{"id":2180,"date":"2025-12-02T04:03:59","date_gmt":"2025-12-02T04:03:59","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=2180"},"modified":"2025-12-02T04:03:59","modified_gmt":"2025-12-02T04:03:59","slug":"homemade-vinegar-cheese-recipe-4","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/homemade-vinegar-cheese-recipe-4\/","title":{"rendered":"Homemade Vinegar Cheese Recipe"},"content":{"rendered":"<div class=\"featured-image page-header-image-single jpibfi_container\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-full size-full\" src=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese.jpg\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese.jpg 1024w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-300x205.jpg 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-768x525.jpg 768w\" alt=\"Fresh homemade cheese made with milk and vinegar on a rustic board\" width=\"1024\" height=\"700\" data-jpibfi-post-excerpt=\"\" data-jpibfi-post-url=\"https:\/\/www.recipescrock.com\/homemade-vinegar-cheese-recipe\/\" data-jpibfi-post-title=\"Homemade Vinegar Cheese Recipe\" data-jpibfi-src=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese.jpg\" data-jpibfi-indexer=\"0\" \/><\/div>\n<div class=\"entry-content jpibfi_container\">\n<p>As a professional chef, I\u2019ve spent years perfecting the art of simplicity. This\u00a0<strong>homemade cheese recipe<\/strong> is one of those \u201chow did I not make this sooner\u201d discoveries. With just milk, vinegar, salt, and butter you can whip up a luscious, creamy cheese that rivals anything store bought. It\u2019s fresh, clean, slightly tangy, and wildly versatile.<\/p>\n<h2>Why I Love Making This Cheese From Scratch<\/h2>\n<p>Homemade cheese is more than a cost saving hack it\u2019s a flavor explosion. Each time I make it, I control the salt, fat, texture, and flavor. It\u2019s endlessly customizable and takes almost no time or skill. Here\u2019s what makes this\u00a0<strong>vinegar cheese recipe<\/strong>\u00a0so special:<\/p>\n<ul>\n<li><strong>Only 4 ingredients:<\/strong>\u00a0Milk, vinegar, salt, and butter no rennet, cultures, or complex steps.<\/li>\n<li><strong>No special tools:<\/strong>\u00a0A pot, a spoon, and some cheesecloth are all you need.<\/li>\n<li><strong>Ready in 2 hours:<\/strong>\u00a0Minimal hands on time for maximum reward.<\/li>\n<li><strong>High protein and low waste:<\/strong>\u00a0You even get leftover whey for baking or smoothies.<\/li>\n<li><strong>Beginner friendly:<\/strong>\u00a0It\u2019s impossible to mess up, and incredibly satisfying to make.<\/li>\n<\/ul>\n<p>Serve it warm on toast, stir it into pasta, or crumble over salads. And if you\u2019ve never had cheese warm from the cloth\u2026 prepare for your new obsession<\/p>\n<h2>Step by Step Guide to Making Homemade Vinegar Cheese<\/h2>\n<h3>Ingredients You\u2019ll Need<\/h3>\n<ul>\n<li><strong>1.5 liters<\/strong>\u00a0of whole milk (6 1\/3 cups)<\/li>\n<li><strong>2 tablespoons<\/strong>\u00a0of apple cider vinegar (30 ml)<\/li>\n<li><strong>Salt<\/strong>, to taste<\/li>\n<li><strong>50 grams<\/strong>\u00a0of melted butter (1\/4 cup)<\/li>\n<\/ul>\n<h3>Step by Step Instructions<\/h3>\n<h4><strong>1: Heat the Milk<\/strong><\/h4>\n<ul>\n<li>In a large pot, warm the milk over medium heat.