Homemade Cheese in 7 Minutes

Ingredients:

• 1 liter of whole milk
• 4 tablespoons of white vinegar
• Salt (optional)

Instructions:

1. Heat the Milk:
   • Pour the milk into a saucepan and heat it over medium heat. Stir occasionally to prevent it from scorching. Heat until it reaches about 85°C (185°F). If you don’t have a thermometer, look for tiny bubbles forming around the edges, just before it begins to boil.
2. Add the Vinegar:
   • Once the milk is hot, remove it from the heat and immediately add the vinegar. Stir gently for a few seconds. You will notice the milk starting to curdle as the curds (solid parts) separate from the whey (liquid).
3. Let it Sit:
   • Allow the mixture to sit undisturbed for 5-7 minutes. The curds will fully form during this time.
4. Strain the Curds:
   • Place a cheesecloth or a clean kitchen towel over a colander and set it over a large bowl. Carefully pour the curdled milk into the colander to separate the curds from the whey. You can discard the whey or save it for other uses, such as baking.
5. Drain and Press:
   • Gather the edges of the cheesecloth and gently squeeze out excess liquid. For firmer cheese, you can press the curds further by placing a heavy object on top for a few minutes.
6. Season (Optional):
   • If you like, you can mix in a pinch of salt or other seasonings at this point.
7. Serve:
   • Your homemade cheese is ready! You can enjoy it fresh, use it in recipes, or store it in the refrigerator for a few days.

Note: This cheese-making process is simple and yields a soft, mild cheese similar to ricotta or paneer. It’s a budget-friendly alternative, costing approximately 4.5 times less than store-bought varieties!