This simple and natural recipe shows you how to make 1kg of homemade cheese using just milk and either vinegar or lemon juice as the curdling agent. Perfect for a fresh and creamy cheese that’s free from preservatives and artificial additives.
Ingredients:
- 4 liters (1 gallon) of whole milk
- 1/2 cup white vinegar or freshly squeezed lemon juice
- 1 teaspoon salt (optional, for flavor)
Instructions:
- Heat the Milk: Pour the milk into a large pot and slowly heat it over medium heat, stirring occasionally to prevent it from burning. Heat until it just begins to boil.
- Add the Acid: Once the milk starts to boil, reduce the heat to low. Slowly add the vinegar or lemon juice, one tablespoon at a time, while stirring gently. You will see the milk curdle, forming white clumps (curds) and leaving behind a yellowish liquid (whey).
- Let it Rest: Turn off the heat and let the mixture sit undisturbed for 5–10 minutes to allow the curds to fully separate from the whey.
- Strain the Curds: Place a strainer lined with cheesecloth over a large bowl. Carefully pour the curdled milk into the strainer to separate the curds from the whey. Let it drain for about 15–30 minutes, depending on how firm you want your cheese to be.
- Season and Shape (Optional): If desired, sprinkle the salt over the curds and mix gently. Gather the cheesecloth into a bundle and squeeze out excess liquid. You can shape the cheese into a block or leave it loose, depending on your preference.
- Chill: Transfer the cheese to a container and refrigerate for at least an hour before serving.