Homemade Fresh Cheese
This easy homemade cheese turns milk, lemon juice, and salt into a creamy, tangy spread—perfect for toast, pasta, or snacking, no special tools or skills required.
- 4 cups 1 liter whole milk
- 2 tablespoons lemon juice or white vinegar
- ½ teaspoon salt
- 10 g 2 teaspoons butter (optional, for added creaminess)
- Optional flavor add-ins: garlic powder chopped chives, cracked black pepper, smoked paprika
Pour whole milk into a large saucepan and heat over medium, stirring occasionally. Warm it to 85°C (185°F), just below boiling.
Remove from heat and slowly stir in lemon juice or vinegar. Watch as the milk begins to curdle.
Give the mixture a gentle stir, then cover and let sit for 10–15 minutes to allow the curds to form.
Line a colander with cheesecloth and place over a bowl or sink. Slowly pour in the curds and whey. Let it drain for 30 minutes for soft cheese, or up to 1 hour for firmer results. Do not press—just let gravity do the work.
Transfer curds to a bowl. Add salt and butter (if using), and stir until smooth. Fold in optional mix-ins like herbs, garlic, or pepper.
For soft cheese, store in an airtight container and refrigerate. For firmer cheese, wrap in cheesecloth, gently squeeze, shape into a log or ball, and chill for 2–3 hours.