<\/li>\n<li>Stir occasionally to prevent scorching on the bottom.<\/li>\n<li>Bring it just to a simmer no boiling!<\/li>\n<\/ul>\n<h4><strong>2: Add the Vinegar<\/strong><\/h4>\n<ul>\n<li>Once simmering, remove the milk from heat.<\/li>\n<li>Slowly stir in the vinegar.<\/li>\n<li>Let the milk sit undisturbed for 5 minutes. You\u2019ll see curds begin to separate from the whey.<\/li>\n<\/ul>\n<h4><strong>3: Strain the Curds<\/strong><\/h4>\n<ul>\n<li>Place a cheesecloth lined colander over a large bowl.<\/li>\n<li>Pour the mixture through gently, allowing the whey to drain into the bowl.<\/li>\n<\/ul>\n<h4><strong>4: Hang and Drain<\/strong><\/h4>\n<ul>\n<li>Gather the cheesecloth corners and tie them together into a pouch.<\/li>\n<li>Hang the pouch over the bowl or sink using a spoon, faucet, or cabinet knob.<\/li>\n<li>Drain for 1-2 hours depending on how soft or firm you like your cheese.<\/li>\n<\/ul>\n<h4><strong>5: Season and Enrich<\/strong><\/h4>\n<ul>\n<li>Transfer the drained curds to a mixing bowl.<\/li>\n<li>Add salt to taste and stir in the melted butter.<\/li>\n<li>Mix until creamy and uniform. That\u2019s it you just made cheese!<\/li>\n<\/ul>\n<h4><strong>6: Serve or Store<\/strong><\/h4>\n<ul>\n<li>Spread on bread, stir into pasta, or crumble on salads.<\/li>\n<li>Refrigerate in an airtight container for up to 5 days.<\/li>\n<\/ul>\n<figure id=\"attachment_869\" class=\"wp-caption aligncenter\" aria-describedby=\"caption-attachment-869\"><a href=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-Prep.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-869\" src=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-Prep.jpg\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" srcset=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-Prep.jpg 1024w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-Prep-300x164.jpg 300w, https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-Prep-768x421.jpg 768w\" alt=\"Fresh homemade cheese made with milk and vinegar on a rustic board\" width=\"1024\" height=\"561\" data-jpibfi-post-excerpt=\"\" data-jpibfi-post-url=\"https:\/\/www.recipescrock.com\/homemade-vinegar-cheese-recipe\/\" data-jpibfi-post-title=\"Homemade Vinegar Cheese Recipe\" data-jpibfi-src=\"https:\/\/www.recipescrock.com\/wp-content\/uploads\/2025\/04\/cheese-Prep.jpg\" data-jpibfi-indexer=\"1\" \/><\/a><figcaption id=\"caption-attachment-869\" class=\"wp-caption-text\">Creamy homemade cheese ready to serve with herbs and toast<\/figcaption><\/figure>\n<h2>Chef\u2019s Notes and Flavor Tips<\/h2>\n<p>After making this dozens of times, I\u2019ve experimented with every tweak and trick. Here\u2019s what I\u2019ve learned:<\/p>\n<ul>\n<li><strong>Milk matters:<\/strong>\u00a0Use whole milk for richness. Avoid UHT (ultra pasteurized) milk it won\u2019t curdle properly.<\/li>\n<li><strong>Don\u2019t overstir:<\/strong>\u00a0Gentle handling preserves the curds\u2019 texture.<\/li>\n<li><strong>Adjust texture:<\/strong>\u00a0Less drain time = creamier cheese. More time = firmer crumbles.<\/li>\n<li><strong>Add ins:<\/strong>\u00a0Garlic, chili flakes, rosemary, or dill take this cheese to the next level.