A simple homemade cheese recipe made with just four basic ingredients. This is a quick and easy way to enjoy fresh cheese without using vinegar. Perfect for snacks, salads, or cooking.
Ingredients:
- 1 liter of milk (full-fat recommended)
- 2 tablespoons of lemon juice (for curdling)
- 1/4 teaspoon of salt (optional, to taste)
- Water for rinsing
Instructions:
- Heat the Milk: Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat. Stir occasionally to prevent scorching.
- Add Lemon Juice: Once the milk starts boiling, reduce the heat to low and add the lemon juice gradually. Stir gently until the milk begins to curdle, forming solid curds and liquid whey.
- Strain the Curds: Turn off the heat and let it sit for 2-3 minutes. Then, pour the curdled milk into a cheesecloth-lined sieve or colander to separate the curds from the whey.
- Rinse the Curds: Rinse the curds under cold water to remove the lemony taste and cool them down.
- Press the Cheese: Gather the edges of the cheesecloth, twist to form a bundle, and gently squeeze out excess water. Place the bundle on a plate and weigh it down with something heavy for 30-60 minutes to form a firm block.
- Serve or Store: Your fresh cheese is ready! Slice or crumble as desired. Store in the refrigerator for up to 3 days.
Enjoy your homemade cheese in salads, sandwiches, or as a snack!