That’s fantastic! Making cheese with just a few ingredients can be a rewarding experience. If you’re making something like homemade ricotta or paneer, it typically only requires three simple ingredients: milk, acid (like lemon juice or vinegar), and salt.
Ingredients
- 1 gallon whole milk (preferably not ultra-pasteurized)
- ¼ cup lemon juice or white vinegar
- ½ teaspoon salt (optional, to taste)
Instructions
- Heat the Milk:
- Pour the milk into a large pot and heat it over medium heat, stirring occasionally to prevent scorching, until it reaches a gentle simmer (about 180-190°F or 82-88°C).
- Add the Acid:
- Once the milk begins to simmer, remove it from the heat and slowly stir in the lemon juice or vinegar. Stir gently until the milk curdles and the curds separate from the whey (this happens almost immediately).
- Strain the Curds:
- Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey. Pour the curdled milk into the colander, allowing the whey to drain off.
- Press the Cheese (Optional for Paneer):
- For ricotta, simply let the curds drain for 10-15 minutes, then transfer to a bowl and stir in salt to taste.
- For paneer, gather the corners of the cheesecloth and squeeze out excess whey. Place the wrapped cheese on a flat surface and weigh it down with a heavy object for about 1 hour to form a firm block.
- Enjoy:
- Your homemade cheese is ready! Ricotta can be used immediately in recipes or as a spread, while paneer can be cut into cubes and used in various dishes.
This homemade cheese is fresh, delicious, and free from unnecessary additives or preservatives!