- 4 cups of whole milk (the fresher, the better)
- 2 tablespoons of white vinegar
Step-by-Step Guide
- Prepare Your Ingredients: Before you begin, measure out your milk and vinegar. This recipe moves quickly once started, so having everything ready is essential.
- Heat the Milk: Pour the milk into a large pot and slowly heat it on the stove over medium heat. Stir occasionally to prevent sticking. Heat the milk until it’s close to boiling, around 190°F if you’re using a thermometer.
- Add the Magic Ingredient: Once the milk is hot enough, remove it from the heat and gently stir in the white vinegar. You’ll witness the milk curdle as the acid in the vinegar works its magic.
- Let It Rest: Allow the mixture to sit for a few minutes. During this time, the curds (the solid parts) will separate from the whey (the liquid).
- Strain and Press: Line a colander with a clean cheesecloth or fine linen towel, then pour the mixture through it to catch the curds. Gently press the curds to remove excess whey, shaping your cheese.
- Season and Enjoy: Transfer the cheese from the cloth to a plate. If you like, add a pinch of salt, herbs, or spices to flavor your cheese. It’s now ready to enjoy immediately!
The Joy of Sharing
As my grandma used to say, the best part of cooking is sharing it with others. This homemade cheese, with its soft texture and mild flavor, is perfect for spreading on crackers, stirring into pasta, or simply savoring on a slice of fresh bread. It brings a piece of Italian tradition to your table, inviting stories and memories to flow as freely as the wine that pairs so beautifully with it.
Embrace the simplicity of this recipe and the joy of homemade cheese. It’s a wonderful way to connect with the past while creating new memories. After all, the best recipes are the ones that bring us together, infused with love and the magic of home cooking.
