“Homemade Herbed Cheese Cubes”

“Homemade Herbed Cheese Cubes”

Ingredients:

• 1 gallon whole milk
• 1 cup heavy cream (optional, for creamier cheese)
• 1/4 cup white vinegar or lemon juice
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• Herbs of choice (chives, dill, parsley, finely chopped)

Instructions:

Preparing the Base:

1. Heat the Milk: In a large pot, combine the milk and cream (if using). Heat the mixture over medium heat, stirring occasionally to prevent scorching, until it reaches about 185°F (85°C). Do not let it boil.
2. Add Acid: Remove the pot from the heat. Add the vinegar or lemon juice, stirring gently until the mixture curdles. Let it sit for 10 minutes.

Making the Cheese:

1. Drain the Curds: Line a colander with a cheesecloth or a fine mesh cloth. Pour the curdled milk mixture into the colander to separate the curds from the whey. Let it drain for about 1 hour, or until the desired consistency is reached.
2. Mix in Flavorings: Once drained, transfer the curds to a bowl. Mix in salt, melted butter, and finely chopped herbs until evenly distributed.
3. Form the Cheese: Transfer the cheese mixture to a mold or container lined with cheesecloth. Press the cheese to compact it into the shape of the container. Cover and refrigerate for at least 2 hours to set.

Serving:

Unmold the cheese and cut it into cubes or slices as shown in the image. This homemade herbed cheese can be served as a snack, used in salads, spread on crackers, or included in various dishes for added flavor.

Tips:

• Acid Choice: Vinegar results in a firmer cheese, while lemon juice gives a softer texture and a slight citrus note.
• Herbs: You can customize the herbs based on your preference or use dried herbs if fresh aren’t available.
• Storage: Store the cheese in an airtight container in the refrigerator for up to a week.

Enjoy creating and indulging in your very own homemade herbed cheese