homemade cheese

Prep Time: 5 minutes
Cook Time: 15 minutes
Rest/Drain Time: 30–60 minutes
Total Time: ~1 hour
Yield: ~1 cup cheese (from 1 liter of milk)
Difficulty: Easy
Type: Fresh cheese (no aging or rennet)

 Ingredients

• 1 liter (4 cups) whole milk – fresh, full-fat is best

• 2–3 tablespoons lemon juice or white vinegar (or yogurt)

• Pinch of salt (optional)

 Instructions

1. Heat the Milk

• Pour the milk into a large saucepan.

• Heat gently over medium heat, stirring occasionally to prevent scorching.

• Once the milk comes to a gentle boil, turn off the heat.

2. Add the Acid

• Add lemon juice or vinegar, one tablespoon at a time, stirring gently.

• Within seconds, the milk should start to curdle — you’ll see white curds separating from yellowish whey.

• If it doesn’t curdle, turn the heat back on low and add another tablespoon of acid.

3. Let It Sit

• Once fully curdled, let it sit undisturbed for 10 minutes.

4. Strain the Cheese

• Line a colander with cheesecloth, a clean thin kitchen towel, or a nut milk bag.

• Pour the curdled mixture into the cloth to drain off the whey.

• Rinse with cool water to remove lemon/vinegar flavor if desired.

5. Press or Use as-Is

• For soft, creamy cheese (like ricotta): Let drain 10–20 minutes and use immediately.

• For firmer cheese (like paneer): Gather the cloth, twist tightly, and press under a heavy object (plate with a can or pot) for 30–60 minutes.

 Optional Add-Ins

• Salt or herbs can be added to the curds before pressing.

• Try chives, garlic powder, or cracked pepper for flavored cheese!

 Storage

• Store in an airtight container in the fridge for up to 5 days.

• Can be frozen, but texture may change.

 Nutrition Info (Per 1 oz / 28g Serving – Approximate)

• Calories: 80

• Protein: 6g

• Fat: 6g

• Carbs: 1g

• Calcium: ~150mg