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Serve your homemade cheese fresh or store it in an airtight container in the refrigerator for up to 3-4 days.
If you'd like a firmer texture, let the cheese drain for a little longer, or press the curds gently in a cheesecloth to remove more moisture.
Variations:
Herb Cheese: Add fresh herbs like rosemary, thyme, or chives to the curds for a flavorful twist.
Spicy Cheese: Mix in some crushed red pepper flakes or finely chopped jalapeños to give the cheese a kick.
FAQ:
Q: Can I use any type of milk for this recipe?
A: Yes, you can use full-fat, skim, or even non-dairy milk like almond milk, though the texture and flavor may vary slightly.
Q: How do I know when the curds are ready?
A: The curds are ready when the milk has completely separated into solid curds and liquid whey. They should appear lumpy and creamy.
Q: Can I make this cheese in advance?
A: Yes! You can prepare it in advance and store it in the refrigerator for a few days. Let it sit at room temperature for a few minutes before serving for a softer texture.
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