Easy Homemade Cheese Recipe

Yield: About 200–250 grams (7–9 oz) of fresh cheese
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 8–10 hours
Total Time: Approx. 10.5 hours
Difficulty: Easy
Category: Homemade Dairy
Suitable for: Vegetarian

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Introduction

Making cheese at home might sound like a task for expert cheesemakers, but the truth is—it’s surprisingly simple, rewarding, and requires only a handful of ingredients. This method uses just whole milk, lemon juice, and yogurt to create a soft, fresh cheese that’s healthy, cost-effective, and full of creamy flavor. With minimal equipment and no special tools required, this is the perfect recipe for beginners looking to dip their toes into home cheesemaking.

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Ingredients

• 4 1/4 cups (1 liter) whole milk – Preferably full-fat and fresh; avoid ultra-pasteurized milk.

• 1 cup plain unsweetened yogurt – Use natural, live-culture yogurt for best results.

• Juice of 1/2 lemon – Freshly squeezed, strained.

• Salt, to taste – Optional, but enhances flavor.

• Water (optional) – For rinsing the curds if needed.

Special Equipment

• Small to medium saucepan

• Fine-mesh strainer

• Clean cotton dish towel or cheesecloth

• Glass baking dish or large bowl (to catch whey)

• A 5-inch (12 cm) mold or container – Can be any small bowl or form

• Refrigerator space for resting

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Preparation Method

Step 1: Heating the Milk

1. Pour the whole milk into a clean saucepan.

2. Set the pan over medium heat and bring it just to a boil. This should take about 10–15 minutes.

3. Stir the milk occasionally to prevent scorching on the bottom. You’ll notice steam rising and small bubbles forming at the edges—this is your cue it’s almost ready.

4. Once it reaches a gentle boil, reduce the heat slightly and let it simmer for another 5 minutes.

Tip: Don’t walk away while heating milk. It can boil over quickly once it reaches its peak temperature.

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Step 2: Curdling the Milk

1. Turn off the heat and immediately add the lemon juice and yogurt to the hot milk.

2. Stir gently for 10–15 seconds, just enough to combine.

3. Cover the saucepan with a clean kitchen towel or lid, and allow it to rest undisturbed for at least 3 hours at room temperature.

What’s happening here: The acid in the lemon juice and the cultures in the yogurt cause the milk to curdle, separating into curds (the cheese) and whey (the liquid). The longer it rests, the more complete this separation becomes.

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Step 3: Draining the Whey

1. Place a fine-mesh strainer over a large bowl or glass baking dish.

2. Line the strainer with a clean cotton dish towel or cheesecloth, allowing the edges to hang over the sides.

3. Gently pour the curdled mixture into the towel-lined strainer. Let the whey drain freely into the bowl below.

Optional Step: For a milder flavor, you can rinse the curds gently with a little cold water while still in the towel to remove excess whey or tang.

4. Gather the edges of the towel and twist lightly to squeeze out extra liquid. Don’t over-squeeze; let gravity do most of the work to preserve a soft texture.

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Step 4: First Chill

1. Transfer the drained curds (still in the towel or scooped with a spoon) into a small mold or container.

2. Press the mixture gently into the mold, smoothing the top.

3. Cover and refrigerate for 30 minutes to help it firm up slightly.

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Step 5: Seasoning and Final Set

1. Remove the cheese from the refrigerator and unmold it into a bowl if desired.

2. Sprinkle with salt to taste, and mix gently or fold it into the cheese with a spatula.

3. Return the seasoned cheese to the mold or shape it into a block or ball.

4. Cover again and refrigerate for at least 8 hours, or overnight, for the cheese to firm up and develop flavor.

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Serving & Storage

Once your cheese has fully chilled, it’s ready to enjoy! You can slice, spread, or crumble it, depending on its final texture. Use it as a spread on toast, in salads, or as a snack on its own with herbs or olive oil.

Storage Tips:

• Store in an airtight container in the refrigerator.

• Best enjoyed within 5 days.

• Do not freeze—fresh cheese loses its texture when thawed.

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Additional Tips for Success

• Use fresh, high-quality milk – This makes a significant difference in both yield and taste.

• Avoid ultra-pasteurized milk – It won’t curdle properly.

• Use a trusted yogurt – Choose one with live cultures and no additives or thickeners.

• If the milk doesn’t curdle immediately, let it rest longer or add a touch more lemon juice.

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Variations

• Herbed Cheese: Add finely chopped chives, parsley, or dill after salting.

• Garlic Cheese: Mix in a small amount of minced garlic or garlic powder.

• Spicy Version: Add crushed chili flakes or pepper for heat.

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Conclusion

Homemade cheese is one of those magical kitchen projects that feels luxurious, but is actually very easy. With just three basic ingredients and some patience, you’ll create a creamy, flavorful cheese that’s better than store-bought and tailored exactly to your taste.