Ingredients:

• 1.8 litres of milk (whole milk is best)
• 60 ml of white vinegar
• Fresh or dried herbs of your choice (e.g., chives, parsley, thyme, dill, basil, rosemary)

Equipment:

• Large pot
• Cheesecloth or a clean kitchen towel
• Colander
• Thermometer (optional but helpful)

Instructions:

1. Heat the Milk:

   • Pour the milk into a large pot and heat it over medium heat.
   • Stir occasionally to prevent the milk from burning at the bottom.
   • If using a thermometer, heat the milk to around 85°C (185°F). 

2. Add the Vinegar:

   • Once the milk is hot, reduce the heat to low.
   • Gradually add the white vinegar (60 ml) while stirring gently.
   • Continue to stir until the milk starts to curdle. You'll see the curds (solid parts) separating from the whey (liquid part).
   • If the milk doesn't curdle enough, add a bit more vinegar.

3. Let It Sit:

   • Turn off the heat and let the mixture sit for about 10 minutes to allow the curds to fully separate from the whey.

4. Strain the Curds:

   • Line a colander with cheesecloth or a clean kitchen towel.
   • Carefully pour the curdled milk into the strainer to separate the curds from the whey.
   • Let it drain for about 5-10 minutes. For firmer cheese, you can let it drain longer or gently squeeze out excess whey.

5. Mix in the Herbs and Season:

   • After the curds have drained, transfer them to a bowl.
   • Add your chopped fresh herbs or dried herbs to the curds.

6. Shape the Cheese:

   • Gather the cheesecloth around the curds and gently squeeze out any remaining whey.

7. Chill the Cheese:

   • Place the cheese in the refrigerator to chill and firm up for at least an hour.

Tips:

• Fresh herbs will provide a more vibrant flavour, while dried herbs are more concentrated and should be used sparingly.