Don’t Buy Cheese! 1 kg of Homemade Cheese from 1 Liter of Milk in a Pot!

Ingredients

• 1 liter whole milk (full-fat, preferably fresh)
• 2 tablespoons white vinegar or lemon juice (as a coagulant)
• 1/2 teaspoon salt (optional, for flavor)
• Cheesecloth or a clean cotton cloth
• Strainer or colander
• Heavy-bottomed pot

Instructions

1. Heat the Milk:
   • Pour the milk into a heavy-bottomed pot and heat over medium flame.
   • Stir occasionally to prevent it from sticking to the bottom.
   • Heat until it reaches about 90°C (just before boiling point), or until you see small bubbles on the sides.
2. Add the Coagulant:
   • Reduce the heat to low.
   • Slowly add vinegar or lemon juice, one tablespoon at a time, stirring gently.
   • The milk will begin to curdle, separating into curds (solid) and whey (liquid).
   • Let it simmer for another 1–2 minutes to ensure full separation.
3. Strain the Curds:
   • Place a cheesecloth-lined strainer over a large bowl or sink.
   • Carefully pour the curdled mixture into the strainer.
   • Allow the whey to drain completely. Let it sit for about 15–30 minutes depending on how soft or firm you want your cheese.
   • (Optional) Add salt to the curds and mix gently.
4. Shape the Cheese:
   • Gather the cheesecloth into a bundle and press gently to remove excess moisture.
   • Place a weight on top (like a small pot of water) for 30–60 minutes for a firmer cheese.
5. Unwrap and Use:
   • Once firm, unwrap your fresh cheese.
   • Use immediately or refrigerate in an airtight container for up to 5 days.

Tips:

• You can flavor your cheese with herbs, chili flakes, or garlic for a twist.
• Save the leftover whey — it’s great for soups, dough, or smoothies!

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