1. Heat the Milk
- Pour the milk into a large pot.
- Heat it over medium heat, stirring occasionally.
- Once it reaches a gentle boil (you’ll see bubbles forming), remove it from the heat.
2. Add the Vinegar
- Slowly add 2 tablespoons of vinegar to the hot milk while stirring gently.
- You’ll see the milk curdle and separate into curds (solid) and whey (liquid).
- If it doesn’t fully curdle, add 1 more tablespoon of vinegar.
3. Let It Sit
- Cover the pot and let it sit for 5–10 minutes to finish curdling.
4. Strain It
- Place a cheesecloth or a clean dish towel over a strainer or colander.
- Pour the curdled milk into it to drain the whey.
- Rinse the curds gently with cool water to remove any vinegar taste.
5. Squeeze & Press
- Gather the cloth and squeeze out as much liquid as you can.
- For crumbly cheese, stop here and enjoy!
- For firm cheese, press it under something heavy (like a pot or a can) for 30–60 minutes to shape it into a block.
Optional Add-ins:
- Mix in herbs (like chives or parsley), garlic powder, or chili flakes before pressing for extra flavor.
Use It For:
- Crumbling over salads
- Making grilled cheese sandwiches
- Adding to pasta or curries
- Spreading on toast
Want me to show how to turn this into a spicy cheese snack or use it in a dessert?