<\/li>\n<\/ul>\n<p>If you love making soft, dairy based dishes, you\u2019ll also enjoy this dreamy\u00a0<a href=\"https:\/\/www.recipescrock.com\/baked-milk-custard-rice-cake-dessert\/\">baked milk custard<\/a>\u00a0or our rich\u00a0<a href=\"https:\/\/www.recipescrock.com\/reeses-caramel-cheesecake-decadent-dessert-recipe\/\">Reese\u2019s caramel cheesecake<\/a><\/p>\n<p><span id=\"ezoic-pub-ad-placeholder-910\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-Content_4\/26a828587cc852092351cdabe59e023e-0\" class=\"ezoic-ad ezads-sticky-intradiv ezoic-adl ezfound\"><\/span><\/p>\n<h2>Comparing Homemade Cheese to Store Bought Options<\/h2>\n<h3>Freshness, Texture, and Nutrition<\/h3>\n<p>Homemade cheese isn\u2019t just about taste it\u2019s about control. Here\u2019s a breakdown of how it stacks up against supermarket options:<\/p>\n<table data-ezoic-video-excluded=\"1\">\n<thead>\n<tr>\n<th>Cheese Type<\/th>\n<th>Main Ingredients<\/th>\n<th>Texture<\/th>\n<th>Flavor<\/th>\n<th>Additives?<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Homemade Vinegar Cheese<\/strong><\/td>\n<td>Milk, vinegar, butter, salt<\/td>\n<td>Soft, creamy, spreadable<\/td>\n<td>Fresh, slightly tangy<\/td>\n<td>No<\/td>\n<\/tr>\n<tr>\n<td><strong>Processed Cream Cheese<\/strong><\/td>\n<td>Milk solids, stabilizers, salt<\/td>\n<td>Smooth, dense<\/td>\n<td>Mild, uniform<\/td>\n<td>Yes<\/td>\n<\/tr>\n<tr>\n<td><strong>Feta<\/strong><\/td>\n<td>Sheep\/goat milk, rennet<\/td>\n<td>Crumbly, firm<\/td>\n<td>Salty, sharp<\/td>\n<td>Sometimes<\/td>\n<\/tr>\n<tr>\n<td><strong>Paneer<\/strong><\/td>\n<td>Milk, lemon juice\/vinegar<\/td>\n<td>Firm, squeaky<\/td>\n<td>Mild<\/td>\n<td>No<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Creative Serving Suggestions<\/h2>\n<h3>Use This Cheese in Everyday Meals<\/h3>\n<p>This cheese is\u00a0<strong>super versatile<\/strong>. Whether you\u2019re planning breakfast or a party board, it blends right in. Here are a few of my favorite ways to serve it<\/p>\n<p><span id=\"ezoic-pub-ad-placeholder-911\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-Content_5\/26a828587cc852092351cdabe59e023e-0\" class=\"ezoic-ad ezads-sticky-intradiv ezoic-adl ezfound\"><\/span><\/p>\n<ul>\n<li><strong>On toast:<\/strong>\u00a0Drizzle with honey or sprinkle with za\u2019atar for a Middle Eastern twist.<\/li>\n<li><strong>In wraps or flatbreads:<\/strong>\u00a0Spread it on warm naan, then layer with veggies or grilled meats.<\/li>\n<li><strong>In pasta:<\/strong>\u00a0Toss with warm penne, fresh herbs, and a dash of lemon juice.<\/li>\n<li><strong>With salads:<\/strong>\u00a0Crumble it over mixed greens and pair with roasted veggies or a\u00a0<a href=\"https:\/\/www.recipescrock.com\/eat-this-cucumber-salad-for-dinner-to-burn-belly-fat\/\">fresh cucumber salad<\/a>.<\/li>\n<\/ul>\n<h3>Sweet and Savory Pairings<\/h3>\n<ul>\n<li><strong>Honey and pistachios:<\/strong>\u00a0Perfect for a quick dessert bite.<\/li>\n<li><strong>Chili flakes and olive oil:<\/strong>\u00a0For a spicy Mediterranean spread.<\/li>\n<li><strong>With fruit:<\/strong>\u00a0Pairs beautifully with sliced pears, apples, or grapes.<\/li>\n<\/ul>\n<h2>Storing and Reusing Leftover Whey<\/h2>\n<p>Don\u2019t toss that whey! It\u2019s loaded with protein, calcium, and flavor. After straining the curds, you\u2019ll be left with a golden liquid this is whey. Use it like this:<\/p>\n<ul>\n<li><strong>In baking:<\/strong>\u00a0Replace water or milk in bread, pancakes, or muffins. Try it in\u00a0<a href=\"https:\/\/www.recipescrock.com\/create-perfect-homemade-pancakes-every-time\/\">homemade pancakes<\/a>.