The Story Behind the Recipe
We often have plenty of whole milk at home because someone I know works in the dairy industry. When I cannot use it all, I turn it into cheese for other recipes. That is how I started making this easy homemade anthotyro-style cheese. I prefer whole milk and strongly recommend the optional cream because the extra fat gives a creamier result. Draining lets us choose between a softer, moister cheese and a slightly drier texture.
The Technique
- Heat the milk to approximately 85°C without boiling.
- Add vinegar to separate the curds, then drain through cheesecloth to your preferred texture.
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Whole milk: 2 litres
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Cream: 400 g, optional but recommended
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Vinegar: 60 ml
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Salt: a little
Method
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Put the milk, optional cream and a little salt in a saucepan.
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Heat over medium heat until steaming, approximately 85°C, without bringing to a boil.
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Add the vinegar, turn off the heat and stir gently.
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Once the curds start separating, remove the pan from the burner and let stand briefly.
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Pour into a colander lined with clean cheesecloth and drain to your preferred texture.
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Transfer to a clean covered container and refrigerate, using within approximately 3 days with proper chilling and hygienic handling.
Tips and Secrets
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Stop draining earlier for a softer, moister cheese. Leave it longer for a drier result.
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Use whole milk and include the optional cream if you want a creamier cheese.
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Use fresh milk and follow the cooling and storage instructions in the method. The finished cheese also needs proper storage.
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