As a professional chef, I’ve spent years perfecting the art of simplicity. This homemade cheese recipe is one of those “how did I not make this sooner” discoveries. With just milk, vinegar, salt, and butter you can whip up a luscious, creamy cheese that rivals anything store bought. It’s fresh, clean, slightly tangy, and wildly versatile.
“The magic happens when the milk splits it’s chemistry, comfort, and creativity all in one pot.” – @CurdCrafter
Why I Love Making This Cheese From Scratch
Homemade cheese is more than a cost saving hack it’s a flavor explosion. Each time I make it, I control the salt, fat, texture, and flavor. It’s endlessly customizable and takes almost no time or skill. Here’s what makes this vinegar cheese recipe so special:
Only 4 ingredients: Milk, vinegar, salt, and butter no rennet, cultures, or complex steps.
No special tools: A pot, a spoon, and some cheesecloth are all you need.
Ready in 2 hours: Minimal hands on time for maximum reward.
High protein and low waste: You even get leftover whey for baking or smoothies.
Beginner friendly: It’s impossible to mess up, and incredibly satisfying to make.
Serve it warm on toast, stir it into pasta, or crumble over salads. And if you’ve never had cheese warm from the cloth… prepare for your new obsession.
Step by Step Guide to Making Homemade Vinegar Cheese
Ingredients You’ll Need
1.5 liters of whole milk (6 1/3 cups)
2 tablespoons of apple cider vinegar (30 ml)
Salt, to taste
50 grams of melted butter (1/4 cup)
Step by Step Instructions
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