Ingredients
- 1.5 liters (6⅓ cups) whole milk
- 2 tbsp apple cider vinegar (or white vinegar / lemon juice)
- Salt, to taste
- 50 g (¼ cup) melted butter (optional, for richer flavor)
Instructions
- Heat the milk
- Pour milk into a pot and heat on medium.
- Stir occasionally to prevent sticking.
- Heat until hot but not boiling (about 85–90°C / 185–195°F).
- Add vinegar
- Turn off heat.
- Slowly stir in the vinegar.
- Milk will curdle immediately—you’ll see curds and yellow whey.
- Rest
- Cover and let sit for 5–10 minutes.
- Strain
- Line a colander with cheesecloth or a clean kitchen towel.
- Pour mixture in and let whey drain.
- Rinse curds lightly with warm water to reduce vinegar taste.
- Season & enrich
- Transfer curds to a bowl.
- Add salt to taste.
- Mix in melted butter for a smoother, creamier cheese (optional).
- Shape
- Press cheese into a bowl, mold, or wrap tightly in cloth.
- Place a light weight on top.
- Refrigerate 1–2 hours to firm up.
Result
✔ Mild, creamy fresh cheese
✔ Sliceable when chilled
✔ Great for sandwiches, salads, or frying