Stop buying cheese! 1 kg of cheese from a liter of milk in 5 minutes!

Allow the pot to sit undisturbed for 2–3 minutes. This gives the acid time to fully separate the curds and whey.
4. Strain the Curds:
Line a colander or strainer with cheesecloth or a clean kitchen towel. Place it over a bowl if you want to save the whey.
Carefully pour the curdled milk into the lined colander. The whey will drain through, leaving the curds behind.
Rinse the curds under cold water to remove any residual lemon juice or vinegar, which can affect the flavor.
5. Season the Cheese:
Transfer the curds to a mixing bowl. Add the salt and butter (if using), and mix gently to combine. The butter adds richness and helps bind the curds together.
If you’d like to flavor your cheese, now is the time to add herbs, spices, or other seasonings. Some popular options include:
Garlic powder
Chili flakes
Dried oregano or thyme
Fresh herbs like dill, parsley, or chives
Cracked black pepper
6. Shape the Cheese:
Gather the cheesecloth around the curds and squeeze out any excess whey. The more you squeeze, the firmer your cheese will be.
Shape the cheese into a block, ball, or log, depending on your preference. You can also press it into a mold if you have one.
For a firmer texture, place the wrapped cheese on a flat surface and put a weight (like a heavy pan or canned goods) on top. Let it press for 15–20 minutes.
7. Serve or Store:
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