<\/li>\n<li><strong>In smoothies:<\/strong>\u00a0Add a boost of nutrition to your morning shake.<\/li>\n<li><strong>As soup base:<\/strong>\u00a0Use instead of broth for light creamy soups.<\/li>\n<li><strong>In gardening:<\/strong>\u00a0Pour around acid loving plants like tomatoes or roses.<\/li>\n<\/ul>\n<h2>Making Cheese at Home vs. Buying \u2013 A Practical Breakdown<\/h2>\n<h3>Cost, Freshness, and Flavor Comparison<\/h3>\n<p>One of the biggest benefits of this homemade vinegar cheese is the low cost and high return. When I compare it to store bought cheese especially specialty spreads or organic brands it\u2019s a no brainer. Let\u2019s break it down<\/p>\n<p><span id=\"ezoic-pub-ad-placeholder-912\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-Content_7\/26a828587cc852092351cdabe59e023e-0\" class=\"ezoic-ad ezads-sticky-intradiv ezoic-adl ezfound\"><\/span><\/p>\n<table data-ezoic-video-excluded=\"1\">\n<thead>\n<tr>\n<th>Aspect<\/th>\n<th>Homemade Cheese<\/th>\n<th>Store Bought Cheese<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Cost per 100g<\/strong><\/td>\n<td>$0.50-$0.75<\/td>\n<td>$2.50-$4.00<\/td>\n<\/tr>\n<tr>\n<td><strong>Shelf life<\/strong><\/td>\n<td>Up to 5 days<\/td>\n<td>2-4 weeks (with preservatives)<\/td>\n<\/tr>\n<tr>\n<td><strong>Customizable Flavor<\/strong><\/td>\n<td>Yes, 100%<\/td>\n<td>Limited<\/td>\n<\/tr>\n<tr>\n<td><strong>Preservatives\/Additives<\/strong><\/td>\n<td>None<\/td>\n<td>Often contains stabilizers, gums, or artificial flavors<\/td>\n<\/tr>\n<tr>\n<td><strong>Texture control<\/strong><\/td>\n<td>Full control (creamy or crumbly)<\/td>\n<td>Pre set by brand<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Homemade Cheese Around the World<\/h3>\n<p>What\u2019s beautiful about this recipe is that variations of it exist across the globe. It\u2019s proof that some of the best things in life are simple. I often pull inspiration from international versions to tweak the flavor and presentation. Here\u2019s a global cheese tour:<\/p>\n<ul>\n<li><strong>Paneer (India):<\/strong>\u00a0Made with lemon juice or vinegar, then pressed into blocks for slicing or frying. Similar to our version but firmer.<\/li>\n<li><strong>Queso Fresco (Mexico):<\/strong>\u00a0Soft, fresh cheese made with vinegar or rennet and crumbled over tacos and salads.<\/li>\n<li><strong>Ricotta (Italy):<\/strong>\u00a0A creamy by product of whey but also made with milk and acid. Delicate and great for desserts.<\/li>\n<li><strong>Tvorog (Russia\/Eastern Europe):<\/strong>\u00a0A farmer\u2019s cheese curdled with acid, often used in breakfast pastries or pancakes.<\/li>\n<\/ul>\n<p>Each of these has its own charm, but they\u2019re all grounded in the same principle: acid + milk = magic.