Homemade Cheese Made Simple with Vinegar and Milk

Pour the milk into a large pot and heat gently over medium heat until it’s warm but not boiling (around 80°C or 175°F). Stir occasionally to prevent scorching.

Remove the pot from heat and slowly add the apple cider vinegar while stirring gently. You’ll see the milk start to curdle and separate into curds and whey.

Let the mixture sit undisturbed for about 10 minutes to allow full curdling.

Line a colander with a clean cheesecloth or fine mesh cloth and pour the curdled milk through it to drain the whey.

Gather the edges of the cloth and gently squeeze out excess liquid. Leave the curds to drain for 15-20 minutes or until your desired firmness is achieved.

Transfer the drained curds to a bowl. Add salt, melted butter, and Provencal herbs. Mix well to combine evenly.

Shape the cheese into a round or press it into a mold if desired. Refrigerate for at least an hour before serving to allow flavors to meld.

Serving and storage tips: