Introduction: There’s something deeply satisfying about creating delicious food from simple ingredients, especially when it carries the warmth and wisdom of a family tradition. Today, we’re sharing a cherished recipe from an Italian grandma, a quick and easy homemade cheese made with just vinegar and milk. This delightful recipe not only brings the authentic taste of Italy into your kitchen but also conjures memories of generations gathered around the table. Let’s dive into this culinary adventure that promises fresh cheese in just 10 minutes.

The Magic Duo: Vinegar and Milk At the heart of this recipe are two humble ingredients: vinegar and milk. The acid in vinegar causes the milk to curdle, separating into curds (which become the cheese) and whey. This process, known as acidification, is a simple yet fascinating transformation, resulting in a soft, fresh cheese that can be a versatile addition to many dishes or enjoyed on its own.

The Recipe: Grandma’s 10-Minute Homemade Cheese Embrace the simplicity and joy of making your own cheese at home with this easy-to-follow recipe:

Ingredients:

• 1 liter (about 4 cups) of whole milk

• 2 to 3 tablespoons of white vinegar

• A pinch of salt (optional)

Instructions:

1. Heat the Milk: Pour the milk into a large pot and slowly heat it on the stove over medium heat. Stir occasionally to prevent the milk from scorching. Watch for small bubbles to form on the surface, indicating it’s just about to reach a boil.

2. Add Vinegar: Once bubbles form, add the vinegar and stir gently. The milk should begin to curdle almost immediately, separating into curds and whey. If the milk doesn’t curdle, add a little more vinegar, one teaspoon at a time.

3. Let it Sit: Remove the pot from the heat and let it sit undisturbed for a few minutes to allow the curds to fully form.

4. Strain the Curds: Line a colander with a clean cheesecloth or a fine kitchen towel and place it over a bowl. Pour the mixture into the colander to separate the curds from the whey.

5. Season: Sprinkle the curds with a pinch of salt and stir gently (optional).

6. Press the Cheese: Gather the corners of the cheesecloth and gently squeeze to remove excess whey. For firmer cheese, place a weight on top for a few minutes.

Conclusion: This homemade cheese recipe is a beautiful blend of simplicity and tradition, offering a taste of Italy in every bite. Whether you’re looking to relive cherished family memories or create new ones, this cheese serves as a reminder of the joy found in simple pleasures. Enjoy your creation spread on crusty bread, tossed in a salad, or as a star ingredient in various dishes. Buon appetito!