ADVERTISEMENT
Pour the milk into a large saucepan and heat it over medium heat until it reaches just under a boil (about 190°F or 88°C). Stir occasionally to prevent the milk from burning.
Add Vinegar:
Once the milk is heated, remove it from the heat. Add the apple cider vinegar and stir gently. The milk will begin to curdle and separate into curds and whey. Let it sit for about 10 minutes.
Drain the Curds:
Line a colander with a clean kitchen towel or cheesecloth and place it over a bowl. Pour the curdled milk into the colander, allowing the whey to drain off. You should be left with soft curds.
Mix in Butter and Herbs:
Transfer the curds into a bowl. Add the melted butter, Provencal herbs, and salt to taste. Mix everything together until smooth.
Shape the Cheese:
Once mixed, you can shape the cheese into a small block or form it into a round shape, depending on your preference.
Refrigerate:
For a firmer texture, refrigerate the cheese for a few hours before using. It will set better and be easier to slice.
Serving and Storage Tips:
ADVERTISEMENT
