Ingredients for Homemade Cheese:

• 2 liters of fresh milk (preferably with a higher fat content)

• 60 ml of alcoholic vinegar

• Salt to taste

Step-by-Step Guide to Making Cheese

1. Heat the Milk: Pour the milk into a large pot and slowly heat it on the stove. You’ll want to bring it to a point just before boiling, around 85-90°C (185-194°F). Stir occasionally to prevent burning at the bottom.

2. Add Vinegar: Once the milk reaches the right temperature, add the vinegar. Stir gently for a couple of minutes. The milk will begin to curdle, separating into curds (solid) and whey (liquid).

3. Curds and Whey: Let the mixture sit for about 10 minutes. You’ll see the curds (the basis for your cheese) separate more clearly from the whey.

4. Drain the Curds: Line a colander with cheesecloth and pour the mixture into it to separate the curds from the whey. You can save the whey for other uses – it’s packed with nutrients and great for drinking!

5. Press the Cheese: Gather the edges of the cheesecloth and gently squeeze out the excess whey. Shape the cheese into a ball or a block, then press it to expel more whey. The more you press, the firmer your cheese will be.

6. Salt for Flavor: Unwrap the cheese and add salt to taste. You can also add herbs or spices for extra flavor.

7. Age the Cheese: If you prefer aged cheese, place it in a cool, dry place for a few days to a few weeks, depending on how strong you want the flavor.