Homemade Fresh Cheese with Vegetable Salad

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Cooking Directions

    1. Pour the milk into a large pot and slowly bring it to a gentle boil over medium heat, stirring occasionally to prevent burning.

    2. Once the milk reaches a simmer, add the vinegar gradually while stirring. You’ll see the milk begin to curdle and separate into curds (solid) and whey (liquid).

    3. Allow the curds to form fully, then carefully strain the mixture through a cheesecloth or fine sieve to separate the cheese curds from the whey.

    4. Gather the cheesecloth into a pouch, squeeze out excess liquid, and shape the cheese into a small block or ball.

    5. Season the cheese with a little salt and mix in melted butter for creaminess. Sprinkle dried Provencal herbs to infuse aromatic flavor.

    6. Line a rectangular glass dish with baking paper, place the cheese inside, and cover with cling film. Let it cool in the refrigerator for at least 1–2 hours to firm up.

    7. While the cheese chills, prepare the salad. Slice the cucumber, chop the bell pepper, and halve the cherry tomatoes.

    8. Finely chop the parsley and combine all vegetables in a bowl.

    9. Drizzle with vegetable oil, season with salt and black pepper, and toss gently.

    10. Once the cheese is set, slice and serve alongside the fresh salad for a refreshing, homemade dish