1st Homemade Cheese Recipe:

Ingredients

2 liters of whole milk
Tip: try using milk from a bag, as it contains fewer preservatives and makes your cheese even tastier.
8 tablespoons of vinegar
1 teaspoon butter (optional)
Salt and seasonings to taste

Bring a pan of milk to a boil.
Don't let it get super hot: turn off the heat when it shows signs of boiling.
As soon as cream begins to appear on top of the milk, turn off the heat.
Remember not to let it boil under any circumstances.
Gradually add the tablespoons of vinegar.
Give the mixture a light stir and let it curdle for 15 minutes.
When the curds are well separated from the whey, it's time to strain them.
Using a large container and a sieve, separate the whey from the curd.
Tip: You can also use a clean dish towel to squeeze out all the liquid.
When the curd is completely strained, discard the whey and season the mixture.
Wash your curd with a little water or milk.
This will ensure that the sour taste goes away.
Season to taste and mix in the butter.
Before transferring to the pot, carefully squeeze the curds through the sieve itself.
It is important that you remove as much serum as possible.
Once done, transfer the curd to a jar with a lid and press lightly with a spoon to form it.
Refrigerate for at least 12 hours and then enjoy your cheese!

Blend all ingredients very well in a blender.
Pour the mixture into a pan.
Place over low heat and stir everything until it comes away from the bottom of the pan.
Turn off the heat and transfer the cheese to a container with a lid.
Wait for it to cool a little and put it in the fridge until it sets.

You can use this cheese in pie and savory fillings. If you prefer a creamier consistency, beat it by hand or with a mixer.