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.
Save the Whey : Use the leftover whey in smoothies, soups, or bread dough for added nutrition.
Serving Suggestions
Romantic Touch : Serve the cheese on a charcuterie board with crackers, fruits, and nuts for an elegant presentation.
Brunch Staple : Spread it on toast with jam or pair it with scrambled eggs for a hearty meal.
Party Platter : Use it as a dip base or crumble it over salads and pasta dishes for variety.
Final Thoughts
This Homemade Cheese with Milk and Vinegar is a celebration of simplicity and creativity, offering a dish that feels indulgent yet approachable. With its creamy texture, customizable flavors, and endless versatility, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.
Your turn! Have you ever made cheese at home before? Share your favorite variations or serving ideas below. 🧀
