Go Back
Print

Homemade Cheese Recipe

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!
Active Time8 hours
Total Time8 hours
Course: Appetizer
Cuisine: American
Keyword: Homemade Cheese Recipe
Yield: 1

Materials

  • - 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.