It still amazes me that with just two basic ingredients milk and vinegar I can create Cheese at Home that rivals any store bought spread. As a chef, I love recipes that strip things back to the essentials. No fancy cultures, no complex equipment, just simplicity and flavor. This one checks all those boxes. The first time I tried it, I wasn’t expecting much. But when I tasted that warm, buttery curd with herbs, I was hooked. This is the kind of cheese that makes you fall in love with cooking all over again.
“Turns out, making cheese at home is way easier and tastier than I ever thought.” – @KitchenCurdled
Why I Love Making This Cheese
- Simple ingredients: Just milk, vinegar, salt, and herbs. No mystery chemicals or preservatives.
- Fast results: The cheese is ready in under 30 minutes faster than a trip to the store.
- Custom flavor: I can tweak it endlessly with herbs, spices, or different types of vinegar.
- Zero waste: The leftover whey can be reused in baking or smoothies. Nothing goes to waste.
If you enjoy experimenting like I do with recipes such as homemade milk buns or sesame breadsticks, you’ll appreciate how this cheese lets you feel like a food scientist but in the most comforting way.
Ingredients You’ll Need
- 1.5 liters full fat milk (about 6 1/3 cups)
- 2 tablespoons apple cider vinegar (30 ml)
- Salt, to taste
- 50 grams melted butter (1/4 cup)
- 1 tablespoon Provencal herbs (15 ml)
Make sure to use fresh, full fat milk. Skim or ultra pasteurized milk doesn’t curdle as cleanly, and the texture will suffer. I’ve learned this the hard way use the real stuff, and you’ll thank yourself later.
Step by Step to Make Homemade Cheese
1: Heat the Milk
- Pour the milk into a large, heavy bottomed pot and place it over medium heat.
- Stir occasionally to prevent any scorching on the bottom.
- Bring it up to a gentle simmer not boiling just when you start to see small bubbles form around the edges.
2: Add Vinegar to Curdle
- Once the milk is hot and steamy, pour in the apple cider vinegar slowly while stirring gently.
- You’ll see it almost immediately: soft white curds separating from the yellowish whey.
- Stop stirring and let the mixture sit for about 5 minutes to fully develop the curds.
3: Strain the Curds
- Line a colander with cheesecloth or a clean dish towel and set it over a bowl.
- Carefully pour the curdled milk into the lined colander to strain out the whey.
- Let it sit and drain for 10-15 minutes until it firms up a bit.
4: Mix in Flavor
- Gather the cheesecloth and squeeze out any remaining whey.
- Transfer the curds to a mixing bowl and add a generous pinch of salt.
- Stir in the melted butter to add creaminess this transforms the texture.
- Finish with a sprinkle of Provencal herbs, stirring gently to distribute evenly.
5: Shape and Chill
- You can form the cheese into a ball or press it into a mold for a more structured look.
- Cover and refrigerate for at least 1 hour if you prefer a firmer texture.
It still amazes me that with just two basic ingredients milk and vinegar I can create Cheese at Home that rivals any store bought spread. As a chef, I love recipes that strip things back to the essentials. No fancy cultures, no complex equipment, just simplicity and flavor. This one checks all those boxes. The first time I tried it, I wasn’t expecting much. But when I tasted that warm, buttery curd with herbs, I was hooked. This is the kind of cheese that makes you fall in love with cooking all over again.
“Turns out, making cheese at home is way easier and tastier than I ever thought.” – @KitchenCurdled
Why I Love Making This Cheese
- Simple ingredients: Just milk, vinegar, salt, and herbs. No mystery chemicals or preservatives.
- Fast results: The cheese is ready in under 30 minutes faster than a trip to the store.
- Custom flavor: I can tweak it endlessly with herbs, spices, or different types of vinegar.
- Zero waste: The leftover whey can be reused in baking or smoothies. Nothing goes to waste.
If you enjoy experimenting like I do with recipes such as homemade milk buns or sesame breadsticks, you’ll appreciate how this cheese lets you feel like a food scientist but in the most comforting way.
Ingredients You’ll Need
- 1.5 liters full fat milk (about 6 1/3 cups)
- 2 tablespoons apple cider vinegar (30 ml)
- Salt, to taste
- 50 grams melted butter (1/4 cup)
- 1 tablespoon Provencal herbs (15 ml)
Make sure to use fresh, full fat milk. Skim or ultra pasteurized milk doesn’t curdle as cleanly, and the texture will suffer. I’ve learned this the hard way use the real stuff, and you’ll thank yourself later.
Step by Step to Make Homemade Cheese
1: Heat the Milk
- Pour the milk into a large, heavy bottomed pot and place it over medium heat.
- Stir occasionally to prevent any scorching on the bottom.
- Bring it up to a gentle simmer not boiling just when you start to see small bubbles form around the edges.
2: Add Vinegar to Curdle
- Once the milk is hot and steamy, pour in the apple cider vinegar slowly while stirring gently.
- You’ll see it almost immediately: soft white curds separating from the yellowish whey.
- Stop stirring and let the mixture sit for about 5 minutes to fully develop the curds.
3: Strain the Curds
- Line a colander with cheesecloth or a clean dish towel and set it over a bowl.
- Carefully pour the curdled milk into the lined colander to strain out the whey.
- Let it sit and drain for 10-15 minutes until it firms up a bit.
4: Mix in Flavor
- Gather the cheesecloth and squeeze out any remaining whey.
- Transfer the curds to a mixing bowl and add a generous pinch of salt.
- Stir in the melted butter to add creaminess this transforms the texture.
- Finish with a sprinkle of Provencal herbs, stirring gently to distribute evenly.
5: Shape and Chill
- You can form the cheese into a ball or press it into a mold for a more structured look.
- Cover and refrigerate for at least 1 hour if you prefer a firmer texture.
