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## **Instructions**
### **Step 1: Heat the Milk**
1. Pour the **milk** into a saucepan and heat it over **medium heat**.
2. Stir occasionally to **prevent scorching**.
3. Heat until it reaches **about 185°F (85°C)** or until it starts steaming and small bubbles form along the edges (do not let it boil).
### **Step 2: Add the Vinegar**
1. Remove the pot from heat.
2. Stir in **2 tablespoons of vinegar**, and you’ll immediately see **curds forming** as the milk separates into curds and whey.
3. Let it sit for **5–10 minutes** to allow full separation.
### **Step 3: Strain the Cheese**
1. Place a cheesecloth or clean kitchen towel over a fine-mesh strainer or colander.
2. Pour the curdled mixture through to **separate the curds from the whey**.
3. Let it drain for **15-30 minutes**, depending on how firm you want the cheese.
### **Step 4: Season and Shape**
1. Add **salt, herbs, or spices** if desired, then mix gently.
2. For a firmer texture, press the cheese with a plate and refrigerate for an hour.
### **Step 5: Enjoy!**
Use your homemade cheese as:
🧀 A spread for toast or crackers
🥗 A topping for salads
🍳 A filling for omelets or wraps
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## **Tips for Perfect Homemade Cheese**
✔ **Use full-fat milk** for a creamier texture.
✔ **Experiment with flavors** – try adding garlic, chives, or black pepper.
✔ **Save the leftover whey** – use it in soups, smoothies, or bread dough for extra nutrition.
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This **easy homemade cheese recipe** proves that you don’t need fancy ingredients to enjoy fresh, delicious cheese. Give it a try and enjoy the satisfaction of making your own dairy delight! 🧀✨
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