Homemade Herb-Infused Soft Cheese

Homemade Herb-Infused Soft Cheese

Ingredients:

• 1 gallon whole milk (preferably raw or unpasteurized)
• 1/4 cup white vinegar or lemon juice
• 1/2 teaspoon salt (adjust to taste)
• 1-2 teaspoons dried herbs (such as oregano, thyme, basil, or a mix)
• 1/2 teaspoon freshly cracked black pepper
• Cheesecloth for straining

Instructions:

1. Heat the Milk:
   • Pour the milk into a large pot and heat it over medium heat until it reaches about 180°F (82°C), just below boiling. Stir occasionally to prevent the milk from scorching.
2. Add the Acid:
   • Once the milk reaches 180°F, remove it from the heat.
   • Slowly stir in the white vinegar or lemon juice. Let the mixture sit undisturbed for 10-15 minutes. You should start to see curds (solid parts) separating from the whey (liquid).
3. Strain the Curds:
   • Line a colander with cheesecloth and place it over a large bowl to catch the whey.
   • Carefully pour the curdled milk into the colander, allowing the whey to drain out.
   • Gather the cheesecloth around the curds and gently squeeze to remove excess liquid.
4. Add Herbs and Seasoning:
   • Transfer the drained curds into a bowl.
   • Mix in the salt, dried herbs, and black pepper. You can adjust the herbs and spices according to your taste preference.
   • Stir until the herbs are evenly distributed.
5. Form the Cheese:
   • Line a small container or dish with cheesecloth (or lightly oil it).
   • Press the herb-infused cheese mixture into the dish, smoothing the top. Fold the cheesecloth over the top to cover it.
6. Refrigerate to Set:
   • Place the cheese in the refrigerator for 4-6 hours, or overnight, to firm up and allow the flavors to meld.
7. Cut and Serve:
   • Once the cheese has set, remove it from the container and cut it into cubes or your preferred shape.
   • Serve the cheese with crackers, bread, or as a snack on its own.

Additional Tips:

• Flavor Variations: You can experiment with different herbs and spices, or add garlic, chili flakes, or even nuts for extra flavor.
• Texture: For a firmer cheese, you can press the cheese with a heavier weight while it sets in the fridge to remove more moisture.

This homemade cheese is a fun and easy way to make a customizable, flavorful treat that can be enjoyed in a variety of ways. Let me know if you’d like more variations or ideas for this recipe