Pour 1 liter of whole milk into a saucepan.
Add 3 tablespoons of white vinegar to the milk. You can also use lemon juice as a substitute.
Heat the milk on medium-low heat, stirring constantly. As it heats, you’ll notice it curdling.
When the curds and whey have separated completely, remove it from the heat. The curds will look like white solids, and the whey will be a yellowish liquid.
Place a cheesecloth or clean kitchen towel over a bowl or container to strain the cheese.
Carefully pour the curdled mixture onto the cloth, allowing the whey to drain out. You can save the whey for other uses.
Gather the edges of the cloth and twist it to squeeze out any excess whey from the cheese.
Place the cheese in a bowl and mix in 20 grams of salted butter. You can also use unsalted butter if you prefer.
Your homemade cheese is ready to enjoy! It can be refrigerated for up to 5 days.
Savor your homemade cheese—it’s the best-selling cheese in your kitchen!
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