Homemade Cheese in 15 Minutes

Instructions:

1. Heat the milk:
   Warm the milk in a pot until it’s almost boiling (small bubbles around the edges).

2. Add vinegar or lemon:
   Turn off the heat. Add vinegar or lemon juice.
   Stir gently — the milk will separate into curds and whey right away.

3. Rest:
   Let it sit for 2–3 minutes to fully curdle.

4. Strain:
   Pour the mixture into a strainer lined with a clean cloth or cheesecloth.
   Press lightly to remove the excess liquid.

5. Season:
   Mix in the butter and salt. This gives the cheese a smoother, richer texture.

6. Shape:
   Wrap it in the cloth and press firmly to form a solid block.
   Let it rest for 10–15 minutes to firm up.

7. Ready to use!
   Slice it, crumble it, or spread it on bread.

Tips:

• The more you press it, the firmer the cheese will be.

• Add herbs for a flavored version.

• Keep refrigerated up to 3 days.