Easy Homemade Cheese with Olives

Ingredients:

• 1 liter of whole milk (full-fat works best)
• 2 tablespoons of lemon juice or white vinegar (for curdling)
• 1/2 teaspoon of salt (adjust to taste)
• 1/4 cup of pitted and chopped green or black olives (or a mix)
• 1/2 teaspoon of dried oregano or thyme (optional, for extra flavor)
• Freshly ground black pepper (to taste)
• A cheesecloth or a clean kitchen towel
• Water (for rinsing)

Instructions:

1. Heat the Milk:
   • Pour the milk into a large saucepan and heat it over medium heat. Stir occasionally to prevent the milk from scorching at the bottom. Heat the milk until it just begins to simmer (do not boil).
2. Curdle the Milk:
   • Once the milk is hot, reduce the heat to low. Slowly add lemon juice or vinegar while stirring gently. You’ll notice the milk will start to curdle, forming clumps of curds and separating from the whey. Stir for a minute, then turn off the heat.
3. Strain the Curds:
   • Line a colander with a cheesecloth or clean kitchen towel and place it over a large bowl or the sink to catch the whey. Pour the curdled milk into the cheesecloth, letting the whey drain out.
4. Season the Cheese:
   • After the curds drain for about 5 minutes, sprinkle salt, chopped olives, and oregano (if using) over the cheese. Mix gently to distribute the seasoning and olives evenly.
5. Drain and Press:
   • Gather the cheesecloth’s edges and twist them together to squeeze out more whey. Place a weight (like a heavy pot or plate) on top of the cheese to press it for 10-15 minutes, depending on how firm you want the cheese to be.
6. Chill and Serve:
   • Unwrap the cheese from the cloth. You can shape it into a block or round, or leave it rustic. Optionally, refrigerate the cheese for an hour to firm up. Sprinkle with black pepper before serving.

Serving Ideas:

• Serve your homemade cheese with crackers, crusty bread, or fresh veggies.
• Add it to salads or use it as a topping for pizzas or sandwiches.
• Drizzle with olive oil for an extra Mediterranean touch.

This easy cheese recipe is creamy, savory, and perfectly complemented by the briny flavor of the olives!