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Pour the milk into a large pot and heat it on medium-low heat. Stir occasionally to prevent the milk from scorching. Heat it until it starts to steam, but do not let it boil.
Add the Vinegar:
Once the milk is steaming, add the apple cider vinegar. Stir gently, and you will begin to see the milk curdle as the curds separate from the whey. Let it sit for about 5 minutes to allow the curds to form fully.
Strain the Curds:
Place a fine-mesh strainer or cheesecloth over a bowl and carefully pour the curds and whey into the strainer to separate them. You can save the whey for other uses, such as adding to smoothies or baking.
Season the Curds:
Once the curds are strained, return them to the pot or a bowl. Add salt to taste and mix it in gently.
Add Butter:
Pour the melted butter into the curds and stir to incorporate. This step will give the cheese a rich, creamy texture and enhance its flavor.
Let it Set:
You can enjoy the cheese immediately, or you can let it sit in the fridge for about 30 minutes to firm up. The cheese will be soft and spreadable, perfect for spreading on bread, crackers, or using in cooking!
Serving and Storage Tips:
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