Homemade Cheese from Milk and Vinegar: Quick, Easy, and Delicious

Heat the Milk: Pour milk into a large saucepan and heat over medium heat until it begins to steam—but do not let it boil.

Add Vinegar: Remove from heat and slowly stir in apple cider vinegar. You will notice the milk curdling, separating into curds and whey.

Let It Sit: Allow the mixture to sit for 5–10 minutes for the curds to fully form.

Strain the Curds: Line a colander with cheesecloth or a clean kitchen towel. Pour the curds and whey through the cloth, letting the whey drain away.

Season & Mix: Transfer the curds to a bowl. Add melted butter and salt to taste. Mix well until smooth and creamy.

Shape or Serve: Shape the cheese into a block or simply serve it fresh. Store in an airtight container in the refrigerator for up to a week.

Serving and Storage Tips