Homemade Cheese Recipe

Ingredients:

• 2 liters (8 cups) whole milk
• 1/4 cup (60 ml) white vinegar or lemon juice
• 2 tablespoons unsalted butter (optional, for creaminess)
• 1 teaspoon salt (adjust to taste)

Instructions:

1. Heat the Milk:
   • Pour the milk into a large saucepan and heat it over medium heat. Stir occasionally to prevent burning. Bring the milk to a gentle simmer, but do not let it boil.
2. Curdle the Milk:
   • Once the milk starts to simmer, add the vinegar or lemon juice slowly while stirring. You’ll notice the milk beginning to separate into curds (solid) and whey (liquid). Stir gently for 1–2 minutes.
3. Drain the Whey:
   • Line a colander with a cheesecloth or clean kitchen towel. Pour the curdled milk mixture into the colander, allowing the whey to drain. Let it sit for 5–10 minutes.
4. Shape the Cheese:
   • Transfer the curds to a bowl and mix in the salt and butter (if desired). Knead the mixture to your preferred texture. For a firmer cheese, press the curds into a mold or bowl and let it sit under a weight for 1–2 hours.
5. Cool and Serve:
   • Refrigerate the cheese for at least 1 hour to firm up before slicing or serving.

Notes:

• You can enhance the flavor by adding herbs, garlic, or spices.
• For a smoother consistency, blend the curds with more butter or cream.
• This cheese can be stored in the fridge for up to 5 days.

Let me know if you’d like more variations or details!