Only 2 Ingredients! Make Perfect Cheese in Just 6 Minutes

1. 1. Heat the Milk:
      Start by pouring 1.5 liters of milk into a large saucepan. Place the pan on medium heat and allow the milk to warm up, stirring occasionally to prevent it from scorching. You don’t want the milk to boil; just heat it until it’s hot and steamy, just below boiling point. This typically takes about 5-6 minutes, depending on the strength of your stove.

1. 1. Add the Vinegar:
      Once the milk is hot, remove the pan from the heat. Add the 2 tablespoons of apple cider vinegar to the milk while stirring continuously. You’ll notice that the milk begins to curdle almost immediately. The vinegar causes the proteins in the milk to separate into curds (solid) and whey (liquid). Continue stirring for another minute to ensure the vinegar is evenly distributed and the curdling process is complete.
   2. Strain the Curds:
      Place a cheesecloth or a clean kitchen towel over a fine mesh strainer. Carefully pour the curdled milk into the strainer to separate the curds from the whey. Let it sit for a few minutes to allow as much whey as possible to drain out. The curds left in the cloth are your fresh cheese.
   3. Add Butter and Seasonings:
      Transfer the curds to a mixing bowl. Add the melted butter to the curds, which will give the cheese a rich, creamy texture. Mix well until the butter is fully incorporated. At this point, you can also add salt to taste. If you’re using Provencal herbs or any other seasonings, stir them in now. These herbs add a wonderful aromatic flavor to the cheese, making it perfect for spreading on bread or adding to salads.

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