Homemade Soft Cheese with Herbs

Homemade Soft Cheese with Herbs

Ingredients:

• 4 cups (1 liter) whole milk
• 2 tablespoons unsalted butter (optional, for richness)
• 2–3 tablespoons white vinegar or lemon juice
• 1 teaspoon salt (adjust to taste)
• Optional: 1–2 teaspoons dried herbs (like thyme, oregano, or basil), or fresh chopped herbs for flavor

Instructions:

1. Heat the Milk:
   • Pour the milk into a large, heavy-bottomed pot and add butter if using.
   • Heat over medium heat, stirring occasionally, until the milk comes to a gentle boil.
2. Curdle the Milk:
   • Reduce the heat to low and slowly add vinegar or lemon juice, 1 tablespoon at a time, while stirring gently.
   • You will see the milk separate into curds (solids) and whey (liquid). If it doesn’t separate completely, add a bit more vinegar or lemon juice.
3. Strain the Curds:
   • Line a colander or strainer with a clean cheesecloth or a thin kitchen towel.
   • Pour the curdled milk into the strainer to separate the curds from the whey.
   • Let it drain for about 10 minutes.
4. Add Flavor:
   • Transfer the curds to a bowl and mix in salt and herbs (if using). This step is optional, but it enhances the flavor.
5. Shape the Cheese:
   • Place the curds back into the cheesecloth and form into a square or round shape.
   • Press the cheese gently to remove any remaining whey. You can place a heavy object (like a plate with a weight on top) on it for about 1–2 hours for firmer cheese.
6. Cut and Store:
   • Once set, remove the cheese from the cloth and cut it into cubes or desired shapes.
   • Store in an airtight container in the refrigerator for up to 5 days.