To make this simple, foolproof cheese, you only need:
- 1.5 liters milk (6 1/3 cups):Use full-fat milk for the richest, creamiest texture. Avoid ultra-pasteurized milk, as it may not curdle properly.
- 2 tablespoons apple cider vinegar (30 ml):The mild acidity of apple cider vinegar helps the milk curdle while adding a subtle tangy flavor.
- Salt, to taste:Brings out the natural flavor of the cheese.
- 50 grams melted butter (1/4 cup):Adds creaminess and helps the curds bind together.
- 1 tablespoon Provencal herbs (15 ml):
