Cheese at Home with Vinegar

 

Ingredients You’ll Need

1.5 liters full fat milk (about 6 1/3 cups)
2 tablespoons apple cider vinegar (30 ml)
Salt, to taste
50 grams melted butter (1/4 cup)
1 tablespoon Provencal herbs (15 ml)

Make sure to use fresh, full fat milk. Skim or ultra pasteurized milk doesn’t curdle as cleanly, and the texture will suffer. I’ve learned this the hard way use the real stuff, and you’ll thank yourself later.

Step by Step to Make Homemade Cheese

1: Heat the Milk
Pour the milk into a large, heavy bottomed pot and place it over medium heat.
Stir occasionally to prevent any scorching on the bottom.
Bring it up to a gentle simmer not boiling just when you start to see small bubbles form around the edges.

2: Add Vinegar to Curdle
Once the milk is hot and steamy, pour in the apple cider vinegar slowly while stirring gently.
You’ll see it almost immediately: soft white curds separating from the yellowish whey.
Stop stirring and let the mixture sit for about 5 minutes to fully develop the curds.

3: Strain the Curds
Line a colander with cheesecloth or a clean dish towel and set it over a bowl.
Carefully pour the curdled milk into the lined colander to strain out the whey.
Let it sit and drain for 10-15 minutes until it firms up a bit.

4: Mix in Flavor
Gather the cheesecloth and squeeze out any remaining whey.
Transfer the curds to a mixing bowl and add a generous pinch of salt.
Stir in the melted butter to add creaminess this transforms the texture.
Finish with a sprinkle of Provencal herbs, stirring gently to distribute evenly.

5: Shape and Chill
You can form the cheese into a ball or press it into a mold for a more structured look.
Cover and refrigerate for at least 1 hour if you prefer a firmer texture.

Flavor Variations I’ve Tried and Loved

This recipe is a blank slate. Once you nail the technique, the flavor options open up. These are a few of my personal go to variations that have wowed guests and me, every time I open the fridge.

Chili garlic: Add 1/2 tsp chili flakes and a minced garlic clove for a spicy kick.
Lemon herb: Replace vinegar with lemon juice and add chopped fresh dill or thyme.

Black pepper and chive: Stir in cracked black pepper and finely chopped fresh chives for a savory finish.

Smoked paprika: Just 1/4 tsp gives the cheese a deep, smoky flavor amazing on toast.
Honey walnut: Mix in crushed walnuts and a drizzle of honey for a sweet savory twist.

These variations are a lot like what I do with savory crepes or cheesy breads keep the base solid, then let creativity take over.

How I Use This Cheese in My Kitchen

Once you make this cheese, you’ll find it sneaking into every meal. I’ve used it as a sandwich spread, a salad topping, and even stirred it into warm pasta for a creamy sauce. It’s smooth, flavorful, and adaptable.

Morning toast: Spread it warm on toast with a drizzle of olive oil and tomato slices.

Lunch wraps: Layer it into wraps with roasted vegetables and grilled chicken.

Afternoon snack: Serve it with crackers and olives for a quick grazing plate.

Dinner side: Crumble it over roasted potatoes or mix into grain bowls.

Honestly, this cheese does everything my favorite quick breads or yogurt cakes do adds comfort and homemade goodness to any dish.

Strawberry Pretzel Salad

 

Ingredients:

2 cups crushed pretzels

¾ cup unsalted butter, melted

3 tablespoons granulated sugar

8 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 (8 oz) container whipped topping, thawed

2 cups boiling water

1 (6 oz) package strawberry gelatin

2 cups fresh strawberries, sliced

Directions:

Preheat oven to 350°F (175°C).

In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Mix well.

Press mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.

Bake for 10 minutes, then remove and allow to cool completely.

In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.

Gently fold in whipped topping until fully combined.

Spread cream cheese mixture evenly over the cooled pretzel crust, sealing edges completely to prevent gelatin from seeping through. Chill for 30 minutes.

In a separate bowl, dissolve strawberry gelatin in boiling water. Allow to cool to room temperature (do not let it set).

Stir sliced strawberries into the cooled gelatin mixture.

Carefully pour gelatin over the cream layer.

Refrigerate for at least 3–4 hours or until fully set.

Slice into squares and serve chilled.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (including chilling)

Kcal: 320 kcal | Servings: 12 servings

Golden Lobster Puff Pastry Cups

 

Ingredients:

2 sheets frozen puff pastry, thawed

1 ½ cups cooked lobster meat, chopped

2 tablespoons unsalted butter

2 cloves garlic, minced

¼ cup finely chopped shallots

¼ cup heavy cream

2 tablespoons cream cheese, softened

2 tablespoons grated Parmesan cheese

1 teaspoon fresh lemon juice

1 tablespoon fresh parsley, chopped

Salt and black pepper to taste

1 egg, beaten (for egg wash)

Directions:

Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin.

Roll out puff pastry sheets slightly and cut into small squares. Press each square gently into muffin tin cups to form pastry shells.

Brush edges with beaten egg for a golden finish.

Bake for 12–15 minutes or until puffed and golden brown. Remove from oven and gently press centers if needed to create space for filling. Let cool slightly.

In a skillet over medium heat, melt butter and sauté shallots for 2–3 minutes until soft.

