Don’t buy cheese—make it at home with just milk and vinegar! This simple and satisfying homemade cheese is soft, flavorful, and perfect for spreading on toast, tossing into salads, or enjoying fresh with a sprinkle of herbs. With minimal ingredients and effort, you’ll have fresh, preservative-free cheese ready in minutes.
This method has been used for generations in many cultures, and it’s as satisfying today as ever. All you need is a pot, some pantry staples, and a few minutes of time. Let’s get started!
Ingredients:
1.5 liters of milk (6 1/3 cups), whole milk is best for richer texture Salt, to taste 2 tablespoons apple cider vinegar (30 ml) 50 grams melted butter (1/4 cup) 1 tablespoon Provencal herbs (15 ml) or your favorite herb blend
Instructions:
In a large saucepan, bring the milk to a gentle simmer over medium heat. Stir occasionally to prevent burning.
Once the milk begins to bubble lightly, reduce the heat to low and slowly stir in the apple cider vinegar. You will see the milk start to curdle and separate into curds and whey.
Continue stirring gently until the curds fully form. This should take about 2–3 minutes.
Remove from heat and let the mixture sit for 5–10 minutes to allow full separation.
Line a fine mesh strainer or colander with cheesecloth and place it over a large bowl. Carefully pour the curdled milk through the cheesecloth to separate the curds from the whey.
Gather the cheesecloth and gently squeeze out excess liquid, but don’t press too hard—you want some moisture to remain for softness.
Transfer the curds to a mixing bowl. Add salt to taste, melted butter, and Provencal herbs. Mix thoroughly to combine.
Let the cheese cool to room temperature, then transfer to a container and refrigerate for at least 1 hour to allow flavors to develop.
Your cheese is now ready to enjoy!
How to Use:
Spread on fresh bread, toast, or crackers Mix into pasta or grain salads Use as a filling for wraps or sandwiches Serve with fresh vegetables or fruit Top baked potatoes or grilled vegetables
Storage:
Store in an airtight container in the refrigerator for up to 5 days. If it begins to dry out, stir in a small amount of cream or milk to soften.
Tips:
Use high-quality milk for best flavor and texture. Add garlic, chives, or chili flakes for variety. For a firmer cheese, let it drain longer or press under a weight for 30 minutes. Use lemon juice instead of vinegar for a slightly different flavor.
Nutritional Info (Approximate per 2 tablespoons): Calories: 90 Fat: 7g Protein: 4g Carbohydrates: 1g
Final Thoughts:
Homemade cheese made from milk and vinegar is not only easy and economical, it’s also a fun kitchen project with delicious results. The addition of herbs and butter transforms this simple cheese into a savory, creamy treat that’s perfect for everyday meals or entertaining. Once you try it, you might never go back to store-bought!