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Pour the milk into a large pot and heat it over medium heat, stirring occasionally to prevent burning. Heat until it reaches 85°C (185°F).
Add Vinegar:
Once the milk is heated, stir in the apple cider vinegar. This will cause the milk to curdle and separate into curds and whey.
Let It Sit:
Allow the milk to sit for about 10-15 minutes to allow the curds to fully form.
Strain the Curds:
Place a fine mesh strainer or colander lined with cheesecloth over a bowl. Pour the curds and whey into the strainer and allow the liquid (whey) to drain. Keep the whey for other uses.
Mix the Cheese:
Transfer the curds to a bowl, add melted butter, Provencal herbs, and salt to taste. Stir until the cheese is smooth and creamy.
Serve or Store:
Your homemade cheese is now ready! You can enjoy it immediately or store it in the refrigerator for up to a few days.
Serving and Storage Tips:
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