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Homemade Cheese with Milk and Vinegar – A Simple and Delicious Recipe

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 cup fresh cheese
Course: Appetizer
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat the milk in a saucepan over medium heat until it is hot but not boiling.
  2. Stir in the apple cider vinegar and let it sit for 5–10 minutes. The milk will curdle and separate into curds and whey.
  3. Pour the mixture through a cheesecloth-lined colander to strain the whey, leaving the curds behind.
  4. Transfer the curds to a bowl. Add melted butter, salt, and Provencal herbs. Mix until well combined.
  5. Press into a mold or container if desired, and refrigerate for at least 1 hour before serving.
  6. 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.