Homemade Cheese Using Milk and Vinegar
Ingredients
- 5 liters full-fat milk
- 1/2 cup vinegar
- 1 tablespoon salt
- 1 teaspoon nigella seeds
Preparation
Heat the milk in a deep pot with a thick base on medium heat until it boils.
Remove from heat, add vinegar directly and stir a little.
Leave the milk for a few minutes; you will notice that it starts to curdle and a clear liquid forms.
Drain as much liquid as possible from the pot, then pour the mixture into a cheesecloth bag. Add salt and nigella seeds and stir to mix the salt well.
Press on the mixture to gather it at the bottom of the bag. Place it in a plastic strainer with wide holes over a deep plate.
Place a glass plate on the bag and then put a heavy object on it, such as a copper mortar or a heavy stone.
Let the cheese drain for 4-5 hours in a cool place. The longer you leave it under the weight, the firmer it will be.
Dispose of the drained water in the plate from time to time.
Remove the cheese from the bag, cut into slices, and serve with fresh bread and olives.
