This homemade cheese is mild, like ricotta or fresh mozzarella.
Serves: 2Save Share
½ gal Whole Milk
¼ cup White Distilled Vinegar
or ¼ cup Fresh Lemon Juice
or ¼ cup Bottled Lemon Juice
1 tsp Salt
1 tsp Minced Rosemary(optional)
1 tsp Minced Thyme(optional)
1 tsp Minced Oregano(optional)
or 1 T Olive And Fig Tapenade
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Warm milk over medium heat in a heavy-bottom saucepan, stirring occasionally, until it reaches 175F. Add vinegar, remove from heat and stir 1 minute. Let stand 15 minutes.
While curds are separating, line a colander with moistened cheesecloth and place over a bowl or in the sink.
Gently stir in fresh herbs or a dollop of Ripe Olive and Fig Tapenade or leave plain.
Pour curds into cheesecloth. Allow whey to drain 5 minutes, then gather up corners of cheesecloth and use your hands to gently squeeze out remaining whey. Press cheesecloth bundle into a flat disk and refrigerate 1 hour.
Enjoy as is or place in an airtight container and store in the refrigerator up to 5 days.