Only 2 Ingredients! Make Perfect Cheese in Just 6 Minutes

1. 1. Heat the Milk:
      Start by pouring 1.5 liters of milk into a large saucepan. Place the pan on medium heat and allow the milk to warm up, stirring occasionally to prevent it from scorching. You don’t want the milk to boil; just heat it until it’s hot and steamy, just below boiling point. This typically takes about 5-6 minutes, depending on the strength of your stove.

1. 1. Add the Vinegar:
      Once the milk is hot, remove the pan from the heat. Add the 2 tablespoons of apple cider vinegar to the milk while stirring continuously. You’ll notice that the milk begins to curdle almost immediately. The vinegar causes the proteins in the milk to separate into curds (solid) and whey (liquid). Continue stirring for another minute to ensure the vinegar is evenly distributed and the curdling process is complete.
   2. Strain the Curds:
      Place a cheesecloth or a clean kitchen towel over a fine mesh strainer. Carefully pour the curdled milk into the strainer to separate the curds from the whey. Let it sit for a few minutes to allow as much whey as possible to drain out. The curds left in the cloth are your fresh cheese.
   3. Add Butter and Seasonings:
      Transfer the curds to a mixing bowl. Add the melted butter to the curds, which will give the cheese a rich, creamy texture. Mix well until the butter is fully incorporated. At this point, you can also add salt to taste. If you’re using Provencal herbs or any other seasonings, stir them in now. These herbs add a wonderful aromatic flavor to the cheese, making it perfect for spreading on bread or adding to salads.

1. Shape and Cool:
   After mixing, you can shape the cheese into a round or any other form you like. If you prefer a firmer cheese, you can press the curds into a mold or a small container, cover it with a cloth, and place a weight on top. Let the cheese sit for at least 30 minutes at room temperature to firm up slightly. For a softer, spreadable cheese, you can skip this step and enjoy it right away.
2. Serve and Enjoy:
   Your homemade cheese is now ready to eat! Slice it, spread it, or crumble it over your favorite dishes. The cheese is incredibly versatile and can be used in a variety of recipes or simply enjoyed on its own with a sprinkle of herbs or a drizzle of olive oil.

Cooking Tips:

• • Milk Quality: The quality of the milk you use will significantly impact the final product. Whole milk produces a richer, creamier cheese, while lower-fat milk will result in a slightly drier texture.
  • Herb Variations: While Provencal herbs are a great option, feel free to experiment with different herbs and spices such as dill, chives, or even chili flakes to customize the flavor of your cheese.
  • Whey Usage: Don’t throw away the whey! It’s packed with nutrients and can be used in smoothies, soups, or even as a liquid in baking bread