How to Make Cheese at Home with Vinegar

Ingredients You :

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

Make sure to use fresh, full fat milk. Skim or ultra pasteurized milk doesn’t curdle as cleanly, and the texture will suffer. I’ve learned this the hard way use the real stuff, and you’ll thank yourself later.

Step by Step to Make Homemade Cheese

1: Heat the Milk :

• Pour the milk into a large, heavy bottomed pot and place it over medium heat.
• Stir occasionally to prevent any scorching on the bottomit up to a gentle simmer not boiling just when you start to see small bubbles form aroun

2: Add Vinegr to Curdle :

• • Once the milk is hot and steamy, pour in the apple cider vinegar slowly while stirring gently.

• You’ll see it almost immediately: soft white curds separating from the yellowish whey.
• Stop stirring and let the mixture sit for about 5 minutes to fully develop the curds.

3: Strain the Curds

• Line a colander with cheesecloth or a clean dish towel and set it over a bowl.
• Carefully pour the curdled milk into the lined colander to strain out the whey.
• Let it sit and drain for 10-15 minutes until it firms up a bit.

4: Mix in Flavor

• Gather the cheesecloth and squeeze out any remaining whey.
• Transfer the curds to a mixing bowl and add a generous pinch of salt.
• Stir in the melted butter to add creaminess this transforms the texture.
• Finish with a sprinkle of Provencal herbs, stirring gently to distribute evenly.

5: Shape and Chill

• You can form the cheese into a ball or press it into a mold for a more structured look.
• Cover and refrigerate for at least 1 hour if you prefer a firmer texture.

The texture is rich and spreadable, like a cross between ricotta and cream cheese but better because you made it yourself.” – @ButterAndCurds

Flavor Variations I’ve Tried and Loved

This recipe is a blank slate. Once you nail the technique, the flavor options open up. These are a few of my personal go to variations that have wowed guests and me, every time I open the fridge.

• Chili garlic: Add 1/2 tsp chili flakes and a minced garlic clove for a spicy kick.
• Lemon herb: Replace vinegar with lemon juice and add chopped fresh dill or thyme.
• Black pepper and chive: Stir in cracked black pepper and finely chopped fresh chives for a savory finish.
• Smoked paprika: Just 1/4 tsp gives the cheese a deep, smoky flavor amazing on toast.
• Honey walnut: Mix in crushed walnuts and a drizzle of honey for a sweet savory twist.

These variations are a lot like what I do with savory crepes or cheesy breads keep the base solid, then let creativity take over.