Ingredients
1 gallon (3.8 liters) whole milk (avoid ultra-pasteurized) 🥛
1/4 cup white vinegar, lemon juice, or apple cider vinegar
1 tsp salt (optional, adjust to taste)
Herbs, spices, or garlic (optional, for flavor)
Instructions:
Step 1: Heat the Milk
Pour the milk into a large pot and heat over medium heat until it reaches 185°F (85°C) or starts to steam (do not boil).
Step 2: Add the Acid
Slowly stir in the vinegar or lemon juice. The milk will curdle, separating into curds and whey.
Step 3: Strain the Cheese
Line a colander with cheesecloth and place it over a bowl. Pour the curdled milk into the colander.
Let it drain for 10-15 minutes for soft cheese or 30-60 minutes for firmer cheese.
Sprinkle salt over the curds and mix gently.
Step 4: Shape and Flavor (Optional)
Add herbs, spices, or garlic if desired.
Gather the cheesecloth into a ball and squeeze gently to remove excess whey.
For firmer cheese, press it with a heavy object for 1-2 hours.
Step 5: Serve and Store
Unwrap the cheese and serve fresh or refrigerate in an airtight container for up to 1 week.
Tips for Success
Use whole milk for the best flavor and texture.
Save the whey for smoothies, soups, or baking.
Experiment with flavors like dill, garlic, or chili flakes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (plus draining/pressing time)
Servings: About 1 lb of cheese