Here’s a simple homemade cheese recipe that uses just a few ingredients and basic kitchen tools. This makes a fresh cheese similar to paneer, queso fresco, or farmer’s cheese.
🧀 Homemade Cheese (Fresh Cheese)
Ingredients:
1 liter (4 cups) whole milk (not UHT or ultra-pasteurized)
2–3 tablespoons white vinegar or lemon juice
½ teaspoon salt (optional)
Equipment:
Heavy-bottomed saucepan
Cheesecloth or clean thin towel
Colander
Slotted spoon
🔪 Instructions:
Heat the Milk:
Pour the milk into a saucepan.
Heat over medium heat, stirring occasionally to prevent burning.
Bring it just to a gentle boil (around 180–190°F or 82–88°C). You’ll see foam forming on the edges.
Curdle the Milk:
Turn off the heat.
Add vinegar or lemon juice one tablespoon at a time, stirring gently.
You’ll see the milk curdle and the curds (solid) separate from the whey (liquid). This happens quickly.
Let It Sit:
Cover the pot and let it sit for 5–10 minutes to ensure full separation.
Strain the Curds:
Line a colander with cheesecloth and place it over a large bowl or sink.
Pour the curdled milk into the cloth to strain.
Let it drain for 5–10 minutes for soft cheese, or up to an hour for firmer cheese.
Season and Press (Optional):
Mix in salt to taste.
For a firmer block of cheese (like paneer), gather the cheesecloth edges, form a disc, and press under a weight (like a pot of water) for 30 minutes to an hour.
✅ Tips:
Use fresh whole milk for the best results.
For a creamier cheese, add a splash of cream to the milk before boiling.
You can flavor the cheese with herbs or garlic at the salting stage.