A quick, soft, fresh cheese made from milk and vinegar—no rennet or special tools needed!
Yields: About 1 to 1½ cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Drain Time: 15–30 minutes
Total Time: ~30–45 minutes
Ingredients
- 1 liter (4 cups) whole milk (avoid ultra-pasteurized)
- 2–3 tablespoons white vinegar or apple cider vinegar
- ½ teaspoon salt (optional)
- Optional: herbs, garlic, or chili flakes for flavor