Making Fresh Cheese at Home: A Simple Guide

Creating fresh cheese at home is a rewarding and surprisingly simple process. With just a few ingredients—whole milk, fresh lemon juice, and a pinch of salt—you can craft a delicious, soft cheese that’s perfect for cooking or enjoying on its own. This homemade cheese offers a uniquely rich and creamy flavor, adding a gourmet touch to any dish.

Step-by-Step Instructions for Cheese Making

Start by gently heating a gallon of whole milk on medium heat, stirring often to prevent scorching. When the milk reaches 185°F (85°C), remove it from heat and add 1/3 cup of lemon juice, stirring gently. The acidity from the lemon will cause the milk to curdle, separating into curds (solid) and whey (liquid). After allowing the mixture to sit for about 10 minutes, you’re ready to move to the next step.

Separating the Curds and Adding Flavor

Pour the curdled milk into a cheesecloth-lined colander to strain out the whey, leaving only the soft curds. Gently gather the cheesecloth around the curds, squeezing to remove any remaining liquid. Once the curds are sufficiently dry, season them lightly with salt, enhancing the cheese’s natural flavor without overpowering its delicate creaminess.

Shaping and Storing Your Homemade Cheese

For a more solid cheese, wrap the salted curds in cheesecloth and place them under a weight in the refrigerator for several hours, or even overnight. This pressing process helps the cheese firm up, making it easy to slice or crumble over dishes. After it’s set, your homemade cheese is ready to enjoy!