Description

This homemade cheese recipe offers a simple and delicious way to make fresh cheese using just a few ingredients like milk, apple cider vinegar, and Provencal herbs. The method involves gently heating milk, curdling it with vinegar, straining the curds, and seasoning with melted butter and herbs. Perfect for serving on crackers, bread, or incorporating into various dishes, this fresh cheese is creamy, flavorful, and easy to prepare.

Ingredients

Scale

Primary Ingredients

1.5 liters of milk (6 1/3 cups)
2 tablespoons apple cider vinegar (30 ml)
50 grams melted butter (1/4 cup)
1 tablespoon Provencal herbs (15 ml)
Salt, to taste

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Instructions

Heat the Milk: Pour 1.5 liters of milk into a large saucepan and heat over medium heat, stirring occasionally until the milk is just about to boil. Watch for small bubbles forming around the edges, but do not let the milk boil over.
Curdle the Milk: Stir in 2 tablespoons of apple cider vinegar gently to combine. The milk will start to curdle, separating into curds and whey.
Rest the Mixture: Remove the pan from heat and let it sit for 10 to 15 minutes to allow the curds to fully form.
Strain the Curds: Using a fine-mesh strainer or cheesecloth, strain the curds from the whey. You may save the whey for other recipes or discard it.
Mix Butter and Herbs: Transfer the curds to a bowl and add melted butter and Provencal herbs. Stir well to evenly distribute the butter and herbs throughout the curds.
Season with Salt: Add salt to taste, mixing thoroughly to ensure balanced seasoning.
Mold the Cheese: Place the curd mixture into a mold or small dish and smooth the top for an even shape.
Chill and Set: Refrigerate the cheese for at least 1 hour to allow it to firm up before serving.
Serve: Once chilled and firm, serve the homemade cheese with crackers, bread, or use it as an ingredient in your favorite recipes.

Notes

You can save the leftover whey to use in smoothies, soups, or baking as it contains nutrients and protein.
Adjust the amount of herbs and salt to your preference for different flavor profiles.
Use fresh, high-quality milk for the best taste and texture.
Refrigerate the cheese properly and consume within 3-5 days for optimal freshness.
If you prefer a firmer cheese, press the curds with a weight before refrigerating.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Cheese Making
Method: Stovetop
Cuisine: French