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RECIPES

Homemade Soft Cheese with Herbs

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Homemade Soft Cheese with Herbs

 

 

Ingredients:

  • 4 cups (1 liter) whole milk
  • 2 tablespoons unsalted butter (optional, for richness)
  • 2–3 tablespoons white vinegar or lemon juice
  • 1 teaspoon salt (adjust to taste)
  • Optional: 1–2 teaspoons dried herbs (like thyme, oregano, or basil), or fresh chopped herbs for flavor

Instructions:

  1. Heat the Milk:
    • Pour the milk into a large, heavy-bottomed pot and add butter if using.
    • Heat over medium heat, stirring occasionally, until the milk comes to a gentle boil.
  2. Curdle the Milk:
    • Reduce the heat to low and slowly add vinegar or lemon juice, 1 tablespoon at a time, while stirring gently.
    • You will see the milk separate into curds (solids) and whey (liquid). If it doesn’t separate completely, add a bit more vinegar or lemon juice.
  3. Strain the Curds:
    • Line a colander or strainer with a clean cheesecloth or a thin kitchen towel.
    • Pour the curdled milk into the strainer to separate the curds from the whey.
    • Let it drain for about 10 minutes.
  4. Add Flavor:
    • Transfer the curds to a bowl and mix in salt and herbs (if using). This step is optional, but it enhances the flavor.
  5. Shape the Cheese:
    • Place the curds back into the cheesecloth and form into a square or round shape.
    • Press the cheese gently to remove any remaining whey. You can place a heavy object (like a plate with a weight on top) on it for about 1–2 hours for firmer cheese.
  6. Cut and Store:
    • Once set, remove the cheese from the cloth and cut it into cubes or desired shapes.
    • Store in an airtight container in the refrigerator for up to 5 days.

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