Add garlic and cook for 30 seconds until fragrant.

Stir in chopped lobster, heavy cream, cream cheese, and Parmesan. Cook for 2–3 minutes until creamy and heated through.

Add lemon juice, parsley, salt, and pepper. Stir gently to combine.

Spoon warm lobster mixture into baked pastry cups.

Serve immediately, garnished with extra parsley if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 310 kcal | Servings: 12 pastry cups

Ginger, Onion, Garlic, Lemon & Honey Natural Syrup

 

Ingredients

1 medium onion, finely grated or chopped

1 tablespoon fresh ginger, grated

3 cloves garlic, minced or crushed

Juice of 1 fresh lemon

3–4 tablespoons raw honey

Optional: 2 tablespoons warm water (to thin the mixture if needed)

Instructions

Wash and peel the onion, ginger, and garlic.

Finely grate the onion and ginger to release their natural juices.

Crush or mince the garlic thoroughly.

Place all grated ingredients in a clean bowl.

Add freshly squeezed lemon juice.

Add honey and mix well until fully combined.

Transfer the mixture into a clean glass jar with a tight lid.

Refrigerate for at least 4–6 hours before using to allow the flavors to blend.

squeezed a lemon for juice or a dish

 

Ingredients

• Organic or untreated lemons (as many as desired)
• Cold water (for washing)

Instructions

1. Selecting the right lemons: Choose organic or untreated lemons to avoid chemical residues and ensure a deeper scent.
2. Preparing the zest: Wash the lemons thoroughly in cold water and pat them dry. Use a vegetable peeler or small knife to remove the zest, avoiding the bitter white pith.
3. Drying the zest:
• Sun-drying: Spread the zest on a clean cloth in a bright area for 2–3 days, bringing it indoors at night to avoid humidity.
• Oven-drying: Place the zest on a baking sheet and dry at the lowest temperature (around 140°F/60°C) for 1–2 hours, checking frequently.
• Dehydrator: Dry at 135°F (57°C) for 2–3 hours until brittle.
4. Grinding the zest: Once completely dry, grind the zest into a fine powder using a spice grinder, mortar and pestle, or blender.
5. Storing: Transfer the powder to an airtight container and keep it in a cool, dark place

Deliciously Easy Cinnamon Donut Loaf

 

🛒 Ingredients:

   • 1 1/2 cups all-purpose flour  

   • 1/2 cup sugar  

   • 2 tsp baking powder  

   • 1/2 tsp salt  

   • 1/2 tsp ground cinnamon  

   • 1/4 tsp nutmeg  

   • 1/2 cup milk  

   • 1/4 cup vegetable oil  

   • 1 large egg  

   • 1 tsp vanilla extract  

   • 1/4 cup butter, melted  

   • 1/2 cup powdered sugar  

👩‍🍳 Directions:

1️⃣ Prepare the Oven: Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan to prepare for this delightful baking adventure.

2️⃣ Mix the Dry Ingredients: In a mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon until well blended.

3️⃣ Mix the Wet Ingredients: In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter.

4️⃣ Combine Mixtures: Gradually add the wet ingredients to the dry ingredients and stir until just combined.

5️⃣ Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

6️⃣ Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

7️⃣ Prepare the Cinnamon Glaze: In a small bowl, whisk together the powdered sugar and a dash of cinnamon.

8️⃣ Glaze and Serve: Drizzle the glaze over the cooled donut loaf and let it set before slicing and serving.

Nutritional Information:

⏰ Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes  

🔥 Kcal: 280 kcal per serving  

🍽️ Servings: 8 servings

Classic Golden Cheese Soufflé Recipe

 

INGREDIENTS

• 3 tablespoons unsalted butter (plus extra for greasing the dish)
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• 4 large egg yolks
• 5 large egg whites
• 1 cup grated Gruyère cheese (or substitute with sharp cheddar)
• 2 tablespoons grated Parmesan cheese (for sprinkling)

INSTRUCTION

1. Prepare the dish: Preheat the oven to 375°F (190°C). Butter a glass or ceramic soufflé dish generously, then dust lightly with flour or Parmesan cheese to help the soufflé rise evenly.
2. Make the base: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in warm milk until smooth and thickened. Season with salt, nutmeg, and pepper. Remove from heat and let cool slightly.
3. Add egg yolks and cheese: Once the base has cooled enough, whisk in the egg yolks one at a time. Stir in the grated Gruyère cheese until melted and incorporated. This forms the rich, flavorful foundation of the soufflé.
4. Whip egg whites: In a clean bowl, beat egg whites until stiff peaks form. This step is crucial, as the whipped whites provide the lift that makes the soufflé rise.
5. Fold gently: Using a spatula, fold the whipped egg whites into the cheese mixture in three additions. Work carefully to maintain the airiness of the whites while blending them evenly.
6. Fill the dish: Pour the mixture into the prepared soufflé dish, filling it about three-quarters full. Smooth the top and sprinkle with Parmesan cheese for a golden crust.
7. Bake: Place the dish in the oven and bake for 25–30 minutes, or until the soufflé has risen and the top is golden brown. Avoid opening the oven door during baking, as sudden temperature changes can cause the soufflé to collapse.
8. Serve immediately: Soufflés are best enjoyed straight from the oven, while they are still puffed and airy.