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Pour the 4 cups of whole milk into a large pot. Heat it over medium heat, stirring constantly, until it begins to boil. Be careful to avoid scorching the milk.
Once it reaches a boil, remove the pot from the heat and immediately add 2 tablespoons of apple cider vinegar. Stir gently for about 2 minutes as the milk starts to curdle.
Let the curds sit for 5 minutes to fully separate from the whey.
Pour the curds into a stainless steel mesh sieve to drain the liquid (whey). Gently press down on the curds to remove excess whey.
Transfer the curds to a large bowl and discard or save the whey for other uses (like in homemade bread).
Add the 2 tablespoons of melted butter, salt, garlic powder, and any chopped herbs you’d like to use. Mix everything together for about 5 minutes using an electric mixer.
Taste and adjust the seasoning if needed.
Scoop the cheese mixture into a mold of your choice. I used a 6-inch round cake pan lined with plastic wrap for easy removal.
Pack the cheese mixture firmly into the mold using the back of a spoon. Cover it with a piece of cheesecloth and place something heavy on top (I used a flat ceramic bowl with pie weights).
Refrigerate the cheese for about 45 minutes.
Once chilled, remove the cheese from the mold. It’s now ready to enjoy! You can use it as a spread at room temperature or leave it firmer for crumbling, like on pizza or salads.
Serving and Storage Tips:
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