- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Quick and tasty homemade cheese, ideal for those looking for practicality and quality at home.”
What you need to know
- Tasty and versatile, perfect to accompany dishes from your kitchen without artificial additives.
- Quick and practical recipe for those seeking economy and quality.
- Enables the creation of unique flavors with the addition of fine herbs.
- Ideal for those seeking practicality and quality at home.
Ingredients
Main
- 1 liter of whole milk
- 1/4 cup of white vinegar
- 1 teaspoon salt
- Fine herbs to taste (optional)
Instructions
Principal
- Heat the milk in a saucepan until it just begins to boil.
- When the milk boils, add the vinegar and mix well.
- Turn off the heat and let the mixture rest for 10 minutes.
- Strain the mixture through a sieve lined with a cloth, allowing the whey to separate from the cheese.
- Add the salt to the cheese doughs and mix well.
- If desired, add fine herbs at this time.
- Transfer the cheese to the mold or container and press well.
- Let rest for about 30 minutes.
Chef's tips
- Store the cheese in an airtight container to extend its shelf life.
- For better use, make in smaller quantities and use quickly.
- Try using herbs like rosemary, basil, or thyme to give a special touch.
Variations
- For a creamier texture, add a little wheat flour.
- For firmer cheese, let it rest for longer after cooking.
- For a more intense flavor, add more herbs or a little black pepper.
Substitutions
- To reduce salt, decrease the amount or use herb salt.
- Substitute white vinegar with apple cider vinegar for a milder flavor.
- Use plain yogurt instead of whole milk for a more decaffeinated version.
How to store
Leave in an airtight container at room temperature, where the shelf life can last up to 5 days.
Can it be frozen?
- Freezing is not recommended, as the consistency may change.
- If desired, reserve the leftovers to make a new cheese.
What to serve with
Serves perfectly with fruit salad, greens, or even on its own as a healthy lunch.
Frequently asked questions
How do I preserve the flavor of the cheese?
Keeping the cheese in an airtight container at room temperature can extend its shelf life by 5 days.
Does the cheese become firmer after cooking?
Yes, the cheese becomes firmer and can be used for grated cheese or in sandwiches.
Is the cheese better if used immediately after straining?
Yes, because it becomes creamier and more consistent. After the first use, reserve the leftovers to make a new cheese.
How do I reduce the cheese flavor?
Add herbs or a bit of herb salt for a more intense flavor.
Can you freeze the cheese?
Freezing is not recommended, as the consistency may change. If desired, reserve the leftovers to make a new cheese.
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