Ingredients

• 1.5 liters (6 1/3 cups) milk (preferably whole milk for a richer texture)
• Salt, to taste
• 2 tablespoons apple cider vinegar (30 ml) (to curdle the milk)
• 50 grams melted butter (1/4 cup) (for added creaminess)
• 1 tablespoon Provencal herbs (15 ml) (a blend of dried thyme, rosemary, basil, marjoram, and oregano)

Step-by-Step Instructions

Step 1: Heat the Milk

1. Pour the Milk into a Pot: Start by pouring 1.5 liters of milk into a large pot. Make sure the pot is large enough to allow the milk to heat evenly without boiling over.
2. Add Salt: Add a pinch of salt to taste. You can adjust the salt level later after tasting the cheese.
3. Heat the Milk Slowly: Place the pot over medium heat and gradually bring the milk to a simmer. Stir the milk occasionally to prevent it from sticking to the bottom of the pot.

Step 2: Add Vinegar to Curdle the Milk

1. Remove from Heat: Once the milk reaches a gentle simmer (just before boiling), remove it from the heat.
2. Add Vinegar: Slowly stir in 2 tablespoons of apple cider vinegar. This will cause the milk to curdle and separate into curds (the solid part) and whey (the liquid part).
3. Let it Sit: Allow the mixture to sit for 10-15 minutes. You will see the curds forming and separating from the whey.

Step 3: Strain the Curds

1. Prepare a Cheesecloth: Line a fine-mesh sieve or colander with cheesecloth or a clean kitchen towel. Place the sieve over a large bowl to catch the whey.
2. Pour the Mixture: Carefully pour the curdled milk into the cheesecloth-lined sieve, allowing the whey to drain through. Let it drain for about 10-15 minutes, or until most of the liquid has drained out.
3. Squeeze out Excess Liquid: Gather the edges of the cheesecloth and gently squeeze to remove any remaining whey. Be careful not to press too hard as you want to retain some moisture for a soft texture.

Step 4: Add Butter and Herbs

1. Melt the Butter: While the curds are draining, melt 50 grams of butter (about 1/4 cup) in a small saucepan or microwave.
2. Transfer the Curds: After draining, transfer the curds to a mixing bowl.
3. Add Butter and Herbs: Pour the melted butter over the curds and add 1 tablespoon of Provencal herbs. Mix everything together until well combined. The butter will add richness and the herbs will infuse the cheese with a wonderful aroma and flavor.

Step 5: Taste and Adjust

1. Season with Salt: Taste the cheese and add more salt if needed. Adjust the seasoning to your preference.
2. Shape the Cheese: You can shape the cheese into a round, press it into a mold, or leave it in a loose, rustic form.

Step 6: Chill and Serve

1. Chill the Cheese: Place the cheese in the refrigerator for at least 1-2 hours to firm up and allow the flavors to meld together.
2. Serve: Once chilled, your homemade herb cheese is ready to be served! Spread it on crackers, bread, or use it as a topping for salads, roasted vegetables, or pasta.

Cooking Tips

1. Use Whole Milk: Whole milk will yield creamier and richer cheese compared to low-fat or skim milk. The higher fat content helps the cheese bind better.
2. Herb Variations: While Provencal herbs give the cheese a Mediterranean flavor, feel free to experiment with other herbs like dill, parsley, or chives for different flavor profiles.
3. Texture Control: For a firmer cheese, let the curds drain longer, or place a weight on top to press out more whey. For a softer cheese, drain it for less time.
4. Flavor Boost: Add minced garlic, black pepper, or red pepper flakes to the cheese mixture for an extra kick of flavor.
5. Whey Uses: Don’t throw away the whey! You can use it in smoothies, soups, or even as a base for making bread or pancakes.

Storage

• Refrigeration: Store the homemade cheese in an airtight container in the refrigerator for up to 5 days. Keep it chilled to maintain its freshness and texture.
• Freezing: While you can freeze the cheese, the texture may change slightly when thawed. If you do freeze it, wrap it tightly in plastic wrap or place it in an airtight container.

Nutritional Facts (Per Serving, Approx. 50g)

• Calories: 120 kcal
• Protein: 4g
• Carbohydrates: 2g
• Fat: 10g
• Fiber: 0g
• Sugar: 2g
• Sodium: 60mg

This homemade herb cheese is low in carbohydrates and packed with healthy fats and protein, making it a great option for those following a low-carb or ketogenic diet. The addition of herbs also provides antioxidants and vitamins.

FAQs

1. Can I use other types of milk for this recipe?

Yes, you can use goat’s milk, sheep’s milk, or even plant-based milks like soy or almond, though the texture and flavor may vary slightly. Dairy-free versions will require a different curdling agent, such as lemon juice or calcium sulfate.

2. What can I use if I don’t have apple cider vinegar?

You can substitute apple cider vinegar with white vinegar or lemon juice, as both will curdle the milk in a similar way.

3. How can I make the cheese firmer?

To make the cheese firmer, you can press the curds longer or place a weight on top of the cheesecloth-wrapped curds to drain out more whey.

4. Can I make this cheese dairy-free?

Yes, you can make a dairy-free version by using plant-based milk like soy milk and curdling it with lemon juice. However, the texture and taste will differ slightly from dairy cheese.

5. Can I flavor the cheese with other ingredients?

Absolutely! You can add garlic, pepper, chili flakes, or even sun-dried tomatoes to the cheese mixture for different flavor combinations.

Conclusion

Homemade herb cheese is an easy and fun recipe that results in a delicious, creamy, and flavorful cheese that you can enjoy on its own or as part of a meal. With just a few basic ingredients, you can create a personalized cheese that’s fresh, healthy, and bursting with flavor. Whether you’re looking to impress guests or just want a homemade treat, this cheese recipe is sure to satisfy your cravings while supporting a healthy diet.