This homemade fresh cheese is incredibly easy to make using just three main ingredients: milk, lemon juice (or vinegar), and salt. It’s creamy, mild, and can be used in both savory and sweet dishes. Whether you want a soft, spreadable cheese or a firmer block for slicing, this recipe is perfect for you!

Preparation Time

• • Prep Time: 5 minutes
  • Cook Time: 15 minutes

• Resting Time: 30 minutes – 2 hours (depending on texture)
• Total Time: 45 minutes – 2 hours

Ingredients (Cups and Grams)

• • 4 cups (1 liter) whole milk

• • 2 tablespoons lemon juice (or white vinegar)
  • ½ teaspoon salt
  • 10g (2 tsp) butter (optional, for creaminess)

• Herbs or spices (optional, for flavoring: garlic, chives, black pepper, etc.)

Directions

Step 1: Heat the Milk

• • Pour 1 liter of milk into a large saucepan.
  • Slowly heat it over medium heat, stirring occasionally to prevent scorching.

• Heat until the milk reaches 85°C (185°F), just below boiling.

Step 2: Add Lemon Juice or Vinegar

• • Once the milk is hot, remove it from the heat.
  • Stir in 2 tablespoons of lemon juice or vinegar.

• The milk will start to curdle, separating into curds (solids) and whey (liquid).

Step 3: Let It Sit

• • Gently stir for a few seconds.
  • Cover the pot and let the mixture sit for 10-15 minutes to allow the curds to form completely.

Step 4: Drain the Curds

• • Line a colander with cheesecloth or a clean kitchen towel.
  • Pour the curdled milk through it to drain the whey.
  • Let the curds drain for about 30 minutes for a soft cheese or longer for a firmer texture.

Step 5: Season and Mix

• • Transfer the drained curds to a bowl.
  • Stir in ½ teaspoon salt and 10g butter (optional) for extra creaminess.
  • Mix in herbs or spices if desired (e.g., chopped chives, garlic powder, black pepper).

Step 6: Shape and Chill

• • For soft cheese: Store the cheese in an airtight container.
  • For firm cheese: Wrap the curds in cheesecloth and gently squeeze out any excess whey.
  • Shape it into a ball or log, cover with cling film, and refrigerate for 2-3 hours until set.

Serving Suggestions

• • Spread on crackers or toast with honey or jam.
  • Use in salads, sandwiches, or wraps.
  • Add to pasta, pizza, or soups for a creamy texture.

• Crumble over roasted vegetables or grilled meats.

Cooking Tips

• • Use fresh whole milk for the best flavor and texture.
  • Don’t overheat the milk—keeping it just below boiling ensures the best curds.

• For a firmer cheese, press the curds under a weight for a few hours.
• Save the whey! It’s great for baking, smoothies, or soups.

Nutritional Benefits

• • High in protein – great for muscle repair and growth.

• • Rich in calcium – supports strong bones and teeth.
  • Lower in fat than many store-bought cheeses.
  • No preservatives – a fresh, homemade alternative.

Dietary Information

• • Vegetarian
  • Gluten-Free
  • Low-carb & Keto-friendly

Nutritional Facts (Per Serving – Approximate)

• • Calories: 120
  • Protein: 7g
  • Carbohydrates: 1g

• Fat: 9g
• Calcium: 15% DV

Storage

• • Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Not recommended, as fresh cheese loses texture when frozen.

Why You’ll Love This Recipe

• • Easy to make with just 3 ingredients!
  • Healthier and fresher than store-bought cheese.

• Customizable with herbs, spices, or different textures.
• Versatile – use in sweet or savory dishes.

Conclusion

Making fresh cheese at home is easier than you think! This quick and foolproof recipe yields a creamy, delicious cheese perfect for spreading, crumbling, or slicing. No preservatives, no artificial ingredients—just pure homemade goodness. Once you try it, you’ll never go back to store-bought cheese again!