DESCRIPTION:
This homemade cheese is a celebration of simplicity and purity—made with just milk, yogurt, and lemon juice, it yields a soft, fresh cheese that’s creamy, slightly tangy, and incredibly versatile. Whether you’re crafting a savory dish, layering it into sandwiches, or enjoying it with herbs and olive oil, this cheese offers a clean flavor and satisfying texture.
The process is gentle and meditative: curdling warm milk, straining through cloth, and shaping the curds into a smooth round. It’s a beautiful transformation that doesn’t require fancy equipment or culinary expertise—just a bit of patience and a love for wholesome food. The result is a block of fresh cheese that can be sliced, cubed, or crumbled, perfect for both traditional South Asian dishes and modern fusion plates.
INGREDIENTS:
- 1 liter whole milk (full-fat for best yield)
- 1 cup plain, unsweetened yogurt (room temperature)
- Juice of ½ lemon (freshly squeezed)
- Salt to taste (optional)
- 1 clean cotton kitchen towel or muslin cloth
INSTRUCTIONS:
Step 1: Heat the Milk
Pour the milk into a heavy-bottomed pot and place over medium heat. Stir occasionally to prevent scorching. Heat until the milk begins to steam and small bubbles form around the edges—just before boiling (around 90°C or 195°F).
Step 2: Add Yogurt and Lemon Juice
Reduce the heat to low. Stir in the yogurt and lemon juice slowly, using a wooden spoon. Within a minute or two, you’ll see the milk begin to curdle—white curds separating from the translucent whey. If curds don’t form, add a little more lemon juice and stir gently.
Step 3: Let It Sit
Turn off the heat and let the mixture sit undisturbed for 5–10 minutes. This allows the curds to fully separate and firm up.
Step 4: Strain the Curds
Place the cotton towel or muslin cloth over a large bowl or colander. Carefully pour the curdled mixture into the cloth, allowing the whey to drain. Gather the edges of the cloth and gently squeeze out excess liquid. Be careful not to press too hard—you want a soft, moist cheese.
Step 5: Shape and Chill
Twist the cloth into a tight bundle and place it on a plate. Set a weight (like a pot or a bowl filled with water) on top to press the cheese into a firm block. Let it sit for 30–60 minutes, depending on how firm you want it.
Step 6: Unwrap and Season
Unwrap the cheese and transfer to a clean plate. Sprinkle with salt if desired. You can now slice, cube, or crumble it. Store in an airtight container in the fridge for up to 3–4 days.
Serving Suggestions & Variations:
- Cube and sauté with turmeric and cumin for a quick paneer-style dish.
- Crumble over salads with olive oil and herbs.
- Mix with chopped mint and chili for a spicy spread.
- Use in wraps, sandwiches, or stuffed parathas.
This cheese is a beautiful addition to your wellness-inspired recipe collection, Hassan—pure, nourishing, and deeply satisfying. If you’d like to explore flavored versions (like garlic-herb or chili-lime), or even a keto-friendly tweak, I’d be happy to help you craft those next.