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Making your own cheese at home is a fun and delicious way to enjoy dairy products without chemicals and preservatives. This smooth, flavorful cheese is perfect for a variety of dishes. Whether you’re looking for a healthier, additive-free option or simply love a good DIY kitchen project, this recipe is for you. While the prep time is quick, the best texture and flavor come from letting the cheese chill for a while.

Preparation Time:
Active Time: 30 minutes
Inactive Time (Chilling): 12 hours
Total Time: 12 hours, 30 minutes
Ingredients:
1 and 3/4 cups (1.5 liters) of milk
Salt, to taste
2 teaspoons (30 ml) of apple cider vinegar
1/2 cup (50 grams) of melted butter
1 tablespoon (13 ml) of Provencal herbs (or any herb blend you prefer)
Instructions:

Heat the Milk: Pour the 1.5 liters of milk into a large saucepan and heat it over medium heat. Add salt to taste. Stir occasionally to prevent the milk from burning.
Add Vinegar: Once the milk is hot but not boiling, whisk in the apple cider vinegar. Gently stir the mixture and watch as the milk curdles into cheese curds.
Separate the Curds from the Whey: Remove the saucepan from the heat and let it cool slightly. Then, strain the curds from the whey using a fine-mesh sieve or cheesecloth. Save the whey for later use.
Mix the Curds: Transfer the curds into a bowl. Add the melted butter and Provencal herbs, and stir until well combined.
Form the Cheese: Spoon the curd mixture into a lined container or cheese mold. Press it down gently to remove air bubbles.
Chill: Refrigerate the cheese for at least 1 hour. For the best results, let it chill for 12 hours to allow the flavors to develop and the cheese to firm up.
Serve: After the cheese has chilled, it’s ready to be served!
Serving Suggestions: