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Pour 2 liters of milk into a large pot and heat it until it’s almost boiling.
Add a pinch of salt and 50 milliliters of white vinegar to the milk. Stir gently.
Turn off the heat and let the mixture sit for about 5 minutes. It should curdle during this time.
Place a cheesecloth or clean kitchen towel over the top of a plastic bottle and secure it with a rubber band.
Carefully pour the curdled milk into the bottle, allowing the whey to drain out. This can take a few minutes.
Once most of the whey has drained, remove the cheese from the bottle. It should be firm and ready to use.
In a separate pan, melt 100 grams of butter and add 200 grams of mozzarella cheese. Stir until the cheese is melted and well combined.
Serve your homemade cheese with bread, sliced tomatoes, and a drizzle of balsamic sauce.
Enjoy your quick and delicious homemade cheese!
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