Homemade Soft Cheese
This easy recipe is can be served as is, but also can be the base for many variations you’ll want to try. We like it plain most often, but I’ve successfully added herbs, garlic, etc. to fancy it up. Give it a try and let me know which version is your favorite.
1 qt. whole milk
1 cup heavy whipping cream
4 Tbsp. white vinegar
½ tsp. salt (I use more.)
cheesecloth and a strainer for draining
1. Combine milk and cream in a saucepan. Heat about 10 minutes, until the edges get bubbly, but not all the way to boiling.
2. Remove from the heat and stir in the vinegar.
3. Let the mixture sit undisturbed for 20 minutes in the saucepan.
4. Gently pour the mixture into a strainer that you have lined with a couple layers of cheesecloth. Allow all the whey to drain out.
5. Cover the cheese in the strainer and refrigerate for at least 4 hours.
6. Add salt and any extra add-ins you choose and mix thoroughly.
Garlic & Dill Soft Cheese:
2 Tbsp. minced garlic
2 Tbsp. fresh dill, chopped
½ tsp. pepper
Garlic & Herb Soft Cheese:
2 Tbsp. minced garlic
1 Tbsp. thyme
1 Tbsp. rosemary
½ tsp. pepper
