Nothing beats the taste of fresh, homemade cheese—simple, creamy, and made with just two ingredients! This easy recipe comes straight from my Italian grandma’s kitchen, and the best part? It takes only 10 minutes to prepare!
Ingredients:
1 liter (4 cups) of fresh milk (whole milk works best)
2-3 tablespoons white vinegar or apple cider vinegar
A pinch of salt (optional)
Instructions:
Heat the Milk:
Pour the milk into a large pot and gently heat it over medium heat. Stir occasionally to prevent sticking. Heat until it’s hot but not boiling (about 80°C / 175°F, or until you see small bubbles forming around the edges).
Add the Vinegar:
Once the milk is hot, remove it from the heat. Slowly pour in the vinegar, stirring gently. You’ll notice the milk starting to curdle immediately as the curds separate from the whey.
Let It Sit:
Cover the pot and let the mixture sit undisturbed for 5 minutes to allow full separation.
Strain the Cheese:
Place a cheesecloth or clean kitchen towel over a colander and carefully pour the mixture through to catch the curds. Let the whey drain out completely.
Season (Optional):
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