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
