Ingredients
- 2 liters (8.5 cups) whole milk
- 3 tablespoons fresh lemon juice or apple cider vinegar
- 15g (0.5 oz) unflavored gelatin powder
- 2 tablespoons chia seeds
- 1 tablespoon Provençal herbs
- 1 teaspoon salt
- ½ teaspoon sugar (optional, to balance acidity)
Instructions
- Begin by preparing the gelatin. Sprinkle the gelatin powder over ¼ cup of cold water in a small bowl. Let it bloom for 5-10 minutes until fully absorbed.
- Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat, stirring occasionally to prevent scorching. Heat until the milk reaches about 185°F (85°C) – just before boiling point. You’ll notice small bubbles forming around the edges.
- Remove the pot from heat and slowly stir in the lemon juice or vinegar. The milk will immediately begin to curdle, separating into curds and whey. Let it stand for 10 minutes undisturbed.
- Line a large colander with cheesecloth and place it over a bowl. Gently pour the curdled milk mixture into the lined colander. The whey will drain through, leaving the curds in the cheesecloth.
- Add the salt, sugar (if using), Provençal herbs, and chia seeds to the curds. Gently fold everything together.
- Heat the bloomed gelatin in the microwave for 10-15 seconds until fully melted. Stir it into the curd mixture while it’s still warm.
- Transfer the mixture into a cheese mold or rectangular container lined with plastic wrap.
- Press the cheese by placing a weight on top (a can or jar works well). This helps achieve a firm, sliceable texture.
- Refrigerate for 2-3 hours, or until fully set.
Storage and Serving
This fresh cheese will keep in an airtight container in the refrigerator for up to 5 days. It’s excellent:
