“Stop Buying Cheese! Make Fresh Creamy Cheese at Home in 15 Minutes”

Ingredients

• 4 L 2% Milk (Whole container, preferably fresh)
• 12 Tbsp White Distilled Vinegar (Can substitute with lemon juice)
• 2 Tbsp Seasoning Blend (Optional – any herb or spice blend you like)

Instructions

1. Gather Ingredients and Equipment

   Measure out 4 L of 2% milk and 12 Tbsp of white distilled vinegar. Set out the Dutch oven, thermometer, strainer, large bowl, microwave‑safe plate, ice bath container, and a knife.

   Time: PT5M

2. Heat the Milk

   Place the Dutch oven on the hot plate and pour in the milk. Heat slowly, stirring occasionally, until the temperature reaches 110‑120°F (43‑49°C).

   Time: PT10M

   Temperature: 110-120°F

3. Add Vinegar and Curdle

   Remove the pot from heat, stir in the 12 Tbsp of vinegar gently, then cover the pot with a lid and let it sit for 10‑15 minutes to allow curd formation.

   Time: PT12M

4. Separate Curds from Whey

   Set a strainer over a large bowl. Carefully pour the curd‑and‑whey mixture into the strainer, allowing the whey to drain. Use a spoon or clean hands to press the curds gently to remove excess liquid.

   Time: PT5M

5. Microwave Stretching

   Transfer the hot curds to a microwave‑safe plate. Microwave on high for 30 seconds, then pull and stretch the cheese with a spatula or clean hands. Repeat for another 30 seconds, stretching each time, until the cheese is smooth and pliable.

   Time: PT1M

6. Shape and Ice‑Bath Cool

   Form the stretched cheese into a log (or any shape you prefer). Place the log into a bowl filled with ice water for 5 minutes to set the shape. Optionally sprinkle the seasoning blend and knead it in before the ice bath.

   Time: PT5M

7. Finish and Serve

   Remove the cheese from the ice bath, pat dry, and cut into slices or cubes. Use immediately in salads or store as directed.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

5 g

Fat

10 g

Fiber

0 g