If you’re looking to elevate your culinary skills and enjoy a delicious, fresh product, making your own cheese at home is an excellent choice. With just three simple ingredients—whole milk, lemon juice, and salt—you can create a creamy, flavorful cheese that’s perfect for a variety of dishes. Say goodbye to store-bought cheese and hello to a homemade delight that’s both rewarding and delicious!

Benefits:

Freshness: Homemade cheese is fresher and free of preservatives, giving you a more authentic taste.
Simplicity: With only three ingredients, this recipe is straightforward and easy to follow.
Customizable: You can adjust the salt to your liking or add herbs and spices for a personalized flavor.
Cost-Effective: Making your own cheese can be more economical than buying specialty cheeses at the store.

Ingredients:

1 gallon of whole milk
1/3 cup of lemon juice (freshly squeezed)
Salt, to taste

Instructions:

Heat Milk: Pour the whole milk into a large pot and slowly heat it over medium heat. Stir the milk often to prevent scorching, and continue until the temperature reaches 185°F (85°C).
Add Lemon Juice: Once the milk has reached the desired temperature, remove it from the heat. Slowly stir in the freshly squeezed lemon juice. You’ll notice the milk beginning to curdle as the acid from the lemon juice causes the proteins in the milk to separate into curds (solids) and whey (liquid).
Let It Sit: Allow the curdled milk to sit undisturbed for about 10 minutes. This rest period helps the curds fully form and separate from the whey.
Strain the Curds: Line a colander with a large piece of cheesecloth, then carefully pour the curdled milk mixture into the colander to strain out the whey. Gather the corners of the cheesecloth together and gently squeeze out any excess whey from the curds.
Season: Once most of the whey has been removed, sprinkle the curds with salt to taste. Lightly mix the curds with the salt while still in the cheesecloth.
Press the Cheese: For a firmer cheese, wrap the cheesecloth tightly around the curds and place it under a weight, such as a heavy pot or a jar filled with water. Let the cheese press in the fridge for a few hours or overnight to solidify and remove any remaining whey.
Enjoy: After pressing, unwrap your homemade cheese and enjoy it as is, or use it in your favorite recipes. The cheese can be stored in an airtight container in the refrigerator for up to a week.

Helpful Tips:

Alternative Acids: If you don’t have lemons on hand, you can substitute with vinegar (such as white or apple cider vinegar) to achieve similar results.
Cheesecloth Substitute: If you don’t have cheesecloth, a clean kitchen towel can be used in a pinch.
Herb Infusion: For added flavor, mix in fresh herbs like chives, parsley, or dill into the curds before pressing.
Whey Usage: Don’t discard the whey! It can be used in baking, smoothies, or even as a base for soups.

FAQs:

What type of milk should I use? Whole milk is recommended for a richer cheese, but you can also use 2% or even goat’s milk if you prefer.
How long does homemade cheese last? It typically lasts up to a week when stored properly in the refrigerator.
Can I use this method to make different types of cheese? This basic method can be adapted to make various types of fresh cheese by adjusting the pressing time or adding different seasonings.

Serving Suggestions:

As a Spread: Use your homemade cheese as a spread on crackers or bread.
In Salads: Crumble the cheese over salads for a fresh and tangy addition.
Cooking: Incorporate it into dishes like lasagna, pasta, or stuffed vegetables for a creamy texture.
Snack: Enjoy slices of your homemade cheese with fruit or nuts for a simple snack.

Servings: Approximately 1 pound of cheese

Total Time: 4-8 hours (including pressing time)

Enjoy the process of making this homemade cheese, and savor the fresh, creamy results in your favorite dishes or simply on its own!

Recipe Card

Homemade Cheese Recipe

Print Recipe Pin Recipe

Cook Time 8

Total Time 8

Course Appetizer

Cuisine American

Servings 1

Ingredients

– 1 gallon of whole milk
– 1/3 cup of lemon juice freshly squeezed
– Salt to taste

Instructions

**Heat Milk:** Pour the whole milk into a large pot and slowly heat it over medium heat. Stir the milk often to prevent scorching, and continue until the temperature reaches 185°F (85°C).
**Add Lemon Juice:** Once the milk has reached the desired temperature, remove it from the heat. Slowly stir in the freshly squeezed lemon juice. You’ll notice the milk beginning to curdle as the acid from the lemon juice causes the proteins in the milk to separate into curds (solids) and whey (liquid).
**Let It Sit:** Allow the curdled milk to sit undisturbed for about 10 minutes. This rest period helps the curds fully form and separate from the whey.
**Strain the Curds:** Line a colander with a large piece of cheesecloth, then carefully pour the curdled milk mixture into the colander to strain out the whey. Gather the corners of the cheesecloth together and gently squeeze out any excess whey from the curds.
**Season:** Once most of the whey has been removed, sprinkle the curds with salt to taste. Lightly mix the curds with the salt while still in the cheesecloth.
**Press the Cheese:** For a firmer cheese, wrap the cheesecloth tightly around the curds and place it under a weight, such as a heavy pot or a jar filled with water. Let the cheese press in the fridge for a few hours or overnight to solidify and remove any remaining whey.
**Enjoy:** After pressing, unwrap your homemade cheese and enjoy it as is, or use it in your favorite recipes. The cheese can be stored in an airtight container in the refrigerator for up to a week.

Keyword Homemade Cheese Recipe