Homemade Cheese with Just Milk and Vinegar

Pour milk into a large pot and heat gently over medium heat until it’s warm but not boiling (~85°C / 185°F).

2. Add Vinegar

Slowly stir in apple cider vinegar.

Milk will begin to curdle and separate into curds (solid) and whey (liquid).

3. Separate Curds and Whey

Line a colander with a clean cheesecloth.

Pour the curdled milk into the colander, letting the whey drain naturally.

4. Press and Season

Gather the cheesecloth and gently press out excess whey.

Transfer the curds to a bowl and mix in melted butter, Provencal herbs, and salt to taste.

5. Shape and Chill