Heat the Milk: Pour 1.5 liters of milk into a large pot and heat over medium heat. Add a pinch of salt to taste.

Add Apple Cider Vinegar: Once the milk is warm (but not boiling), add 2 tablespoons of apple cider vinegar. Stir gently and watch as the milk curdles and forms 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 separate the curds from the whey. Set the whey aside for later use.

Mix in Butter and Herbs: Transfer the curds to a bowl and mix in 50 grams of melted butter and 1 tablespoon of Provencal herbs. Combine well.

Chill the Cheese: Place the cheese in a cheese mold or a lined container. Refrigerate for 12 hours to allow the flavors to meld and the cheese to firm up.

Serve: After chilling, your delicious homemade cheese is ready to enjoy!