If you’re looking for a delicious and unique twist on homemade cheese, this recipe using milk and onions is a must-try! It’s a simple process that results in a rich, flavorful cheese with a subtle hint of onion, perfect for adding to salads, sandwiches, or enjoying on its own. Here’s how to make this secret cheese recipe at home.

Ingredients:

• 1 liter of whole milk (fresh or pasteurized)

• 1 medium onion (peeled and halved)

• 2 tablespoons lemon juice or white vinegar (for curdling the milk)

• 1 teaspoon salt (or to taste)

• Fresh herbs (optional, for added flavor)

• Cheesecloth or a clean kitchen towel

Instructions:

Step 1: Prepare the Milk

1. Heat the Milk:

   • Pour the milk into a large saucepan and add the halved onion directly into the milk. Slowly heat the milk over medium heat, stirring occasionally to prevent it from scorching on the bottom.

2. Infuse with Onion:

   • Allow the onion to steep in the milk as it heats up, infusing the milk with a subtle onion flavor. Keep heating the milk until it reaches a gentle simmer (don’t let it boil).

Step 2: Curdle the Milk

3. Add the Acid:

   • Once the milk reaches a simmer, remove the onion halves and discard. Add the lemon juice or vinegar, one tablespoon at a time, stirring gently. You will notice the milk starting to curdle and separate into curds and whey.

4. Curd Formation:

   • Continue stirring gently until the curds fully form. This should take about 2-3 minutes. The whey (liquid part) should turn a slightly yellowish color.

Step 3: Strain the Curds

5. Strain the Cheese:

   • Place a cheesecloth or a clean kitchen towel over a colander and carefully pour the curdled milk through it to strain the curds from the whey. Let it sit for a few minutes to drain the liquid.

6. Add Salt and Herbs:

   • Once most of the whey has drained, gather the curds in the cloth and sprinkle in the salt. You can also add finely chopped fresh herbs like parsley, chives, or dill for extra flavor. Mix gently to distribute the salt and herbs evenly.

Step 4: Shape the Cheese

7. Shape and Press:

   • Gather the curds into a ball or form them into a round shape while still in the cloth. For firmer cheese, you can press it by placing a heavy object (like a pot filled with water) on top of the wrapped curds for about 30 minutes to 1 hour.

8. Unwrap and Serve:

   • After pressing, unwrap the cheese from the cloth. You should have a soft, fresh cheese ready to enjoy! Slice it, crumble it, or spread it as desired.

Serving Suggestions:

• Salads: Crumble the cheese over fresh salads for a tangy twist.

• Sandwiches: Slice and add to sandwiches or wraps for a burst of creamy, savory flavor.

• Snack: Enjoy it on its own with crackers or bread as a tasty snack.

Tips:

• Flavor Variations: You can experiment with other spices or flavors such as black pepper, garlic, or even a pinch of chili flakes to give your cheese an extra kick.

• Storage: Store the cheese in an airtight container in the fridge. It should last up to 3-4 days.

Conclusion:

This homemade cheese made with milk and onions is an easy and delightful recipe that yields a fresh, soft cheese with a unique flavor. The infusion of onion adds a subtle savory depth, while the simple process makes it a perfect beginner’s recipe for making cheese at home. Give it a try, and enjoy your homemade creation with friends and family!