Homemade cheese from village milk
2 servings
60 minutes
Homemade cheese from village milk is a true symbol of comfort and tradition. It traces back to centuries-old European cheese-making methods when each family could prepare a fresh and natural product. Its taste is gentle, creamy, with a slight acidity from apple cider vinegar, while the aroma of dill adds a spicy freshness. This cheese is perfect as a standalone treat or as an ingredient for sandwiches, salads, or casseroles. Its soft texture and rich flavor make it indispensable on the home table. The preparation process is simple and accessible: just a few steps and in 12 hours you can enjoy this natural delicacy. It’s true pleasure from simple and quality ingredients passed down through generations.
1
Heat the milk. Once it starts to boil, add vinegar, butter, salt, and optionally, finely chopped dill. Remove from heat, stir. Bring to a boil again (make sure the mixture boils well) to separate the milk and release the whey.
- Whole milk: 1.5 l
- Apple cider vinegar: 3 tablespoons
- Butter: 2 g
- Salt: to taste
- Dill: 3 tablespoons
2
Take a strainer and cover it with a double layer of cheesecloth, pour the milk through the strainer. Squeeze the curd well and wrap it in cheesecloth. Place the curd in another container and put it under a weight (once the curd cools down, it can be placed in the refrigerator).
- Whole milk: 1.5 l
3
The cheese will be ready in 12 hours, you can cut and serve it.
