From Milk to Cheese in a Flash
Here’s what you’ll need to create this delicious homemade cheese:
Milk – the fresher, the better, straight from the dairy aisle of your favorite store or, if you’re fortunate enough, directly from a local farm.
White vinegar – the magical ingredient that turns milk into curds and whey, like a culinary alchemist.
Step-by-Step to Cheesy Bliss
Warm the Milk: Start by pouring your milk into a pot and warming it gently over medium heat. You’re looking for that sweet spot right before it boils – when it’s steaming and showing tiny bubbles around the edge.
Add the Vinegar: Once the milk is warm, stir in the vinegar. Just a few tablespoons should do the trick. The milk will curdle almost immediately – that’s your cheese forming!
Let it Sit: Remove the pot from the heat and let it sit for a couple of minutes. This gives the curds time to gather and strengthens the flavor.
Strain and Press: Line a colander with cheesecloth and pour the mixture through to separate the curds from the whey. Then, press the curds gently to get rid of excess liquid.
Flavor it Up: Now’s the time to add a pinch of salt, some fresh herbs, or anything else your heart desires.
Ready to Enjoy
In no time at all, you’ve got a batch of soft, fresh cheese. Spread it on crusty bread, crumble it over salads, or simply savor it by the spoonful.
A Tradition Continued
Every time you make this cheese, you’re not just following a recipe – you’re keeping a piece of history alive in your kitchen. It’s a testament to the beauty of simplicity and the flavors that can come from the most basic of ingredients. So here’s to tradition, to simplicity, and to homemade cheese that’s ready in a flash – just like Nonna used to make!
