Homemade cheese recipe

Remove the whey from the curd: Remove the pan from the heat and let it cool for a while. To strain the curds from the whey, use a fine-mesh sieve or cheesecloth. Save the whey for when you need it.
Transfer the curd to a bowl and mix with 50 grams of melted butter and 1 tablespoon of herbes de Provence. Stir to combine. Mix well.
Place the cheese in a lined container or cheese pan and refrigerate for at least an hour. Put it in the fridge for at least 12 hours so that the cheese hardens and the flavors can combine.

Once cooled, you can serve your delicious homemade cheese.
Recommended portion sizes:
While the bread is toasting, top it with honey and fresh herbs.
For a cheese board, try with fresh fruit, almonds, and crackers.
The ezoic
Toss with salads or bake and serve.
Recipe Tip: If you want a creamier texture and deeper flavor, use whole milk.
The milk should be hot, but not boiling, so be careful not to boil it.

You can make pancakes or smoothies with the rest of the whey.
Health Benefits: