Ingredients
4 cups (1 liter) whole milk
2 tablespoons white vinegar or lemon juice
½ teaspoon salt (optional)
Instructions
1. Heat the Milk: In a saucepan, heat the milk over medium heat until it just starts to boil. Stir occasionally to prevent scorching.
2. Add Acid: Turn off the heat and slowly add vinegar or lemon juice, stirring gently. The milk will begin to curdle. Let it sit for 5–10 minutes.
3. Strain: Line a strainer with cheesecloth and pour the curdled milk through it. Let the whey drain for about 10 minutes.
4. Season (Optional): Sprinkle salt over the cheese and mix gently.
5. Press (For Firmer Cheese): Gather the cheesecloth and squeeze out excess moisture. If you want firmer cheese (like paneer), place it under a heavy object for 30–60 minutes.
6. Store & Serve: Use immediately or refrigerate for up to 3 days.
Would you like a variation, like adding herbs or making mozzarella?
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