Making cheese at home might seem like a complicated process reserved for skilled artisans, but with this simple recipe from an Italian grandmother, you can create fresh, delicious cheese in just 10 minutes using just vinegar and milk. This quick and easy approach requires minimal ingredients and equipment, making it perfect for beginners. Here’s how to make your own homemade cheese, infused with a touch of Italian tradition.

Ingredients:

• 1 liter of whole milk (preferably fresh and not ultra-pasteurized)
• 2 tablespoons of white vinegar or apple cider vinegar
• A pinch of salt (optional)
• Herbs or spices for flavoring (optional, such as garlic powder, dried herbs, or cracked pepper)

Equipment:

• A large pot
• A stirring spoon
• A colander
• Cheesecloth or a clean, fine kitchen towel
• A bowl to catch the whey

Instructions:

1. Heat the Milk:
   • Pour the milk into the large pot and slowly heat it on the stove over medium heat. Stir occasionally to prevent the milk from scorching at the bottom. You want to heat the milk to just before boiling, around 85-90°C (185-194°F).
2. Add Vinegar:
   • Once the milk is hot (small bubbles form on the edges, but it’s not boiling), remove the pot from heat. Stir in the vinegar gently and let it sit for a couple of minutes. You’ll see the milk begin to curdle as the acid in the vinegar separates the milk into curds (solids) and whey (liquid).
3. Let the Mixture Settle:
   • Allow the mixture to sit undisturbed for about 5-10 minutes. During this time, the curds will further separate from the whey, becoming more distinct.
4. Strain the Curds:
   • Line the colander with cheesecloth or a clean kitchen towel and place it over a bowl to catch the whey. Carefully pour the curds and whey into the colander to separate them. You can save the whey for other recipes like baking or smoothies.
5. Season the Cheese:
   • Once the curds are in the colander, you can mix in a pinch of salt or any other herbs and spices you like. This step is optional but can enhance the flavor of your cheese.
6. Press the Cheese:
   • Gather the corners of the cheesecloth and twist gently to press the curds together and squeeze out additional whey. The more you press and drain the whey, the firmer your cheese will be.
7. Shape and Chill:
   • Once pressed, you can shape the cheese into a ball or a small wheel. Place it in the refrigerator for a few hours to firm up, although you can also enjoy it immediately if you prefer a softer texture.

Serving Suggestions:

• Enjoy your homemade cheese on a cracker, sprinkled over salads, or melted in dishes. It’s particularly delightful in Italian recipes like lasagna or sprinkled over pizzas.

Conclusion: This simple vinegar and milk cheese recipe is not only a quick culinary project but also a delightful way to bring a piece of Italian heritage into your kitchen. It’s perfect for those looking to experiment with basic cheese-making without the need for specialized ingredients or equipment. Enjoy the freshness of homemade cheese and the satisfaction of creating something delicious from scratch in just minutes!