Homemade cheese isn’t just a cost-saving trick — it’s a flavor explosion.
What makes this vinegar cheese recipe special:
Only 4 ingredients: Milk, vinegar, salt, and butter
No special tools: Just a pot, spoon, and cheesecloth
Ready in 2 hours: Minimal effort, maximum reward
High protein, low waste: Leftover whey can be reused
Beginner-friendly: Virtually foolproof and deeply satisfying
Serve it warm on toast, stir into pasta, or crumble over salads. If you’ve never tasted cheese fresh from the cloth, prepare for your new obsession.
Step-by-Step Guide to Homemade Vinegar Cheese
Step-by-Step Guide to Homemade Vinegar Cheese
Ingredients:
1.5 liters whole milk (6 1/3 cups)
2 tablespoons apple cider vinegar (30 ml)
Salt, to taste
50 grams melted butter (1/4 cup)
Instructions:
Heat the Milk
Warm the milk in a large pot over medium heat. Stir occasionally. Bring just to a simmer—do not boil.
Add the Vinegar
Remove the pot from heat. Slowly stir in the vinegar. Let sit undisturbed for 5 minutes as curds form.
Strain the Curds
Line a colander with cheesecloth placed over a bowl. Gently pour the curds and whey into the colander.
Hang and Drain
Tie the corners of the cheesecloth and hang it over a bowl or sink. Drain for 1–2 hours depending on your desired texture.
Season and Enrich
Transfer the drained curds to a bowl. Add salt and melted butter. Mix gently until smooth and creamy.
Serve or Store
Enjoy immediately or refrigerate in an airtight container for up to 5 days.
“The moment you stir in the butter and taste that first creamy bite — it’s pure alchemy.” – @KitchenAlchemy
Chef’s Notes and Flavor Tips
Milk matters: Use whole milk for best results. Avoid UHT milk.
Gentle handling: Don’t overstir to keep curds intact.
Texture tweaks: Shorter draining means creamier cheese; longer draining yields firmer cheese.
Flavor variations: Add garlic, chili flakes, or herbs like rosemary and dill for a unique twist.
