Homemade Cheese Recipe (From Just 2 Liters of Milk)

Ingredients:

• 2 liters of full-fat milk (preferably raw or fresh, unprocessed)
• 1 kg of cheesecloth or muslin
• 1 tablespoon of salt (optional, adjust to taste)
• A heavy object for pressing (like a clean stone or a weighted pan)

Instructions:

1. Heat the Milk: Pour the 2 liters of milk into a large pot and place it on medium heat. Slowly heat the milk until it reaches just before boiling (around 85-90°C or 185-195°F). Stir occasionally to prevent scorching.
2. Curdling the Milk (Without Vinegar or Citric Acid): Remove the milk from heat and let it sit uncovered for about 10 minutes. The milk will begin to form curds naturally, separating into solid curds and liquid whey.
3. Straining the Curd: Line a large bowl with the cheesecloth, allowing some of it to hang over the edges. Carefully pour the curdled milk into the cheesecloth, straining out the whey. Let it sit for about 30 minutes to drain the liquid.
4. Pressing the Cheese: Gather the edges of the cheesecloth and tie them together, forming a pouch with the curds inside. Hang the pouch over the sink or a large container to continue draining for another 2 hours.

   After this, place the pouch on a flat surface and put a heavy object on top to press the cheese further. Leave it for 3-4 hours (or overnight) to remove excess moisture and shape the cheese.

5. Salting the Cheese (Optional): Once the cheese has formed, gently unwrap it from the cheesecloth. Sprinkle salt evenly over the cheese to enhance flavor and help preserve it. If you prefer unsalted cheese, you can skip this step.
6. **Enjoy Your Cheese: