Ingredients

• 1 kg whole milk
• 3 tbsp white vinegar
• 50 g fresh dill
• 50 g fresh parsley
• 30 g fresh mint
• 3 piece green onions
• 1 tsp salt

Instructions

1. Heat the milk

   Pour the whole milk into a heavy-bottomed saucepan. Heat over medium-low heat for 8-10 minutes, stirring occasionally, until it reaches 85°C or just begins to steam without boiling. Do not let it boil vigorously or the proteins will break down improperly.

2. Add vinegar

   Remove the pan from heat and slowly add the white vinegar while stirring gently. Continue stirring for 2-3 minutes until the milk begins to separate into curds and whey, with clear yellowish liquid visible. Do not stir too vigorously or the curds will break into small pieces.

3. Strain the curds

   Line a fine-mesh strainer with cheesecloth and place over a large bowl. Pour the curd mixture through the strainer and let drain for 15-20 minutes until most whey has separated and curds feel firm but moist. Do not press down on the curds during this initial draining.

4. Prepare the herbs

   While the cheese drains, finely chop the dill, parsley, mint, and green onions into small 2mm pieces. Mix all herbs together in a bowl and add the salt, tossing to distribute evenly. Do not chop the herbs too far in advance or they will lose their vibrant color.

5. Combine cheese and herbs

   Transfer the drained curds to a mixing bowl and gently fold in the herb mixture using clean hands for 3-4 minutes until herbs are evenly distributed throughout the cheese. The mixture should be moist but hold together when pressed. Do not overmix or the cheese will become tough.

6. Press the cheese

   Wrap the herbed cheese mixture tightly in the cheesecloth and place in the strainer over a bowl. Place a weight on top and refrigerate for 4-6 hours until the cheese feels firm and most excess moisture has drained. Do not use too heavy a weight or the cheese will become too dense.

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