Description
Learn how to make soft and fresh homemade cheese using simple ingredients like whole milk and vinegar or lemon juice. This easy stovetop recipe yields a mild, farmer-style cheese perfect for appetizers or adding to your favorite dishes.
Ingredients
Scale
Ingredients
- 1 gallon whole milk (not ultra-pasteurized)
- ¼ cup white vinegar or lemon juice
- 1 teaspoon salt (optional)
- Cheesecloth or a clean thin kitchen towel
Instructions
- Warm the Milk: In a large pot over medium heat, slowly warm the milk to about 190°F, stirring occasionally to prevent scorching. Do not let it boil.
- Curdle the Milk: Remove the pot from heat and gently stir in the vinegar or lemon juice. Let it sit undisturbed for 5–10 minutes as curds separate from the whey, visible as white clumps and a yellowish liquid.
- Drain the Curds: Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander to drain for 5–15 minutes, depending on desired firmness.
- Squeeze Excess Whey: For firmer cheese, gently squeeze the cloth to remove extra whey. Be careful not to press too hard unless you want a very firm texture.
- Season and Store: Stir in salt if desired. Transfer the cheese to a container. Use immediately or refrigerate for up to 4–5 days.
Notes
- For creamier cheese, use a mixture of whole milk and cream.
- Add herbs, garlic, or spices after draining for extra flavor.
- This recipe yields soft farmer-style cheese, similar to paneer or ricotta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Ingredient
- Method: Stovetop
- Cuisine: Universal
Nutrition
- Serving Size: ¼ cup
- Calories: 100
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
