Homemade Cheese Recipe
Once the milk has reached the desired temperature, slowly add the lemon juice or vinegar, stirring gently as you pour.
You should start to see curds forming as the milk separates into curds and whey. If curds aren’t forming, add a bit more lemon juice or vinegar.
3. STIR AND LET IT REST
After adding the acid, give the mixture a gentle stir. Cover the pot and let it sit undisturbed for about 10-15 minutes to allow full coagulation.
4. STRAIN THE CURDS
Line a colander with a cheesecloth or a thin, clean kitchen towel. Place the colander over a large bowl to catch the whey.
Homemade Cheese Recipe Gently pour the curds and whey into the colander, allowing the whey to drain off. Let it drain for about 10-15 minutes, or until the cheese reaches your desired consistency.
5. ADD BUTTER AND SALT (OPTIONAL)
Once the curds have drained, transfer them to a mixing bowl. If you prefer a creamier cheese, add the unsalted butter at this stage and mix it into the curds until well combined.
Add salt to taste, mixing well. You can also incorporate any herbs or spices at this stage if you’d like a flavored cheese.
