Ingredients:
- 1 liter (4 cups) whole milk
- 2–3 tablespoons fresh lemon juice
- A pinch of salt (optional)
Instructions:
- Heat the milk in a saucepan over medium heat until it just starts to boil (don’t let it overflow).
- Once boiling, lower the heat and slowly add the lemon juice, stirring gently.
- You’ll see the milk begin to curdle and separate into curds and whey.
- Let it simmer for another 1–2 minutes, then remove from heat.
- Place a cheesecloth or clean towel over a strainer and pour the mixture through.
- Rinse lightly with cold water to remove lemon flavor and cool it down.
- Gather the cloth and squeeze gently to remove extra liquid.
- Add a pinch of salt if desired. You can use the cheese soft or press it under a weight for 30–60 minutes for a firmer block.
Why You’ll Love It:
No preservatives or artificial ingredients Naturally rich in calcium and protein Customizable—add herbs, garlic, or chili flakes Perfect for toast, salads, or healthy snacks
Storage Tip:
Store in an airtight container in the fridge for up to 4–5 days.
Simple. Fresh. Delicious.
Once you try this 10-minute homemade cheese, you may never go back to store-bought again!