Don’t buy cheese! Just add vinegar to milk and you get incredibly delicious homemade cheese!

Step 2: Add the Vinegar

1. Remove the milk from heat.
2. Slowly pour in the vinegar, one tablespoon at a time, while gently stirring.
3. You will see the milk curdle almost instantly, forming white clumps (curds) and a yellowish liquid (whey).
4. If curdling doesn’t happen right away, add a bit more vinegar and keep stirring gently.

Step 3: Let It Sit

1. Let the curdled milk sit for 5–10 minutes. This allows the curds to fully form and separate.

Step 4: Strain the Curds

1. Line a colander with cheesecloth or a clean towel.
2. Carefully pour the curdled mixture into the colander over a bowl to catch the whey (don’t throw it away — it’s nutritious and can be used in soups, baking, or smoothies).
3. Let the cheese drain for 10–30 minutes, depending on how soft or firm you want it.
4. For firmer cheese, twist the cloth and squeeze out more whey, or press it with a weight.

Step 5: Season and Store

1. Transfer the curds to a bowl and mix in salt (and any optional herbs or spices).
2. Store your cheese in an airtight container in the fridge for up to 5 days.

🍽 How to Use Your Homemade Cheese

This fresh cheese, often called paneer or farmer’s cheese, is incredibly versatile. You can:

• Spread it on toast
• Crumble it over salads
• Add it to pasta or baked dishes
• Grill it or fry it in cubes
• Mix it into scrambled eggs or omelets

💡 Tips for Success

• Don’t boil the milk — just bring it to a gentle simmer.
• Use non-ultra-pasteurized milk for best results.
• Flavor it while still warm to allow better absorption of spices or herbs.
• Save the whey! It’s full of protein and can be used in other recipes.

✅ Final Thoughts

Making cheese at home might sound intimidating, but this method proves how simple and rewarding it can be. With just milk and vinegar, you can create a delicious, soft, and creamy cheese that’s free from additives, customizable to your taste, and incredibly satisfying to make.

Next time you run out of cheese, skip the store — your kitchen already holds the secret ingredients!

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