Step 1: Heat the Milk
- In a saucepan, heat milk over medium heat until steaming (do not boil ). Remove from heat.
Step 2: Add the Acid
- Stir in vinegar or lemon juice until curds form (you’ll see clumps and whey separate).
Step 3: Strain the Curds
- Line a sieve with cheesecloth or a coffee filter.
- Pour mixture into the sieve and let drain for 10–15 minutes (press gently for firmer cheese).
Step 4: Season & Serve
- Mix in salt, herbs, or honey.
- Store in a bowl and enjoy within 5–7 days .
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Variations to Elevate Your Cheese
- Vegan : Use unsweetened almond or soy milk and apple cider vinegar.
- Greek-Style : Add ½ cup heavy cream for a richer texture.
- Herb-Infused : Fold in dill, chives, or rosemary for flavor.
- Low-Fat Hack : Use skim milk and skip the cream for a lighter version.
Storage & Usage Tips
- Refrigerate : Store in an airtight container for up to 7 days .
- Freeze : Freeze in portions for 2–3 months (texture softens slightly when thawed).
- Meal Prep : Pair with veggie sticks, wraps, or toast for quick snacks or breakfasts.
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FAQs: Answering Your Top Questions
Q: Can I use UHT milk?
A: UHT milk may result in a grainier texture. For best results, use pasteurized milk.
Q: What if I don’t have vinegar?
A: Substitute with 1 tbsp citric acid or 1 tsp lemon juice concentrate .
Q: How to make it firm like cottage cheese?
A: Let drain longer (20–30 minutes) or press lightly in a mold.
Q: Is this safe for kids?
A: Yes! No harsh chemicals or preservatives—perfect for school snacks or after-school treats.
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