Homemade Vinegar Cheese – Soft, Fresh, and Made in Minutes!
This simple cheese recipe transforms just milk and vinegar into a soft, mild, and creamy cheese that’s perfect for spreading, crumbling over dishes, or enjoying with herbs and olive oil. No fancy tools or ingredients—just old-fashioned kitchen magic!
Ingredients:
- 1 liter full-fat milk
- 2–3 tbsp white vinegar or apple cider vinegar
- 1/2 tsp salt (optional)
- Herbs or spices (optional, for flavoring)
structions:
Pour milk into a saucepan and heat gently over medium heat. Stir occasionally to avoid burning.
Once the milk starts to simmer (don’t let it fully boil), remove from heat.
Add vinegar one tablespoon at a time while gently stirring. You’ll see the milk curdle and separate into curds and whey.
Let sit for 5–10 minutes for complete separation.
Place a cheesecloth or clean kitchen towel over a strainer and pour the mixture in to drain.
Gather the cloth edges and gently squeeze out the extra whey. Leave for 10–15 minutes for a drier texture.
Transfer the cheese to a bowl and add salt or herbs if desired. Mix and shape into a ball or block.
Chill before serving, or enjoy slightly warm for a fresh, soft texture.
Tips:
- For firmer cheese, press it longer to remove more whey.
- Add garlic, black pepper, or chili flakes for a flavored twist.
- Use the leftover whey in soups, baking, or smoothies—it’s packed with protein!
FAQs:
Q: Can I use lemon juice instead of vinegar?
A: Yes! Lemon gives a slightly fruity taste—perfect for fresh cheese.
Q: How long can I store it?
A: Keep in an airtight container in the fridge for up to 5 days.
Q: What kind of milk works best?
A: Full-fat cow’s milk gives the creamiest result. Avoid ultra-pasteurized milk as it might not curdle properly.
