1. Heat the Milk

• Pour milk into a saucepan and heat on medium until steaming (180°F/82°C). Don’t boil!

2. Add Vinegar & Curdle

• Remove from heat, add vinegar, and stir gently.

• Within 30 seconds, the milk will separate into curds (solids) and whey (liquid).

3. Strain the Curds

• Line a colander with cheesecloth or a clean kitchen towel.

• Pour the mixture in, letting the whey drain off.

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4. Press & Shape (Optional)

• For firmer cheese, gather the cloth and gently squeeze out excess liquid.

• For spreadable cheese, leave it slightly moist.

• Mix in salt or herbs if desired.

5. Enjoy!

• Use immediately as a:

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  • Spread (like ricotta)

  • Crumbled topping (like paneer or queso fresco)

  • Firm cheese (press under a weight for 1 hour)

Pro Tips for Perfect Cheese

🔥 Best milk? Whole milk works best (avoid ultra-pasteurized).
🍋 No vinegar? Lemon juice works too (slightly tangier).
🧂 Flavor boost – Add herbs, garlic, or chili flakes while warm.
💧 Save the whey! Use it in smoothies, soups, or bread dough.

Ways to Use Your Homemade Cheese

🍅 On toast – With honey or jam for a sweet-savory bite.
🥗 In salads – Crumble over greens with olive oil.
🍝 In pasta – Toss with warm noodles and herbs.
🌯 As filling – For stuffed peppers or omelets.