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Serve fresh with crusty bread, sliced tomatoes, or herbs.
Store in an airtight container in the fridge for up to 4 days.
For a firmer cheese, press and chill for a few extra hours.
Variations:
Add fresh herbs (like chives or dill) after straining for a flavored version.
Use lemon juice for a subtle citrus note.
Blend in garlic powder or cracked pepper for a savory twist.
FAQ:
Q: Can I use non-dairy milk?
A: This recipe works best with whole dairy milk. Plant-based milks do not curdle in the same way.
Q: Why didn’t my milk separate?
A: Make sure the milk is heated enough before adding the vinegar or lemon juice. Also, use fresh milk for best results.
Q: What can I do with the leftover whey?
A: Use it in soups, smoothies, or even baking—it's rich in protein and nutrients.
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