Homemade Herb Cheese from Milk & Vinegar

👩‍🍳 Instructions

1. Heat the Milk:
   In a large saucepan, heat the milk over medium heat until it just begins to boil (around 180–190°F / 82–88°C). Stir occasionally to prevent scorching.
2. Add Vinegar:
   Once the milk begins to bubble gently, remove it from heat and immediately add the apple cider vinegar. Stir slowly for 1–2 minutes. The milk should start to curdle as curds (solid) separate from whey (liquid).
3. Strain the Curds:
   Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl. Carefully pour the curdled milk into the colander to separate the whey. Let drain for 10–15 minutes depending on your desired consistency (less time = creamier cheese).
4. Flavor the Cheese:
   Transfer the curds into a bowl. Add melted butter, salt to taste, and Provençal herbs. Mix well until the butter is absorbed and the herbs are evenly distributed.
5. Shape & Chill:
   Shape the cheese into a ball or press into a small container or mold. Let cool at room temperature, then refrigerate for at least 1 hour to firm up and allow flavors to meld.

🧂 Serving Suggestions