Vinegar and milk! Homemade cheese in 10 minutes! Recipe from my Italian grandmother

Ah, a classic! Your Italian grandmother’s recipe likely involves a simple, quick method for making a fresh, soft cheese similar to ricotta or paneer. Here’s a breakdown of how it works and a basic recipe:

The Science Behind It:

• Acid Coagulation:
  • The key is the reaction between the acid in the vinegar and the proteins in the milk.
  • The acid causes the casein proteins in the milk to coagulate (clump together), forming curds.  
  • The remaining liquid is whey.  

Basic Recipe:

Ingredients:

• 1 liter (approximately 4 cups) whole milk (whole milk gives the best results)
• 4 tablespoons white vinegar (or lemon juice)
• Pinch of salt (optional)

Instructions:

1. Heat the Milk:
   • Pour the milk into a large, non-reactive saucepan (stainless steel or enamel).
   • Heat the milk over medium heat until it just begins to simmer. Do not boil. You’ll see small bubbles forming around the edges.
2. Add the Acid:
   • Reduce the heat to low.
   • Slowly pour the vinegar (or lemon juice) into the hot milk, stirring gently.
   • You’ll immediately see the milk begin to separate into curds and whey.
3. Let It Curdle:
   • Continue stirring gently for about 1-2 minutes, allowing the curds to form.
   • Remove the saucepan from the heat and let it sit for a few minutes to allow the curds to fully coagulate.
4. Strain the Curds:
   • Line a colander or sieve with cheesecloth or a clean, thin cotton cloth.
   • Pour the curds and whey into the lined colander.
   • Let the whey drain off for a few minutes.
5. Press (Optional):
   • For a firmer cheese, gently press the curds in the cheesecloth to remove more whey.
   • You can tie the cheesecloth, and hang it, or place a weight on top of the cheese.
6. Season (Optional):
   • Sprinkle the cheese with a pinch of salt, or other herbs or spices, if desired.
7. Enjoy:
   • The cheese is ready to eat immediately. It will be soft, fresh, and slightly tangy.

Tips and Variations:

• Milk:
  • Whole milk produces the richest cheese.
  • You can use pasteurized milk, but avoid ultra-pasteurized (UHT) milk, as it may not coagulate as well.  
• Acid:
  • Lemon juice can be used instead of vinegar, giving a slightly different flavor.  
• Flavorings:
  • Add fresh herbs, such as parsley, chives, or basil, to the curds.
  • Mix in spices, such as garlic powder or pepper.
• Storage:
  • Store the cheese in an airtight container in the refrigerator for up to a few days.

Important Note:

• This method produces a fresh cheese that is meant to be eaten relatively soon. It is not aged cheese.

Enjoy your homemade cheese!