Ingredients:
1.5 liters milk (6 1/3 cups)
Salt, to taste
2 tablespoons apple cider vinegar (30 ml)
50 grams melted butter (1/4 cup)
1 tablespoon Provencal herbs (15 ml)
Instructions:
Heat the Milk:
Pour the milk into a large, heavy-bottomed pot and heat it over medium heat. Stir occasionally to prevent scorching, and bring it just to a simmer (about 85°C or 185°F). Do not let it boil.
Add Vinegar:
Remove the pot from heat and stir in the apple cider vinegar. Let the milk sit undisturbed for 5–10 minutes. You’ll notice the curds (solid) separating from the whey (liquid).
Strain the Curds:
Line a colander with cheesecloth and place it over a large bowl to catch the whey. Carefully pour the curdled milk into the colander. Allow it to drain for 10–15 minutes, or longer for firmer cheese. Gently press the curds with a spoon to release extra whey if desired.
Flavor the Cheese:
Transfer the drained curds to a mixing bowl. Stir in the melted butter, Provencal herbs, and salt to taste. Mix gently until evenly incorporated.
Shape and Chill:
Shape the cheese into a small wheel or press it into a container. Cover and refrigerate for at least 1 hour to firm up and let the flavors meld.
Serving Suggestions:
Enjoy your herb-infused cheese on crackers, bread, or as a topping for salads. It pairs beautifully with olives, roasted vegetables, or a drizzle of olive oil!