Homemade Cheese Recipe 🧀 – No Need to Buy Store-Bought!
Make your own fresh and delicious cheese with just a few simple ingredients! This method uses vinegar to curdle milk, resulting in a rich, creamy, and flavorful homemade cheese.
Ingredients
✔ 1.5 liters (6 1/3 cups) milk
✔ Salt to taste
✔ 2 tbsp apple cider vinegar (30 ml)
✔ 50g melted butter (1/4 cup)
✔ 1 tbsp Provencal herbs (15 ml) – Optional for extra flavor
Instructions
1️⃣ Heat the Milk:
- Pour the milk into a pot and heat it over medium heat until it reaches about 85°C (185°F). Do not let it boil.
2️⃣ Add the Vinegar:
- Stir in the apple cider vinegar and mix gently. You will notice the milk starting to curdle and separate into curds (cheese) and whey (liquid).
3️⃣ Strain the Curds:
- Use a fine mesh strainer or cheesecloth to drain the whey, keeping only the curds. Let it sit for 5-10 minutes to remove excess moisture.
4️⃣ Add Butter & Seasoning:
- Transfer the curds to a bowl and mix in melted butter, salt, and Provencal herbs (if using). Stir well until smooth and creamy.
5️⃣ Shape the Cheese:
- Press the mixture into a mold or small bowl, smoothing the top.
- Let it cool and refrigerate for at least 4-6 hours (or overnight) to firm up.
6️⃣ Enjoy!
- Once set, remove from the mold, slice, and serve your homemade cheese!
Tips & Notes
✅ Use full-fat milk for creamier cheese.
✅ Apple cider vinegar can be substituted with white vinegar or lemon juice.
✅ For firmer cheese, press it with a heavy object while chilling.
✅ Customize the flavor by adding garlic powder, chili flakes, or fresh herbs.
✅ Use leftover whey in soups, smoothies, or baking for added protein!
Nutritional Info (Per 50g Serving, Approximate)
- Calories: ~120 kcal
- Protein: ~6g
- Carbs: ~1g
- Fats: ~10g
Health Benefits
✔ Rich in Calcium & Protein – Great for bone and muscle health.
✔ No Preservatives – 100% natural and homemade.
✔ Low-Carb & Keto-Friendly – Perfect for a healthy diet.
✔ Budget-Friendly – Cheaper than store-bought cheese!
Q&A
❓ Can I store homemade cheese?
✅ Yes! Keep it in an airtight container in the fridge for up to 1 week.
❓ Can I make it vegan?
✅ Yes! Use almond or soy milk and replace butter with coconut oil.
❓ What can I eat this with?
✅ Enjoy it on bread, crackers, salads, or as a spread!
Now you never have to buy cheese again! Would you try making this at home? 🏡🧀😊