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Cooking
Homemade Herb Cheese from Just Two Ingredients
· 4 servings
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.
Curdle the milk
Stirring constantly, pour the vinegar into the milk – within moments it will start to curdle.
Set up the sieve and cheesecloth
Set a sieve over a pot or bowl and line it with cheesecloth. Pour the curdled milk mixture over it so the curds settle in the cloth.
Season and mix
Now it's time to add the herbs and salt (the salt draws out water from the cheese, making it firmer). I used about a heaped small teaspoon of herb salt and 4 basil leaves, then mixed everything thoroughly.
Shape into a ball
Gather up the corners of the cheesecloth and twist it to form the cheese into a ball inside the cloth, squeezing out any remaining excess water.
Serving tip
Your cheese is ready – I love it best still warm, served with crusty bread and cherry tomatoes.