This simple fresh cheese requires no starter culture or rennet and instead relies on the acidic nature of white vinegar to cause the milk solids to separate from the whey. Its taste is sweet, milky, and mild, so I like to add
fresh herbs to the cheese, though you can skip them if you prefer a plain cheese. I serve the cheese cubed, for a light appetizer or a small snack, though it also melts very well and can substitute for any similar mildtasting
cheese.
MAKES ABOUT 4 (2-OUNCE) SERVINGS
INGREDIENTS
- 8 cups whole milk (not ultrapasteurized)
- 3 tablespoons white vinegar
- 1 tablespoon snipped chives
- 1 tablespoon chopped fresh curly parsley
- 1 teaspoon finely ground unrefined sea salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Line a fine-mesh sieve with a double layer of cheesecloth and set it over a large bowl to catch the dripping whey.
- Bring the milk to a boil over medium heat, stirring it frequently to prevent scorching.
- Decrease the heat to low and stir in the vinegar. The milk solids should separate from the whey almost immediately, but continue stirring until the solids separate completely from the greenish-colored whey.
- Turn off the heat and let the curds and whey rest for about 5 minutes.
- Pour the curds and whey into the cheesecloth-lined sieve, then stir the herbs, salt, and pepper into the curds.
- Twist the cloth together over the curds and knot it tightly so that the curds form a thick, round ball.
- Give the cheesecloth a good squeeze to wring out more whey.
- Hang the cloth on a hook or knot it around a spoon handle and suspend the ball above a bowl. Alternatively, hang the cloth on the faucet of your kitchen sink.
- Allow the remaining whey to drip out of the bundle for 4 hours.
- Give the bundle one last squeeze, then unwrap the cheese, place it in an airtight container, and store in the fridge for about a week.
