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Homemade Cheese with Provencal Herbs finished dish

Homemade Cheese with Provencal Herbs

Recipe card for Homemade Cheese with Provencal Herbs.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 6 cups (1.5 liters) high-fat milk 1.5 quarts
  • Juice of 1 large lemon about 4 tablespoons / 60 ml
  • 1 tablespoon salt 15 g, or to taste
  • 2 tablespoons chia seeds 30 g, optional
  • 1 tablespoon Provencal herbs 15 g, dried or fresh
  • 15 grams gelatin about 1 tablespoon, dissolved in cold water

Method
 

Preparation
  1. Heat the milk: Pour the milk into a pot and heat it until it's almost boiling.
  2. Add lemon juice: Stir in the lemon juice until the milk curdles and separates into curds and whey.
  3. Separate the curds: Strain the curds using cheesecloth or a fine strainer to remove the whey.
  4. Prepare gelatin: Dissolve gelatin in cold water and let it swell, then mix it into the curds along with salt, chia seeds, and Provencal herbs.
  5. Mold and refrigerate: Transfer the mixture into a mold, press it down with a heavy object, and refrigerate for 2-3 hours or until firm.

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