Creamy Cheese

We heat the milk in a pot without letting it boil (if it’s fresh from a dairy shop, boil it first then let it cool slightly)

We turn off the heat and add the vinegar to the milk

We stir well, then cover it and leave it aside for 5 minutes until the milk separates into cheese and water

We strain the cheese using a strainer to remove the whey.

We strain the cheese using a strainer to remove the whey.

We place the cheese in a food processor and add the butter and salt (and cream if desired).

We blend the mixture well until smooth and creamy.

We can add 2 to 3 tablespoons of the separated whey to improve creaminess.

We place the cheese in a container and refrigerate it overnight before use.

We can add any flavor we like, such as pastrami pieces, olive slices, grated Romano cheese, or cream.