Remove the pan from heat and let it sit undisturbed for 10 to 15 minutes to allow the curds to fully form.
- Strain the Curds: Use a fine-mesh strainer or cheesecloth to separate the curds from the whey. Save the whey for other uses or discard it as desired.
- Mix in Butter and Herbs: Transfer the curds to a bowl and add melted butter along with Provencal herbs. Stir thoroughly to evenly distribute the butter and herbs throughout the curds.
- Season with Salt: Add salt to taste and mix well, adjusting the seasoning to your preference.
- Chill the Cheese: Place the curd mixture into a mold or small dish and smooth the surface. Refrigerate for at least 1 hour to allow the cheese to firm up.
- Serve and Enjoy: Once chilled and firm, the homemade cheese is ready to eat. Serve it on crackers, bread, or use it as part of your favorite recipes.
Notes
- Do not let the milk boil to prevent burning and to achieve proper curd formation.
- Use fresh milk for the best flavor and texture.
- The whey can be saved and used in smoothies, baking, or as a nutritional broth.
- Adjust the amount of salt and herbs depending on your taste preferences.
- For firmer cheese, refrigerate longer than 1 hour.
- This cheese is best consumed within 3-4 days of making.
