Basic Cheese Recipe

Inspired by Geraldi's

Time1h

Serves4

Perfect as is, or make your own combination, adding any of our ingredients

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Ingredients

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1
Heat the Milk
In a large pot, pour in the milk and heat it over medium heat. Stir occasionally to prevent it from scorching.
2
Curdling the Milk
Once the milk reaches a temperature of about 190°F (90°C), remove it from the heat. Slowly add the white vinegar or lemon juice while stirring gently. You should see the milk begin to curdle and separate into curds and whey.
3
Straining 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. Gather the ends of the cheesecloth and gently squeeze to remove excess whey.
4
Seasoning the Cheese
Transfer the curds to a bowl and sprinkle with salt. If desired, add any optional ingredients such as dried herbs, garlic powder, chili flakes, or black pepper. Mix well to incorporate.
5
Shaping the Cheese
For a firmer cheese, press the curds into a mold or shape them into a ball. Wrap in cheesecloth and place a weight on top to help shape the cheese.
6
Refrigerate
Refrigerate the cheese for at least 1 hour before serving to allow it to firm up.