Irresistible Homemade Cheese with Olives: A Daily Delight!

Heat the Milk: Pour the milk into a large pot and gently heat it on medium. You want to bring the milk just below boiling, around 85-90°C (185-194°F). Stir occasionally to prevent the milk from sticking to the bottom of the pot.
Add Vinegar or Lemon Juice: When the milk is hot enough, remove it from the heat and stir in the vinegar or lemon juice. This will cause the milk to curdle immediately. Stir gently to ensure even curdling.
Let It Sit: Allow the curdled milk to sit undisturbed for about 5-10 minutes. This will help the curds (solids) separate more fully from the whey (liquid).
Drain the Curds: Line your colander with cheesecloth or a dish towel, placing it over a bowl to catch the whey. Pour the curdled mixture into the colander to strain out the liquid.
Add Olives and Seasonings: Once the curds have drained, mix in the chopped olives and any additional herbs or salt you desire. This is your chance to customize the flavor to your liking.
Press the Cheese: To achieve a firmer texture, wrap the curds in the cheesecloth, place them back in the colander, and put a weight on top to press out any remaining liquid. Allow it to press for about 5-10 minutes.
Ready to Enjoy: Unwrap your homemade olive-infused cheese. It’s ready to be enjoyed immediately or stored in the refrigerator for later use.