Soft, creamy, and wholesome — a rustic cheese you can make with just 4 ingredients!
Recipe Overview
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Draining Time: 30 minutes (longer if pressing for firm texture)
Chilling Time: 1 hour (optional)
Total Time: ~1–2 hours
Servings: ~300–350g of fresh cheese
Shelf Life: 4–5 days refrigerated
Calories: ~50–70 per tablespoon (depends on final moisture level and fat content)
Ingredients (1x Batch)
Ingredient Quantity Notes
Whole milk 1 liter (4 cups) Full-fat, not UHT for best results
Plain yogurt 1 cup (240g) Unsweetened, unflavored, preferably full-fat
Fresh lemon juice Juice of ½ lemon ~1.5 tablespoons
Salt To taste Optional
Cotton towel/cheesecloth 1 clean, large Washed and rinsed well
Equipment You’ll Need
Heavy-bottomed saucepan or pot
Wooden spoon or silicone spatula
Fine-mesh strainer or colander
Large mixing bowl
Clean kitchen towel or cheesecloth
Small weight (jar of water, can, etc. – optional)
Airtight container for storage
Step-by-Step Instructions
Step 1: Heat the Milk
Goal: Warm the milk gently to prepare it for curdling.
Pour 1 liter of whole milk into a heavy-bottomed saucepan.
Using a heavy pot ensures even heating and helps prevent burning.
Heat the milk over medium flame, stirring gently and frequently.
When you see steam rising and small bubbles forming around the edges (about 180°F or 82°C), remove from heat.
Don’t let it boil — boiling can affect the texture of the curds.
⏱️ This takes about 5–8 minutes.
Step 2: Add Yogurt & Lemon Juice
Goal: Curds begin to separate from the whey.
With the milk off the heat, stir in 1 cup of plain yogurt and the juice of half a lemon.
Stir gently with a spoon in one direction. Within 1–2 minutes, you should see the milk beginning to curdle — soft white clumps (curds) will form, and a yellowish liquid (whey) will separate.
If separation doesn’t happen after 2–3 minutes, let it sit for a bit, and if needed, add a little more lemon juice.
Optional Variation: Add ½ teaspoon of white vinegar along with lemon juice for a slightly tangier curd.
Step 3: Strain the Curds
Goal: Separate the curds from the whey and drain the excess liquid.
Place a large sieve or colander over a bowl, and line it with your clean cotton towel or cheesecloth.
Carefully pour the curdled milk mixture into the cloth. The whey will drain out, and the curds will be caught in the cloth.
Let it sit and drain for 20–30 minutes, depending on desired softness.
20 mins = soft, spreadable texture
30–40 mins = firmer, but still creamy
You can gently fold the edges of the towel over the curds to help retain warmth and drain evenly.
Once the mixture has drained to your liking, add salt to taste and mix gently with a spoon or your hands.
Step 4: Shape the Cheese (Optional)
Goal: Create a firmer cheese you can slice or crumble.
For spreadable cheese: Transfer it directly to a container after salting. Done!
For firm cheese:
Gather the corners of the cloth and twist into a bundle.
Place the wrapped curds on a plate, then press with a small weight (jar of beans, a bowl of water, etc.).
Let it sit for 1–2 hours at room temp or in the fridge.
This will result in a dense, sliceable round of fresh cheese — similar to paneer or queso fresco.
❄️ Step 5: Chill and Store
Transfer your cheese to an airtight container and refrigerate for at least 30–60 minutes before serving, especially if shaped into a firm disk.
Store refrigerated and consume within 4–5 days for best flavor and freshness.
Flavor Variations
Herbed Cheese:
Stir in chopped fresh herbs like dill, parsley, basil, or chives just before chilling.
Spicy Twist:
Add crushed red chili flakes, a pinch of black pepper, or paprika.
Garlic-Lover’s Delight:
Mix in roasted garlic cloves or minced raw garlic + olive oil.
Middle Eastern Style:
Mix with za’atar or sumac and drizzle with olive oil.
Sweet Version:
Skip the salt. Mix with a spoon of honey or date syrup, and a pinch of cinnamon.
Serving Suggestions
Here’s how to enjoy your homemade cheese:
Breakfast & Snacks:
Spread on toast with tomatoes, cucumber, and a pinch of salt
Add to wraps, omelets, or scrambled eggs
Use as a creamy filling in savory crepes or parathas
Salads & Mains:
Crumble into grain bowls or green salads
Add to roasted vegetable platters
Toss with pasta and fresh herbs for a light cheese pasta
️ Appetizer Ideas:
Serve chilled with a drizzle of olive oil and sprinkle of herbs/chili flakes
Roll into herb-coated balls for party platters
Pair with crackers, nuts, and dried fruits on a cheese board
Nutritional Info (Per Tablespoon, Approximate)
Nutrient Amount
Calories 50–70
Protein 3–4g
Fat 4–6g
Carbs 1–2g
Calcium High
Depends on final moisture content, milk fat, and quantity of yogurt used.
Science Behind It
When lemon juice and yogurt are added to warm milk:
The acid causes casein proteins in milk to clump together (curdling).
The watery part that separates is whey, rich in proteins and minerals.
This process mimics traditional cheese-making — using simple home ingredients instead of rennet.
What to Do with the Whey?
Don’t throw it out! The leftover whey is nutritious and full of protein.
Here’s how to use it:
Add to smoothies or shakes
Use instead of water in bread, roti, or pancake batters
Use to soak lentils or rice
Add to soups or stews for a protein boost
Store in the fridge for up to 3 days, or freeze in ice cube trays.
Compare: How Does This Cheese Taste?
This fresh homemade cheese has a mild, tangy flavor, and a creamy-soft texture. It’s similar to:
Ricotta (spreadable version)
Paneer or queso fresco (firm pressed version)
Labneh (if you drain longer with yogurt-only)
Farmers’ cheese from Europe or the Middle East
✅ Recipe Success Tips
Use whole milk for creamy, rich curds. Low-fat milk yields less cheese.
Avoid UHT (ultra-pasteurized) milk — it doesn’t curdle well.
Stir gently once curds start forming — don’t over-mix or you’ll break them apart.
Clean your cloth well and rinse thoroughly before use.
Salt and flavor after draining to control taste and consistency.
Recipe Scaling
You can double or triple this recipe — just use a bigger pot, and scale the lemon/yogurt accordingly:
2 liters milk → 2 cups yogurt + juice of 1 lemon
3 liters milk → 3 cups yogurt + juice of 1½ lemons
Cultural Note
This method of fresh cheese-making is used in India (paneer), Mexico (queso fresco), and even parts of the Middle East (labneh/akkawi). It’s a globally beloved, ancient method using accessible ingredients — no fancy tools or enzymes needed.
Cleanup Tip
Soak your cheesecloth in warm water with a little baking soda and lemon to remove stains and smells. Wash and dry before next use!
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