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This homemade fresh cheese is incredibly easy to make using just three main ingredients: milk, lemon juice (or vinegar), and salt. It’s creamy, mild, and can be used in both savory and sweet dishes. Whether you want a soft, spreadable cheese or a firmer block for slicing, this recipe is perfect for you!
Preparation Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes – 2 hours (depending on texture)
Total Time: 45 minutes – 2 hours
Ingredients (Cups and Grams)
4 cups (1 liter) whole milk
2 tablespoons lemon juice (or white vinegar)
½ teaspoon salt
10g (2 tsp) butter (optional, for creaminess)
Herbs or spices (optional, for flavoring: garlic, chives, black pepper, etc.)
Directions
Step 1: Heat the Milk
Pour 1 liter of milk into a large saucepan.
Slowly heat it over medium heat, stirring occasionally to prevent scorching.
Heat until the milk reaches 85°C (185°F), just below boiling.
Step 2: Add Lemon Juice or Vinegar
Once the milk is hot, remove it from the heat.
Stir in 2 tablespoons of lemon juice or vinegar.
The milk will start to curdle, separating into curds (solids) and whey (liquid).
Step 3: Let It Sit
Gently stir for a few seconds.
Cover the pot and let the mixture sit for 10-15 minutes to allow the curds to form completely.
Step 4: Drain the Curds
Line a colander with cheesecloth or a clean kitchen towel.
Pour the curdled milk through it to drain the whey.
Let the curds drain for about 30 minutes for a soft cheese or longer for a firmer texture.
Step 5: Season and Mix
Transfer the drained curds to a bowl.
Stir in ½ teaspoon salt and 10g butter (optional) for extra creaminess.
Mix in herbs or spices if desired (e.g., chopped chives, garlic powder, black pepper).
Step 6: Shape and Chill
For soft cheese: Store the cheese in an airtight container.
For firm cheese: Wrap the curds in cheesecloth and gently squeeze out any excess whey.
Shape it into a ball or log, cover with cling film, and refrigerate for 2-3 hours until set.
Serving Suggestions
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