Soft, creamy, and full of flavor, this homemade fresh cheese is surprisingly easy to make and pairs perfectly with a crisp, colorful vegetable salad. With simple ingredients and minimal fuss, you can enjoy a wholesome, refreshing dish that’s perfect for any meal or gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 2 liters |
| Salt | To taste |
| Vinegar | 40 ml |
| Butter, melted | 50 g |
| Dried Provencal herbs | To taste |
| Cucumber | 1 |
| Sweet bell pepper, raw | 1 |
| Cherry tomatoes | 4–5 |
| Parsley | 1 bunch |
| Ground black pepper | To taste |
| Vegetable oil | Some, for dressing |
Instructions
1. Heat the Milk:
Pour the milk into a large pot and heat gently over medium heat. Stir occasionally to prevent the milk from sticking or burning. Heat until it reaches a gentle simmer.
2. Curdle the Milk:
Gradually add the vinegar while stirring continuously. You’ll notice the milk separating into curds (solid) and whey (liquid). Let the curds form fully.
3. Strain the Cheese:
Carefully pour the curdled milk through a cheesecloth or fine sieve to separate the curds from the whey. Gather the cheesecloth into a pouch and gently squeeze out any excess liquid. Shape the cheese into a small block or ball.
4. Season the Cheese:
Mix in melted butter and a pinch of salt for creaminess. Sprinkle dried Provencal herbs to infuse the cheese with aromatic flavor.
5. Chill the Cheese:
Line a rectangular glass dish with baking paper, place the cheese inside, and cover with cling film. Refrigerate for at least 1–2 hours to firm up.
6. Prepare the Salad:
While the cheese chills, slice the cucumber, chop the sweet bell pepper, and halve the cherry tomatoes. Finely chop the parsley and combine all the vegetables in a bowl. Drizzle with vegetable oil, season with salt and black pepper, and toss gently to combine.
7. Serve:
Once the cheese has firmed up, slice it and serve alongside the fresh vegetable salad for a light, refreshing, and homemade dish.
Serving Suggestions
- Enjoy as a light lunch or dinner.
- Pair with fresh bread or crackers for a more substantial meal.
- Serve with a drizzle of extra olive oil or a sprinkle of fresh herbs for added flavor.
Cooking Tips
- Use full-fat milk for a creamier cheese texture.
- Ensure the milk is gently heated to avoid burning and curdling too quickly.
- Adjust the seasoning of the cheese and salad to your taste.
Nutritional Benefits
- Fresh cheese provides protein and calcium.
- The vegetable salad adds fiber, vitamins, and antioxidants.
- A wholesome, balanced meal with minimal processed ingredients.
Storage Tips
- Refrigerate: Store the fresh cheese in an airtight container for up to 3 days.
- Salad: Keep the vegetable salad separate and combine just before serving for maximum freshness.
Why You’ll Love This Recipe
- Simple, homemade, and wholesome.
- Fresh and flavorful combination of creamy cheese and crisp vegetables.
- Perfect for a light, nutritious meal any time of the day.
