Off the heat, pour the vinegar or lemon juice into the milk. Stir gently until the milk curdles and the whey separates from the curds. Let sit for 5 to 10 minutes.
Strain the curds
Place a clean cheesecloth or tea towel in a strainer. Pour the mixture through a sieve to separate the curds from the whey. Gently squeeze out excess liquid.
Season
Transfer the curds to a bowl. Add the salt, dried herbs, and cracked black pepper. Stir well to distribute the flavors evenly.
Shape and cut
Place the mixture in a rectangular mold or cheesecloth-lined tray. Press firmly to compact the curds. Cover and let sit in the refrigerator for at least 4 hours.
Unmold and cut
Once cooled, unmold the cheese and cut into even cubes.
Serve
Arrange the cheese cubes on a plate and serve as an appetizer or as a salad garnish.
Serving Tips:
These black pepper and herb cheese cubes pair perfectly with crackers, olives or dried fruit.
Cooking Tips:
Add a personal touch
You can stir in cumin seeds, crushed nuts or lemon zest for tasty variations.
Save the whey
Use leftover whey to make recipes like breads or pancakes
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