Instructions
1. **Heat the Milk:** Pour the milk into a large, heavy-bottomed pot over medium heat. Stir occasionally to prevent scorching. Bring the milk to a gentle simmer, just until small bubbles form around the edges. Do not let it come to a rolling boil.
2. **Add Acid and Curdle:** Remove the pot from the heat. Immediately add the lemon juice (or vinegar) and salt. Stir gently for about 30 seconds. You’ll notice the milk starting to curdle, separating into solid white curds and a yellowish liquid (whey). Let the mixture sit undisturbed for 10-15 minutes to allow the curds to fully form.
3. **Strain the Curds:** Line a colander with a few layers of cheesecloth. Place the colander over a large bowl to catch the whey. Carefully pour the curdled milk into the cheesecloth-lined colander. Allow the whey to drain for about 30-60 minutes, or until you reach your desired consistency. For a firmer cheese, let it drain longer.
4. **Flavor and Chill (Optional):** Once most of the whey has drained, gather the edges of the cheesecloth and gently squeeze out any remaining liquid. Transfer the soft cheese to a clean bowl. Now is the time to add any optional flavorings like chopped fresh herbs, garlic powder, or black pepper. Mix gently until well combined.
5. **Store and Enjoy:** Transfer the homemade soft cheese to an airtight container and refrigerate for at least an hour to allow it to firm up slightly. It will keep in the refrigerator for up to 5-7 days.
Short Tips
* Using good quality whole milk makes a huge difference in the final taste and texture. Avoid ultra-pasteurized milk as it often doesn’t curdle as effectively.
* Don’t discard the whey! It’s packed with nutrients and can be used in baking (yeast breads love it!), smoothies, or even as a base for soups.
* For an extra creamy cheese, you can whisk in a tablespoon of heavy cream after draining, before chilling.
* Experiment with different flavorings! A pinch of red pepper flakes for a spicy kick, smoked paprika for a smoky flavor, or honey and cinnamon for a sweet spread.
* If your cheese isn’t firm enough, you can always tie the cheesecloth into a bag and hang it over a bowl for a few more hours, or even overnight, to continue draining.
