Homemade Cheese Recipe

Ingredients:

• 2 liters (8 cups) whole milk (preferably raw or unpasteurized)
• 1/4 cup white vinegar or lemon juice
• 1 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (optional for creamier texture)

Instructions:

1. Heat the Milk:
   • Pour the milk into a large saucepan or pot and heat it over medium heat.
   • Stir occasionally to prevent the milk from sticking to the bottom.
   • Heat until it reaches a gentle simmer (around 80°C or 176°F).
2. Curdle the Milk:
   • Gradually add the vinegar or lemon juice while stirring the milk.
   • You will notice the milk curdling, separating into curds (solids) and whey (liquid). If it doesn’t curdle, add a bit more vinegar or lemon juice.
3. Strain the Curds:
   • Remove the pot from heat and let it sit for about 5–10 minutes.
   • Place a cheesecloth or clean muslin cloth over a colander and pour the curdled milk into it, allowing the whey to drain.
   • Gather the edges of the cloth and gently squeeze out excess liquid.
4. Season and Shape:
   • Transfer the curds to a bowl and mix in the salt and butter if desired for a richer flavor.
   • Press the curds into a mold or a clean container to shape the cheese. Place a heavy object on top to compress it further.
5. Cool and Set:
   • Refrigerate the cheese for at least 2–4 hours to firm up before slicing.
6. Serve:
   • Unmold the cheese and slice or serve as desired. It pairs well with bread, crackers, or as a topping.

If you’d like more variations or a detailed guide for a specific type of cheese, let me know!