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From Milk to Cheese: A Simple, Life-Changing Recipe

Say goodbye to store-bought cheese and make your own fresh, creamy cheese in just minutes. This simple recipe uses only four ingredients—milk, lemon juice, salt, and butter—and is perfect for those who love homemade, flavorful cheeses. Whether you're new to cheese-making or an experienced home cook, this recipe will show you just how easy it is to create a delicious product in no time.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 200 g of fresh cheese
Course: Cheese
Cuisine: Versatile
Ingredients Method Notes

Ingredients
  

  • 1 liter 4 cups whole milk
  • 2 tablespoons lemon juice or white vinegar
  • 1/2 teaspoon salt
  • 10 g butter optional, for creaminess
  • Herbs or spices optional, for flavoring

Method
 

  1. Heat the Milk: Pour the whole milk into a pot and heat over medium heat. Stir occasionally to prevent burning. Heat the milk until it reaches about 85°C (185°F), just before it begins to boil.
  2. Add the Acid: Once the milk is heated, add the lemon juice (or vinegar) and stir gently. The milk should begin to curdle immediately, separating into curds and whey.
  3. Let It Sit: Allow the milk to sit undisturbed for 5 minutes. This will give the curds time to form fully.
  4. Strain the Curds: Using a fine mesh strainer or cheesecloth, strain the curds from the whey. Press gently to remove any excess liquid.
  5. Optional Additions: Return the curds to the pot, then add the butter for creaminess, and stir. If you’d like, you can add herbs or spices to flavor the cheese. Mix well to incorporate.
  6. Cool and Serve: Allow the cheese to cool to room temperature, then refrigerate for about 30 minutes to firm up. Your fresh homemade cheese is now ready to be enjoyed.

Notes

  • Milk Choices: Whole milk is ideal for a rich, creamy cheese, but you can substitute with low-fat or skim milk for a lighter version.
  • Storing: Homemade cheese is best consumed fresh but can be stored in the refrigerator for 3-4 days. Keep it in an airtight container to preserve its texture and flavor.
  • Freezing: You can freeze the cheese if necessary. Wrap it tightly in plastic wrap and store it in a freezer bag for up to a month. Thaw it in the fridge when ready to use.
  • Flavor Variations: Add a pinch of garlic powder, dried herbs, or chili flakes to the curds for a more flavorful, customized cheese.