Homemade Cheese (Milk + Vinegar Method)

by

Ingredients

  • 1 liter (4 cups) whole milk
  • 2–3 tablespoons white vinegar (or lemon juice)
  • ½ teaspoon salt (optional)
  • Optional: fresh herbs, black pepper, or olive oil for flavor

Instructions

  1. Heat the milk:
    Pour milk into a saucepan and heat it over medium flame. Stir occasionally to prevent burning. When it begins to steam and lightly bubble (about 85–90°C / 185–195°F), remove it from heat.
  2. Add vinegar:
    Slowly pour in the vinegar while stirring gently. You’ll see the milk curdle almost instantly — the curds (solid white part) will separate from the whey (yellowish liquid).
  3. Let it rest:
    Cover the pot and let it sit for 10–15 minutes so the separation completes.
  4. Strain the cheese:
    Line a colander with a clean cheesecloth or thin kitchen towel. Pour in the mixture carefully and let the whey drain out.
  5. Rinse & season:
    Rinse the curds under cold water to remove the vinegar taste. Then, sprinkle in salt and mix gently.
  6. Shape & chill:
    Gather the cheesecloth and twist to squeeze out excess moisture. For a firm cheese, place it under a light weight and refrigerate for 1–2 hours.

Optional Additions

  • Add chopped chives, garlic, or dill for a savory twist.
  • Mix in crushed red pepper or olive oil for a Mediterranean touch.

Tips for Success

  • Use whole milk — low-fat milk won’t curdle as well.
  • For a softer cheese, reduce draining time. For firmer cheese, press longer.
  • You can reuse the whey in soups, smoothies, or bread dough for extra nutrients!

Nutritional Info (per 100g)

  • Calories: ~220 kcal
  • Protein: 14g
  • Fat: 17g
  • Carbs: 3g
  • Calcium: 25% DV

Conclusion & Recommendation

This quick vinegar cheese is a budget-friendly, natural alternative to store-bought varieties. It’s fresh, protein-rich, and customizable. Perfect for breakfast, salads, or melting into warm dishes.

Leave a Comment