Step 2: Add the Vinegar
Remove the saucepan from the heat and slowly stir in the vinegar, one tablespoon at a time. You’ll notice the milk beginning to curdle almost immediately—the proteins will separate into curds (solid) and whey (liquid).
Stop adding vinegar once the curds have fully separated and the whey looks clear or slightly yellowish.
Step 3: Strain the Curds
Line a colander with cheesecloth or a clean kitchen towel and place it over a bowl to catch the whey.
Carefully pour the curds and whey into the colander to separate the solids from the liquid. Let the curds drain for 5–10 minutes , depending on how firm you want your cheese.
Step 4: Season and Shape
Transfer the drained curds to a bowl and mix in salt or any optional seasonings to taste. For sweet cheese, add a drizzle of honey or a sprinkle of cinnamon.
If desired, press the cheese into a mold or shape it into a block using your hands or a small container.
Step 5: Store or Serve
Use the cheese immediately or store it in an airtight container in the fridge for up to 3–5 days .
Why This Recipe Works
Acid Coagulation : The vinegar (or lemon juice) causes the milk proteins to coagulate, separating into curds and whey.
Simple Chemistry : This process mimics traditional cheese-making methods but skips the complexity of rennet or aging.
Customizable Results : Adjust the texture and flavor by varying the type of milk, acid, or draining time.
Variations to Try
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