This homemade cheese is an easy, preservative-free alternative to store-bought varieties. Made with just a few ingredients, it’s infused with Provencal herbs for a rich and savory flavor. Perfect for sandwiches, cheese boards, or as a topping for your favorite dishes!
Preparation Time
- Active Time: 20 minutes
- Inactive Time (Chilling): 12 hours
- Total Time: 12 hours 20 minutes
Ingredients
- 1.5 liters milk (6 1/3 cups)
- Salt, to taste
- 2 tbsp apple cider vinegar (30 ml)
- 50 g melted butter (1/4 cup)
- 1 tbsp Provencal herbs (15 ml)
Directions
- Heat the Milk:
- Pour 1.5 liters of milk into a large pot and heat over medium heat. Add salt to taste.
- Add Apple Cider Vinegar:
- When the milk is warm (not boiling), add 2 tablespoons of apple cider vinegar. Stir gently until the milk curdles, forming cheese curds.
- Separate Curds from Whey:
- Remove the pot from the heat and let it sit for a few minutes. Use a fine sieve or cheesecloth to strain the curds, saving the whey for later use.
- Mix in Butter and Herbs:
- Place the curds in a bowl. Mix in 50 grams of melted butter and 1 tablespoon of Provencal herbs until well combined.
- Chill the Cheese:
- Transfer the cheese to a mold or lined container. Refrigerate for 12 hours to allow the flavors to develop and the cheese to firm up.
- Serve:
- After chilling, the cheese is ready to serve.
Serving Suggestions
- Spread on fresh toast or bagels.
- Add to salads for a creamy, herby twist.
- Pair with crackers and fruit for an elegant cheese board.
- Use as a filling for omelets or savory crepes.
- Melt over baked vegetables or pasta.
Cooking Tips
- Use whole milk for creamier, richer cheese.
- Heat the milk gently; overheating can alter the texture.
- Reuse the leftover whey in smoothies, soups, or baked goods.
- Adjust the amount of herbs to match your preferred flavor intensity.
Nutritional Benefits
- High in Protein: Supports muscle growth and repair.
- Rich in Calcium: Promotes strong bones and teeth.
- Preservative-Free: A healthier option compared to store-bought cheese.
Dietary Information
- Vegetarian-Friendly
- Gluten-Free
- Low Carb
Nutritional Facts (Per 50g Serving)
- Calories: 110
- Protein: 5g
- Carbohydrates: 1g
- Fat: 9g
- Calcium: 15% of the daily value
Storage Tips
- Store in an airtight container in the fridge for up to 7 days.
- Freeze for up to 3 months. Thaw in the fridge before use (texture may vary).
Why You’ll Love This Recipe
- Quick and easy, requiring minimal effort and ingredients.
- Customizable with your favorite herbs and spices.
- A healthy, preservative-free alternative to store-bought cheese.
- Versatile for snacks, meals, and party platters.
Conclusion
This homemade cheese with Provencal herbs is a perfect addition to your culinary repertoire. Its creamy texture and aromatic flavor make it ideal for both everyday meals and special occasions. Whether spread on toast, paired with fruit, or used in cooking, this cheese is sure to delight!
Frequently Asked Questions
- Can I use a different type of milk?
Yes, whole milk is recommended, but goat’s milk or plant-based milk can also work. - Can I skip the butter?
Yes, but the butter adds creaminess and richness. - Can I add different herbs?
Absolutely! Experiment with basil, thyme, or chives for varied flavors. - How do I ensure the milk curdles properly?
Make sure the milk is warm, not boiling, before adding vinegar or lemon juice. - What can I do with the leftover whey?
Use it in smoothies, soups, or as a substitute for water in baking. - Can I skip the chilling step?
The chilling allows the flavors to meld and the cheese to firm up, but it can be eaten immediately if preferred. - How can I make this cheese dairy-free?
Use plant-based milk and omit butter for a vegan-friendly version. - Can I add garlic or chili flakes?
Yes, these additions enhance flavor and can be mixed in during the butter and herb step. - Is this cheese good for melting?
It melts well in dishes like omelets, pizzas, or baked recipes. - Can I make a larger batch?
Yes, just scale up the ingredients while maintaining the proportions.