Homemade Cheese Recipe
Making cheese at home is easier than you think—and you only need a few simple ingredients. This soft, fresh cheese is creamy, delicious, and perfect for spreading on toast, adding to salads, or snacking straight from the fridge!
ingredients:
1 liter whole milk (fresh, full-fat)
2 tablespoons white vinegar or lemon juice
1 pinch of salt
Cheesecloth or a clean thin cotton cloth
structions:
1. Heat the milk
Pour the milk into a saucepan and gently heat it over medium heat. Stir occasionally to prevent sticking.
2. Add the acid
When the milk begins to simmer (don’t boil), turn off the heat and slowly stir in vinegar or lemon juice. You’ll see the milk start to curdle. Let it sit undisturbed for 5–10 minutes.
3. Strain the curds
Place a cheesecloth over a large bowl or colander. Pour the curdled milk into the cloth to separate the curds from the whey.
4. Rinse and squeeze
Rinse the curds under cool water to remove the vinegar or lemon flavor. Gather the cloth and gently squeeze out excess liquid.
5. Add salt and shape
Transfer the curds to a bowl, sprinkle a little salt, and mix. You can leave it crumbly or press it into a firm block by wrapping it tightly and placing a weight on top.
6. Let it set
Leave it to set for 30 minutes to 1 hour. Then unwrap and enjoy your homemade cheese!
“So simple, so satisfying—fresh cheese made with love in your own kitchen!”
ways to use it:
- Crumble it over salads or tacos
- Spread it on crackers or bread
- Stir it into pasta or scrambled eggs
- Add herbs or chili flakes for extra flavor
tips:
- Use whole milk for the creamiest results
- Don’t boil the milk—just heat it until hot and steamy
- Store in an airtight container in the fridge for up to 4 days
FAQs:
Can I use low-fat milk?
It’ll work, but the cheese will be less creamy and yield less quantity.
What’s the difference between using lemon juice or vinegar?
Lemon gives a fresher taste, vinegar a more neutral one. Both curdle the milk just fine.
Can I flavor it?
Yes! Add chopped herbs, garlic, or black pepper before pressing.
Once you try this, you’ll want to make it again and again!
