Introduction
If you’ve ever dreamed of making your own cheese at home, this easy recipe will make it come true! Using just three basic ingredients — milk, yogurt, and lemon — you can create soft, creamy homemade cheese that’s fresh, flavorful, and completely natural.
No fancy equipment, no hard-to-find ingredients — just a pot, a towel, and a bit of kitchen magic. Perfect for spreading on toast, crumbling over salads, or pairing with fruit and honey. Once you try this recipe, you may never go back to store-bought cheese again!
🥛 Why You’ll Love This Recipe
- ✅ Only 3 ingredients, no rennet or starter culture needed
- ✅ Ready in under an hour
- ✅ Naturally rich in protein and calcium
- ✅ Perfect for both sweet and savory dishes
- ✅ 100% preservative-free and customizable
🛒 Ingredients
- 1 liter whole milk (fresh or pasteurized, not UHT)
- 1 cup plain, unsweetened yogurt
- Juice of ½ lemon (freshly squeezed)
- Salt to taste
- 1 clean cotton kitchen towel or cheesecloth
👩🍳 How to Make Homemade Cheese
Step 1: Heat the Milk
Pour the milk into a large saucepan and place it over medium heat. Stir occasionally to prevent burning. When it begins to steam and small bubbles form around the edges, remove it from the heat — do not let it boil.
Step 2: Add Yogurt and Lemon Juice
Stir in the yogurt until it’s fully combined with the milk. Then slowly add the lemon juice, one tablespoon at a time, while gently stirring. You’ll notice the milk begin to curdle and separate into white curds and yellowish whey — that’s the magic happening!
Step 3: Let It Rest
Cover the pot with a lid and let it sit for about 10 minutes to allow full curdling.
Step 4: Strain the Curds
Line a strainer with a clean kitchen towel or cheesecloth and place it over a large bowl. Carefully pour the mixture through to separate the curds from the whey.
Step 5: Season and Shape
Sprinkle the curds with a pinch of salt (adjust to taste), then gather the towel’s corners and gently squeeze out excess liquid. For a softer cheese, drain for 10–15 minutes. For firmer cheese, let it drain for 30–60 minutes.
Step 6: Chill and Serve
Transfer your cheese to a container and refrigerate. It’s best enjoyed fresh within 3–4 days.
🌿 Serving Ideas
- Spread on crusty bread with herbs or olive oil
- Crumble over roasted vegetables or fresh salads
- Mix with honey and nuts for a sweet breakfast treat
- Use as a soft filling for pastries or crepes
💡 Pro Tips
- The fresher the milk, the better the flavor and yield.
- You can substitute lemon juice with white vinegar for a sharper taste.
- Don’t throw away the whey! Use it in soups, bread dough, or smoothies — it’s full of nutrients.
🧈 Storage
Keep your homemade cheese refrigerated in an airtight container. It stays fresh for up to 4 days.
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