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Enjoy this homemade cheese on crackers, in sandwiches, or melted on dishes like pasta or pizza.
Store the cheese in an airtight container in the fridge for up to 3-4 days. If you like, you can wrap it in parchment paper for a more authentic feel.
Variations:
Experiment with different herbs, such as thyme, rosemary, or basil, to create unique flavors.
For a creamier texture, add a little extra melted butter or even some cream.
Use white vinegar instead of apple cider vinegar for a slightly different taste.
FAQ:
Q: Can I use any type of milk?
A: Whole milk works best for a creamy texture, but you can use skim milk if you prefer. Just note that the cheese may be a bit less rich.
Q: Can I make this cheese without vinegar?
A: Vinegar is essential for curdling the milk. You can use lemon juice as an alternative if needed.
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