🧀 Easy Homemade Cheese with Just Milk & Vinegar
It still amazes me that with just two simple ingredients—milk and vinegar—you can create a soft, spreadable cheese that rivals any gourmet store-bought version. No fancy tools, no complicated cultures—just real, satisfying, back-to-basics cooking.
❤️ Why I Love Making This Cheese
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Simple ingredients: Just milk, vinegar, salt, butter, and herbs—no additives or preservatives.
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Quick results: Ready in under 30 minutes—faster than a trip to the store.
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Fully customizable: Add herbs, spices, or citrus for endless variations.
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Zero waste: The leftover whey can be reused in baking, smoothies, or soup stock.
🛒 Ingredients
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1.5 liters full-fat milk (about 6 ⅓ cups)
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2 tbsp apple cider vinegar (30 ml)
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Salt, to taste
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50g (¼ cup) melted butter
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1 tbsp Provencal herbs (or your favorite dried herb blend)
🧑🍳 Pro Tip: Use fresh, full-fat, non-ultra-pasteurized milk for the best curd formation and creamy texture.
👩🍳 Step-by-Step Instructions
1. Heat the Milk
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Pour the milk into a heavy-bottomed pot.
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Heat over medium, stirring occasionally to avoid scorching.
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Watch for small bubbles around the edge—don’t boil!
2. Add Vinegar to Curdle
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Slowly stir in the vinegar.
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You’ll see curds (white lumps) separate from the whey (yellow liquid).
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Let sit for 5 minutes without stirring.
3. Strain the Curds
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Line a colander with cheesecloth or a clean dish towel.
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Pour in the mixture and allow it to drain for 10–15 minutes.
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Gather the cloth and squeeze out excess whey.
4. Mix in Flavor
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Transfer curds to a bowl.
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Add a pinch of salt and the melted butter.
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Stir in herbs for flavor and fragrance.
5. Shape and Chill
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Form into a ball or press into a mold.
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Chill for 1 hour for a firmer texture.
🌿 Flavor Variations I Love
| Flavor Twist | What to Add |
|---|---|
| Chili Garlic | ½ tsp chili flakes + 1 minced garlic clove |
| Lemon Herb | Use lemon juice instead of vinegar + dill or thyme |
| Black Pepper Chive | Cracked pepper + chopped chives |
| Smoked Paprika | ¼ tsp smoked paprika for bold, earthy notes |
| Honey Walnut | Drizzle of honey + crushed walnuts |
🧁 Serving Ideas
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Morning Toast: Spread warm cheese with olive oil and tomato slices
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Lunch Wraps: Add to wraps with grilled chicken or veggies
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Snack Board: Serve with crackers, olives, and fresh fruit
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Dinner Side: Crumble over roasted potatoes or grain bowls
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Pasta: Use as a ricotta-style topping or mix into warm pasta
♻️ Don’t Waste the Whey!
That yellow liquid left after curdling? It’s liquid gold. Here’s how I reuse it:
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Bread Baking: Swap water for whey in dough for extra flavor
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Soups & Stews: Add a splash for added richness
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Smoothies: Boosts protein and nutrients
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Pet Food: Mix a spoonful into meals (ask your vet first!)
Storage: Refrigerate in a clean jar for up to 5 days.
🧠 What I’ve Learned (the Hard Way!)
| Problem | Why It Happens | What To Do Instead |
|---|---|---|
| Rubbery Cheese | Milk boiled or overheated | Heat only to a gentle simmer |
| Tiny, Weak Curds | Stirred too vigorously | Stir gently and let sit undisturbed |
| Too Salty | Salt added too early | Always taste before salting |
| No Curds Formed | Milk too processed or vinegar added too early | Use fresh whole milk and add vinegar at simmer |
| Grainy Texture | Curds over-drained, no butter | Add melted butter while still warm for creaminess |
❓ Frequently Asked Questions
Can I use lemon juice instead of vinegar?
Yes! Lemon gives a brighter flavor. Use the same quantity.
What kind of milk works best?
Full-fat, non-ultra-pasteurized milk is essential. Skim and ultra-pasteurized milk won’t work well.
Is this like ricotta or paneer?
Yes—similar texture and method. You can shape it like paneer or use it as a soft spread like ricotta.
How long does it last?
Store in the fridge for up to 1 week. Best texture in the first 3–5 days.
Can I freeze it?
Yes, but texture may get crumbly. Wrap tightly and thaw in the fridge.
