Warm up the milk.

Put 1 liter of milk in a big pot and warm it up slowly on medium heat. Stir from time to time to avoid burning.

Warm the milk until it reaches 85°C (185°F), right before boiling.



Include lemon juice or vinegar.

After the milk is heated, take it off the stove and mix in 2 tablespoons of lemon juice or vinegar. The milk will start to thicken, dividing into chunks and liquid.

Make the Milk Clump:

Stir the mixture slowly for a short time, then cover it and wait for 10-15 minutes for the curds to form completely.

Remove the whey:

Put a thin cloth or clean towel over a strainer, then pour the thickened milk through it to separate the liquid whey. Allow the cheese to sit and drain for around 30 minutes for a softer cheese, or leave it longer for a firmer texture.



Blend and combine:

After removing the liquid, move the cheese pieces to a bowl. Add a little salt (around 1/2 teaspoon) and 10 grams of butter for a creamier texture. Add any extra herbs or spices now if you want, such as chopped chives, garlic powder, or pepper.

Form and Relax:

To make a harder cheese, put the cheese curds in a cloth and gently press out the liquid left in them. Form the cheese into a round shape or cylinder, wrap it with plastic wrap, and put it in the refrigerator for 2-3 hours until it hardens.

Ways to serve food:

Put your homemade cheese on top of crackers, toast, or bagels.

Use it as a filling for sandwiches or wraps.

Sprinkle on top of salads or mix into pasta dishes.

Cooking Advice:

Whole milk is the best choice for making creamy cheese, but you can also use low-fat milk if you prefer.

Different flavors: Personalize your cheese by adding herbs such as thyme, rosemary, or parsley, or spices like paprika to enhance its taste.

Benefits for your health:

Rich in protein from the milk, which helps muscles heal and grow.

Rich in calcium, good for your bones.

Information about food and nutrition:

Suitable for vegetarians if plant-based rennet is used (if necessary).

You can use lactose-free milk to make it without lactose.

Nutrition information (for a 30g portion, approximately):

Calories: 75

Proteins: 4 grams

Fat content: 6 grams

Carbohydrates: 1 gram

Calcium: 10% of what you need each day.

Storage: Keeping things in a safe place.

Keep your homemade cheese in a sealed container in the fridge for a maximum of 5 days.

Reasons to enjoy this recipe:

Simple and fast: Easy to prepare with just a few ingredients.

Personalizable: Add herbs and spices to suit your taste.

Fresh and Tasty: Make your own fresh cheese at home.

Healthy: Homemade cheese does not contain any chemicals or artificial ingredients.

Final thoughts:

Creating your own cheese at home is a satisfying process that leads to fresh, creamy, and cheese that you can personalize to your liking. Whether you like it on bread, in salads, or in recipes, this cheese can be used in many ways to enhance your meals. Once you make your own cheese, you won't want to buy it from the store again!