Steps to Make Your Unleavened Cheese:
Heat the Milk: Pour the milk into the large pot and slowly heat it on the stove. You’ll want to bring the milk to just below boiling, around 200°F (93°C). It’s important to heat the milk gently to prevent burning. Stir occasionally to ensure even heat distribution.
Add Vinegar: Once the milk is hot, remove the pot from the heat. Pour in the glass of vinegar and stir gently. You’ll notice the milk starting to curdle immediately as the vinegar reacts with it. This reaction separates the milk into curds (solids) and whey (liquid).
Let It Rest: Allow the mixture to sit undisturbed for 10 to 15 minutes. During this time, the curds will fully separate from the whey, making the next steps easier.
Drain the Curds: Line your colander with cheesecloth or a clean kitchen towel and place it over a large bowl or sink. Carefully pour the curdled milk into the colander, letting the whey drain away. You can save the whey for other recipes if you like—it’s great in baked goods or smoothies for added nutrition.
Press the Cheese: Once the majority of the whey has drained, gather the corners of the cheesecloth and gently squeeze to remove excess liquid. Be careful not to press too hard; you want the cheese to remain moist. If desired, mix in a pinch of salt for flavor while the cheese is still warm.
Shape and Chill: Mold the cheese into your desired shape and wrap it in the cheesecloth. Place it in the refrigerator for a few hours to firm up and further develop the flavors.
Enjoy Your Homemade Cheese!
This homemade unleavened cheese is wonderfully versatile—enjoy it sliced on crackers, crumbled over salads, or melted into a variety of dishes. It’s not only a satisfying kitchen project but also a healthier alternative to store-bought cheeses, free of preservatives and artificial ingredients. So why not impress your family and friends with your cheesemaking skills? It’s a delightful way to add a touch of homemade charm to your meals.
