Heat the Milk: Pour 1.5 liters of milk into a large pot and heat over medium heat. Add a pinch of salt to taste.
Add Apple Cider Vinegar: Once the milk is warm (but not boiling), add 2 tablespoons of apple cider vinegar. Stir gently and watch as the milk curdles and forms cheese curds.
Separate Curds from Whey: Remove the pot from the heat and let it sit for a few minutes. Use a fine sieve or cheesecloth to separate the curds from the whey. Set the whey aside for later use.
Mix in Butter and Herbs: Transfer the curds to a bowl and mix in 50 grams of melted butter and 1 tablespoon of Provencal herbs. Combine well.
Chill the Cheese: Place the cheese in a cheese mold or a lined container. Refrigerate for 12 hours to allow the flavors to meld and the cheese to firm up.
Serve: After chilling, your delicious homemade cheese is ready to enjoy!
Serving Suggestions:
Serve on toast with fresh herbs or honey.
Pair with fresh fruit, nuts, and crackers for a cheese board.
Use as a topping for salads or baked dishes.
Cooking Tips:
Use whole milk for a richer taste and creamier texture.
Make sure not to overheat the milk; it should be warm but not boiling.
You can use the leftover whey to make pancakes or add it to smoothies.
Nutritional Benefits:
Rich in Protein: Cheese is a good source of high-quality protein.
Calcium-Rich: Helps in maintaining healthy bones and teeth.
No Preservatives: A healthy, homemade alternative to store-bought cheese.
Dietary Information:
Vegetarian-Friendly (contains dairy)
Gluten-Free
Low Carb
Nutritional Facts (Per 50g Serving):
Calories: 110
Protein: 5g
Carbohydrates: 1g
Fat: 9g
Calcium: 15% of the daily value
Storage Tips:
Store the cheese in an airtight container in the refrigerator for up to 7 days.
You can freeze the cheese for up to 3 months, but the texture may change slightly.
Why You’ll Love This Recipe:
Easy to Make: Requires just a few simple ingredients and minimal effort.
Versatile: Great for use in a variety of dishes, from appetizers to mains.
Healthy Alternative: Free from additives and preservatives.
Customizable: Add your favorite herbs and spices for a personalized touch.
Conclusion:
This homemade cheese recipe is a wonderful addition to any kitchen. It’s easy to make, versatile, and healthy, offering a great alternative to store-bought varieties. Whether you enjoy it plain, seasoned, or as part of a dish, this cheese will surely become a favorite. Try this recipe today and enjoy the fresh taste of homemade cheese!
Frequently Asked Questions:
Can I use low-fat milk to make this cheese?
Yes, you can, but the cheese may be less creamy. Whole milk is recommended for the best texture and flavor.
What can I use instead of apple cider vinegar?
You can use white vinegar or lemon juice as a substitute for apple cider vinegar.
Can I add other herbs or spices?
Absolutely! Feel free to experiment with your favorite herbs and spices.
How can I make the cheese firmer?
Let it drain longer in the cheesecloth or add a bit more vinegar to help firm it up.
What can I do with the leftover whey?
Use it in smoothies, soups, or bread-making, or even as a base for pancake batter.
Is this cheese safe for kids?
Yes, this cheese is safe for children, but be mindful of any dairy allergies.
Can I make this cheese vegan?
This particular recipe uses dairy milk, but you can try a similar method using plant-based milk, like soy milk.
Can I add flavors like garlic or pepper?
Yes, adding minced garlic, crushed pepper, or even a bit of chili can enhance the flavor.
Can I make this cheese without salt?
Yes, you can omit the salt for a low-sodium version.
What if my milk doesn’t curdle?
Make sure your milk is warm enough but not boiling. If needed, add a bit more vinegar or lemon juice.
