Ingredients:
- 1.5 liters of milk (6 1/3 cups, whole milk recommended)
- 2 tablespoons apple cider vinegar (or white vinegar)
- Salt, to taste
- Optional: 50 grams melted butter (1/4 cup) and 1 tablespoon Provencal herbs for flavoring
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PREPARATION:
- Prepare the Milk: Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat, stirring occasionally to prevent scorching, until just before boiling (around 190°F or when tiny bubbles form along the edges).
- Curdling the Milk: Remove the pot from the heat and stir in the vinegar. Watch as the milk curdles, separating into curds (solid) and whey (liquid). Let it sit for about 5-10 minutes to ensure full separation.
- Strain the Curds: Line a colander with cheesecloth or a clean kitchen towel. Pour the mixture through it, catching the curds. Press gently to remove excess whey.
- Season and Shape: Mix the curds with salt, melted butter, or herbs, if desired. Shape into a block or leave loose as crumbled cheese.
- Set and Serve: Chill the cheese in the refrigerator for at least an hour before serving. Use it as a spread, in recipes, or enjoy it plain!
This cheese is perfect for quick snacks or as a topping for salads and pastas. Experiment with herbs and spices to make it your own!
Enjoy !
