Description
Why buy cheese when you can make it at home with just milk and vinegar? This incredibly easy recipe creates a soft, creamy cheese that’s full of fresh flavor. Melted butter adds richness, while Provencal herbs bring a savory, aromatic touch. Perfect for spreading on bread, crumbling over salads, or enjoying by the spoonful.
Ingredients
Scale
- 1.5 liters (6 1/3 cups) milk
- Salt, to taste
- 2 tablespoons (30 ml) apple cider vinegar
- 50 grams (1/4 cup) melted butter
- 1 tablespoon (15 ml) Provencal herbs
Instructions
- Heat the milk in a saucepan over medium heat until it is hot but not boiling.
- Stir in the apple cider vinegar and let it sit for 5–10 minutes. The milk will curdle and separate into curds and whey.
- Pour the mixture through a cheesecloth-lined colander to strain the whey, leaving the curds behind.
- Transfer the curds to a bowl. Add melted butter, salt, and Provencal herbs. Mix until well combined.
- Press into a mold or container if desired, and refrigerate for at least 1 hour before serving.
- Serve fresh and enjoy within 5 days.
Notes
- Use whole milk for best results; avoid ultra-pasteurized milk.
- You can substitute lemon juice for vinegar if preferred.
- Add garlic, chives, or chili flakes for variation.
- Store in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: European