Homemade Cheese Recipe: Simple and Delicious 🧀

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Making cheese at home is a rewarding and surprisingly simple process. With just a few basic ingredients, you can create fresh, creamy cheese that’s perfect for spreading, snacking, or adding to your favorite dishes. Follow this step-by-step guide to make your own homemade cheese.

Ingredients

  • 1 gallon (3.8 liters) whole milk (preferably fresh and unpasteurized if available)
  • 1/4 cup white vinegar or lemon juice
  • 1 teaspoon salt (or to taste)

Optional Add-Ins:

  • Fresh herbs (e.g., parsley, chives, or dill)
  • Crushed garlic or black pepper for flavor

Equipment

  • Large pot
  • Wooden spoon or spatula
  • Cheesecloth or a clean kitchen towel
  • Strainer
  • Large bowl
  • Thermometer (optional but helpful)

Instructions

Step 1: Heat the Milk

  1. Pour the milk into a large pot and place it over medium heat.
  2. Heat the milk to approximately 185°F (85°C). If you don’t have a thermometer, look for tiny bubbles forming around the edges—do not let it boil.

Step 2: Add the Acid

  1. Once the milk is heated, remove it from the heat and slowly stir in the vinegar or lemon juice.
  2. Stir gently for 1–2 minutes. You’ll see the milk curdling, forming lumps (curds) and a watery liquid (whey).

Step 3: Let It Rest

  1. Cover the pot with a lid or clean towel and let it sit for 10–15 minutes to allow the curds to fully separate from the whey.

Step 4: Strain the Curds

  1. Line a strainer with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.
  2. Carefully pour the curdled milk into the strainer, letting the whey drain off.

Step 5: Add Salt and Flavor

  1. Gather the edges of the cheesecloth and gently squeeze out excess whey.
  2. Transfer the curds to a bowl and mix in salt to taste.
  3. For flavored cheese, mix in herbs, garlic, or black pepper at this stage.

Step 6: Shape the Cheese

  1. If you want a firmer cheese, wrap the curds tightly in the cheesecloth and press them under a heavy object (like a pot filled with water) for 1–2 hours.
  2. For softer cheese, simply refrigerate it as is.

Step 7: Chill and Serve

  1. Refrigerate the cheese for at least 1 hour before serving.
  2. Enjoy your homemade cheese spread on crackers, bread, or as part of your favorite recipe.

Tips for Perfect Homemade Cheese

  1. Use High-Quality Milk: Fresh, whole milk yields the best results. Avoid ultra-pasteurized milk, as it may not curdle properly.
  2. Save the Whey: The leftover whey is packed with nutrients! Use it in smoothies, soups, or baking.
  3. Experiment with Flavors: Add spices like paprika, cumin, or even a dash of honey for sweet variations.

Why You’ll Love Making Cheese at Home

  • Simple Ingredients: Requires just three basic ingredients.
  • Customizable: Adjust the flavor, texture, and seasoning to your liking.
  • Cost-Effective: Homemade cheese is often cheaper than store-bought options.
  • Fresh and Delicious: Nothing beats the taste of freshly made cheese.


 

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