<\/p>\n<p><span id=\"ezoic-pub-ad-placeholder-913\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-Content_6\/26a828587cc852092351cdabe59e023e-0\" class=\"ezoic-ad ezads-sticky-intradiv ezoic-adl ezfound\"><\/span><\/p>\n<h2>Customizing Your Homemade Cheese<\/h2>\n<h3>Flavor Variations to Suit Every Palate<\/h3>\n<p>One of my favorite parts about making this cheese is how customizable it is. Once you\u2019ve got your basic curds and butter base, the options are endless. Here are a few ideas I\u2019ve experimented with in my own kitchen:<\/p>\n<ul>\n<li><strong>Herb and Garlic:<\/strong>\u00a0Mix in chopped fresh herbs like thyme, parsley, or chives. Add roasted garlic for depth.<\/li>\n<li><strong>Spicy Kick:<\/strong>\u00a0Stir in crushed red pepper, jalape\u00f1o bits, or a spoon of chili oil for a fiery finish.<\/li>\n<li><strong>Sweet Version:<\/strong>\u00a0Add honey, cinnamon, or crushed almonds and use as a dessert cheese.<\/li>\n<li><strong>Lemon and Dill:<\/strong>\u00a0Perfect with seafood or as a savory breakfast spread.<\/li>\n<li><strong>Smoked Salt and Paprika:<\/strong>\u00a0For a smoky, earthy flavor amazing on sandwiches or wraps.<\/li>\n<\/ul>\n<p>You can even shape the cheese into a small log and roll it in herbs or seeds before chilling for a professional looking cheese board centerpiece.<\/p>\n<h3>Texture Tweaks for Every Use<\/h3>\n<p>Depending on how you plan to enjoy this cheese, you can adjust its texture right from the start<\/p>\n<p><span id=\"ezoic-pub-ad-placeholder-914\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-Content_8\/26a828587cc852092351cdabe59e023e-0\" class=\"ezoic-ad ezads-sticky-intradiv ezoic-adl ezfound\"><\/span><\/p>\n<table data-ezoic-video-excluded=\"1\">\n<thead>\n<tr>\n<th>Texture<\/th>\n<th>Drain Time<\/th>\n<th>Best Use<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Spreadable (Ricotta style)<\/strong><\/td>\n<td>30-60 minutes<\/td>\n<td>Toast, crackers, creamy dips<\/td>\n<\/tr>\n<tr>\n<td><strong>Firm (Feta style)<\/strong><\/td>\n<td>1.5-2 hours<\/td>\n<td>Crumbles, pasta salads, grilled cheese<\/td>\n<\/tr>\n<tr>\n<td><strong>Very firm (Paneer style)<\/strong><\/td>\n<td>2+ hours + light pressing<\/td>\n<td>Frying, cubes in curry or stew<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Don\u2019t forget stirring in the melted butter also affects texture. The more you mix, the creamier it becomes.<\/p>\n<h2>Creative Kitchen Uses for This Cheese<\/h2>\n<h3>Unexpected Ways to Use Homemade Cheese<\/h3>\n<p>Beyond toast and salads, I\u2019ve found this cheese shines in dozens of dishes. It\u2019s incredibly adaptable, and once you make it, you\u2019ll start finding excuses to use it in everything.<\/p>\n<ul>\n<li><strong>Stuffed Peppers:<\/strong>\u00a0Mix the cheese with herbs and breadcrumbs and use it as a stuffing.<\/li>\n<li><strong>Pizza Topper:<\/strong>\u00a0Add dollops of cheese after baking for a creamy contrast to the crispy crust.<\/li>\n<li><strong>Pasta Filling:<\/strong>\u00a0Combine with spinach and stuff into cannelloni or lasagna layers.<\/li>\n<li><strong>Pastry filling:<\/strong>\u00a0Use in savory puff pastries or spanakopita style turnovers.<\/li>\n<li><strong>Breakfast toast:<\/strong> Spread on sourdough and top with eggs or avocado.<\/li>\n<\/ul>\n<p><span id=\"ezoic-pub-ad-placeholder-915\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-Content\/26a828587cc852092351cdabe59e023e-0\" class=\"ezoic-ad ezads-sticky-intradiv ezoic-adl ezfound\"><\/span><\/p>\n<h3>Pair With These Recipes for a Full Meal Experience<\/h3>\n<ul>\n<li><strong>As a breakfast board:<\/strong>\u00a0Serve this cheese with\u00a0<a href=\"https:\/\/www.recipescrock.com\/perfect-fluffy-vanilla-cupcakes-recipe\/\">fluffy vanilla cupcakes<\/a>, fruit, nuts, and tea.