Homemade Nisin-Preserved Cheese Spread🧀

Photo is for reference only

📝Ingredients:

• 500ml Whole milk

• 2 tbsp White vinegar or lemon juice

• ¼ tsp Salt

• 1 tbsp Butter

• ¼ tsp Garlic powder (optional for flavor)

• ¼ tsp Nisin powder (as a natural preservative)

• 2 tbsp Grated cheddar or parmesan cheese (optional for extra richness)

👨‍🍳Instructions:

1. Curdle the Milk:

   • Heat milk in a pot over medium heat until warm (do not boil).

   • Add vinegar or lemon juice and stir gently.

   • Let it sit for 5-10 minutes until the milk curdles and separates into curds and whey.

2. Drain and Blend:

   • Strain the curds using a cheesecloth or fine sieve, removing excess liquid (whey).

   • Transfer the curds to a blender or food processor.

3. Enhance the Flavor:

   • Add butter, salt, garlic powder, and grated cheese (if using).

   • Blend until smooth and creamy.

   • Mix in Nisin powder to extend shelf life.

4. Store and Serve:

   • Transfer to an airtight container and refrigerate.

   • The cheese spread will stay fresh for up to 2 weeks.

5. Enjoy!

   • Spread on toast, crackers, or use as a dip for vegetables! 🧀