Instructions:
- In a large pot, heat the milk over medium-low heat until it reaches a gentle simmer. Stir occasionally to prevent scorching.
- Once the milk is simmering, add the lemon juice or vinegar and continue to stir gently. You’ll start to see the milk curdle and separate into curds and whey.
- Remove the pot from the heat and let it sit for a few minutes to allow the curds to fully separate from the whey.
- Line a colander with cheesecloth and place it over a bowl to catch the whey. Carefully pour the curds into the colander, allowing the whey to drain away.
- Add the chopped olives to the curds and mix well. If desired, season with salt to taste.
- Gather the edges of the cheesecloth and twist them together to form a ball of cheese. Squeeze out any excess liquid.
- Place the cheese ball on a plate and refrigerate for at least 1 hour to firm up.
- Once chilled, your homemade cheese with olives is ready to enjoy! Serve it on crackers, bread, or alongside your favorite dishes for a burst of flavor.
