Homemade Herb Cheese from Just Two Ingredients
·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.
Curdling
Pour in the vinegar while stirring constantly – within moments the milk will start to curdle.
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.
Season and mix
Now it's time to add the herbs and salt (the salt will draw out moisture from the cheese, making it firmer). I used about a level small teaspoon of herb salt and 4 basil leaves, then mixed it all in thoroughly.
Shape into a ball
Gather the corners of the cheesecloth and twist them together to form a ball of cheese inside, squeezing out any remaining excess water.
Serving tip
Your cheese is ready – I love it best served warm with crusty bread and cherry tomatoes.
