Homemade Vinegar Cheese Recipe

Step-by-Step Guide to Homemade Vinegar Cheese

Ingredients:

• 1.5 liters whole milk (6 1/3 cups)

• 2 tablespoons apple cider vinegar (30 ml)

• Salt, to taste

• 50 grams melted butter (1/4 cup)

Instructions:

1. Heat the Milk
   Warm the milk in a large pot over medium heat. Stir occasionally. Bring just to a simmer—do not boil.

2. Add the Vinegar
   Remove the pot from heat. Slowly stir in the vinegar. Let sit undisturbed for 5 minutes as curds form.

3. Strain the Curds
   Line a colander with cheesecloth placed over a bowl. Gently pour the curds and whey into the colander.

4. Hang and Drain
   Tie the corners of the cheesecloth and hang it over a bowl or sink. Drain for 1–2 hours depending on your desired texture.

5. Season and Enrich
   Transfer the drained curds to a bowl. Add salt and melted butter. Mix gently until smooth and creamy.

6. Serve or Store
   Enjoy immediately or refrigerate in an airtight container for up to 5 days.

“The moment you stir in the butter and taste that first creamy bite — it’s pure alchemy.” – @KitchenAlchemy

Chef’s Notes and Flavor Tips

• Milk matters: Use whole milk for best results. Avoid UHT milk.

• Gentle handling: Don’t overstir to keep curds intact.

• Texture tweaks: Shorter draining means creamier cheese; longer draining yields firmer cheese.

• Flavor variations: Add garlic, chili flakes, or herbs like rosemary and dill for a unique twist.