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Serve this fresh homemade cheese with crusty bread, crackers, or as a spread for sandwiches and salads. Store wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days.
Variations:
Add crushed garlic or chili flakes for a spicy kick.
Mix in chopped sun-dried tomatoes or olives for extra flavor.
Use lemon juice instead of vinegar for a slightly different tang.
FAQ:
Q: Can I use any type of milk?
A: Whole milk works best for creamier cheese, but you can use low-fat milk; just expect a firmer texture.
Q: What if my milk doesn’t curdle properly?
A: Make sure the milk is warm but not boiling before adding vinegar. Using fresh milk also helps.
Q: Can I make this cheese without butter?
A: Yes, butter adds richness but is optional.
Q: How long does homemade cheese last?
A: Keep refrigerated and consume within 5 days for best taste and safety.
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