At a glance
You're making a creamy, herb-flavored cheese with just milk and vinegar—the vinegar does all the work by causing the milk to curdle instantly. After straining and seasoning with your favorite herbs, you'll squeeze everything into a ball that's ready to eat in under 35 minutes, giving you a homemade cheese that tastes way better than anything store-bought.
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Bring the milk to a boil
Slowly bring the milk to a boil, stirring constantly so it doesn't catch on the bottom. Then take it off the heat.
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Curdling
Pour in the vinegar while stirring constantly – within moments the milk will start to curdle.
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Set up the cheesecloth and sieve
Now set up a pot or bowl with a sieve on top, lined with a piece of cheesecloth. Pour the curdled milk mixture through it so the curds settle in the cloth.
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