Making fresh homemade cheese using just milk and vinegar is quick, easy, and requires only a few basic ingredients. In 10 minutes, you can have a soft, delicious cheese that’s perfect for spreading or adding to dishes!
Ingredients:
- 1 liter (4 cups) whole milk
- 2-3 tablespoons white vinegar or lemon juice
- ½ teaspoon salt (optional)
Equipment:
- Medium-sized saucepan
- Wooden spoon
- Cheesecloth or clean kitchen towel
- Strainer
- Bowl
Instructions:
- Heat the Milk:
Pour the milk into a saucepan and heat it over medium heat. Stir occasionally to prevent it from sticking or scorching. Heat until it just begins to simmer (around 85-90°C or 185-195°F). Do not let it boil. - Add the Vinegar or Lemon Juice:
Once the milk starts to simmer, turn off the heat. Add the vinegar or lemon juice one tablespoon at a time, stirring gently after each addition. You’ll notice the milk curdling almost immediately—this is the curd separating from the whey. - Let It Rest:
Allow the mixture to rest for 5 minutes. This gives the curds time to fully form. - Strain the Curds:
Place a strainer over a bowl and line it with cheesecloth. Pour the curdled milk into the strainer, letting the whey drain out. You can gather the ends of the cheesecloth and gently squeeze to remove extra liquid, depending on how firm you want the cheese. - Season (Optional):
Sprinkle salt over the cheese if desired, and mix it gently. You can also add herbs or spices for extra flavor. - Serve:
Your homemade cheese is ready! You can serve it immediately or refrigerate it in an airtight container for up to 4-5 days.
Tips:
- Milk choice: Whole milk yields the creamiest cheese, but you can use low-fat milk if you prefer. Avoid ultra-pasteurized milk, as it may not curdle properly.
- Whey: Don’t throw away the whey! It’s rich in protein and can be used in smoothies, baking, or soups.
- Variations: Try adding fresh herbs like chives, parsley, or dill for a flavorful twist.
Enjoy your freshly made homemade cheese!