Description
This Vinegar and Milk Homemade Cheese is an easy and budget-friendly way to make fresh, creamy cheese in just a few simple steps. With only two ingredients—milk and vinegar—you can create a delicious, soft cheese that can be enjoyed on toast, in salads, or as a spread. Perfect for beginners, this quick recipe requires no special equipment, making it a must-try for any home cook!
Ingredients
Scale
- 4 cups whole milk 🥛
- 2 tablespoons white vinegar 🍶
Instructions
- Heat the milk in a saucepan over medium heat, stirring occasionally to prevent scorching.
- Once the milk reaches a gentle simmer (small bubbles appear at the edges), remove it from the heat.
- Add the vinegar and stir gently. The milk will begin to curdle and separate into curds and whey.
- Let the mixture sit for 5 minutes to allow the curds to fully form.
- Line a colander with cheesecloth or a clean kitchen towel and place it over a bowl.
- Pour the curds and whey into the colander, allowing the whey to drain away.
- Gather the corners of the cheesecloth and gently squeeze out excess whey.
- Transfer the cheese to a bowl and season with salt or herbs if desired.
- Enjoy fresh or refrigerate for later use
Notes
- Use whole milk for a creamier texture; avoid ultra-pasteurized milk as it may not curdle well.
- To make a firmer cheese, let it drain for an additional 10-15 minutes.
- Save the whey to use in soups, smoothies, or baking.
- This cheese can be stored in an airtight container in the refrigerator for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 15 minutes