<\/li>\n<li><strong>As a lunch add on:<\/strong>\u00a0Spread it on homemade\u00a0<a href=\"https:\/\/www.recipescrock.com\/easy-homemade-naan-bread-recipe\/\">naan bread<\/a>\u00a0or sandwich it between slices of\u00a0<a href=\"https:\/\/www.recipescrock.com\/soft-and-buttery-homemade-dinner-rolls\/\">buttery dinner rolls<\/a>.<\/li>\n<li><strong>As a dinner upgrade:<\/strong>\u00a0Add crumbles on top of our\u00a0<a href=\"https:\/\/www.recipescrock.com\/layered-minced-meat-and-potato-bake\/\">layered meat and potato bake<\/a>\u00a0or melted into\u00a0<a href=\"https:\/\/www.recipescrock.com\/hearty-vegetable-soup-recipe\/\">vegetable soup<\/a>.<\/li>\n<\/ul>\n<p>This kind of versatility is what makes this recipe so special. You\u2019re not just making cheese you\u2019re making a foundation for endless meals.<\/p>\n<h2>Calories and Nutrition Per Serving<\/h2>\n<ul>\n<li><strong>Calories:<\/strong>\u00a0200<\/li>\n<li><strong>Fat:<\/strong>\u00a016g<\/li>\n<li><strong>Protein:<\/strong>\u00a09g<\/li>\n<li><strong>Carbohydrates:<\/strong>\u00a03g<\/li>\n<li><strong>Sodium:<\/strong>\u00a0Varies (based on added salt)<\/li>\n<li><strong>Calcium:<\/strong>\u00a015% DV<\/li>\n<\/ul>\n<h2>FAQs About Homemade Vinegar Cheese<\/h2>\n<h3>Can I use lemon juice instead of vinegar?<\/h3>\n<p>Yes! Lemon juice works well and adds a fresh, citrusy note.<\/p>\n<h3>What kind of vinegar is best?<\/h3>\n<p>Apple cider vinegar is ideal for a mild, slightly sweet flavor. You can also try white vinegar or even wine vinegar for variety<\/p>\n<p><span id=\"ezoic-pub-ad-placeholder-916\" data-method=\"placement-service\" data-ezoic-video-excluded=\"1\"><\/span><span id=\"div-gpt-ad-Content_9\/26a828587cc852092351cdabe59e023e-0\" class=\"ezoic-ad ezads-sticky-intradiv ezoic-adl ezfound\"><\/span><\/p>\n<h3>How do I make it creamier?<\/h3>\n<p>Use cream instead of milk, or mix in more melted butter after draining.<\/p>\n<h3>Is it similar to paneer?<\/h3>\n<p>Yes it\u2019s similar in technique, but softer and creamier due to the butter.<\/p>\n<h3>Can I make this with plant based milk?<\/h3>\n<p>No, plant based milks do not curdle the same way unless heavily fortified and stabilized.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>As a professional chef, I\u2019ve spent years perfecting the art of simplicity. This\u00a0homemade cheese recipe is one of those \u201chow did I not make this sooner\u201d discoveries. With just milk, &hellip; <\/p>\n","protected":false},"author":2,"featured_media":2181,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts\/2180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/comments?post=2180"}],"version-history":[{"count":0,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts\/2180\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/media\/2181"}],"wp:attachment":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/media?parent=2180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/categories?post=2180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/tags?post=2180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}