Homemade cheese cubes with herbs and black pepper

Heat the milk
In a saucepan, heat the milk over medium heat until it simmers (around 90°C). Stir regularly to prevent it from sticking to the bottom.

Add the acidifier

Off the heat, pour the vinegar or lemon juice into the milk. Stir gently until the milk curdles and the whey separates from the curds. Let sit for 5 to 10 minutes.

Strain the curds
Place a clean cheesecloth or tea towel in a strainer. Pour the mixture through a sieve to separate the curds from the whey. Gently squeeze out excess liquid.

Season
Transfer the curds to a bowl. Add the salt, dried herbs, and cracked black pepper. Stir well to distribute the flavors evenly.

Shape and cut
Place the mixture in a rectangular mold or cheesecloth-lined tray. Press firmly to compact the curds. Cover and let sit in the refrigerator for at least 4 hours.

Unmold and cut
Once cooled, unmold the cheese and cut into even cubes.

Serve
Arrange the cheese cubes on a plate and serve as an appetizer or as a salad garnish.

Serving Tips: