Description
A simple and satisfying recipe to make fresh cheese at home, with a creamy texture and mild flavor.
Ingredients
- 1 gallon whole milk
- 1/3 cup Greek yogurt (optional)
- 2/3 cup white vinegar
- Salt to taste
Instructions
- In a large pot, heat the milk over medium-low heat, stirring often until it reaches a temperature between 178°F and 190°F.
- Turn off the heat and stir in the yogurt for about 10–15 seconds. Let it rest for 2 minutes.
- Pour in half of the vinegar and stir for 10 seconds. Let it sit for another 2 minutes. Then, add the remaining vinegar and stir for 1 minute.
- Let the mixture sit undisturbed until it cools to room temperature, which takes about 1 hour.
- Line a large colander with two layers of cheesecloth or a clean towel, place it over a bowl, and transfer the curds into the colander. Cover and let them drain for around 20 minutes.
- Gather the cloth edges and twist to form a ball, gently squeezing out any extra liquid.
- Transfer the cheese to a container, add salt to taste, and mix well. Shape using molds or bowls, then refrigerate for a few hours or overnight before serving.
Notes
For a creamier texture, include the optional Greek yogurt. Store in an airtight container in the refrigerator for up to 5 days. Avoid over-stirring after adding vinegar to maintain curd texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dairy
- Method: Refrigeration
- Cuisine: American