Search Results for: Cheese at Home with Vinegar

You’re not boiling the milk — just heating it until it’s steaming and near simmering. A thermometer helps, but you can also look for small bubbles forming around the edges.

Step 2 — Add Vinegar
Remove the pot from heat. Add the vinegar gradually (about 1/4 cup at a time), stirring gently.

After a minute, you should see the milk separate into curds (solid) and whey (yellowish liquid).

If separation is incomplete, add another tablespoon of vinegar.

Step 3 — Let It Rest
Cover the pot and let it stand for 10–15 minutes. This allows full curd formation.

Step 4 — Drain the Curds
Line a strainer with cheesecloth and set it over a large bowl. Pour the curds and whey into the strainer.

Tie the corners of the cheesecloth together and hang or lift so whey drains naturally for 30–60 minutes.

For softer cheese, drain less; for firmer cheese, let it drain longer.

Step 5 — Season and Shape
Open the cloth, transfer curds to a bowl, and sprinkle with salt. Mix gently.

Shape into a ball or press into a mold. Chill before serving.

5. Tips for Successful Cheese Every Time
5.1 Use Fresh, Good-Quality Milk