Ingredients You’ll Need
- 1 liter (4 cups) whole milk (the creamier, the better!)
- 1 small plain yogurt (100-150g) (with active cultures, no sugar/flavors)
- Juice of ½ lemon (about 2 tbsp)
- Salt to taste (optional)
Optional Add-Ins:
- Fresh herbs (dill, chives)
- Black pepper, chili flakes, or garlic powder
- Honey or fruit for a sweet version
Step-by-Step Instructions
1. Heat the Milk
- Pour milk into a pot and heat on medium-low until just simmering (~85°C/185°F). Stir occasionally to prevent scorching.
2. Add Yogurt & Lemon
- Remove from heat. Whisk in yogurt, then slowly add lemon juice.
- Stir gently—curds (cheese) will separate from whey (liquid) in 5-10 mins.
3. Strain the Cheese
- Line a colander with cheesecloth or a clean kitchen towel. Pour in the mixture.
- Let drain for 30 mins (less for softer cheese, longer for firmer).
4. Season & Enjoy!
- Transfer cheese to a bowl, mix in salt or other flavorings, and refrigerate.
Pro Tips for Perfect Cheese
Use full-fat milk – Skim milk won’t yield much cheese. Save the whey – Use it in bread, smoothies, or soups! No yogurt? Substitute with 2 extra tbsp lemon juice or vinegar.
Storage: Keeps in the fridge for 5 days in an airtight container.
Serving Suggestions
On toast with honey – Sweet & tangy breakfast.
In salads or pasta – A fresh substitute for feta.
With crackers & olives – Easy appetizer.
Final Verdict: Fresh Cheese in No Time!
This 3-ingredient homemade cheese is light, creamy, and endlessly adaptable—proof that simple ingredients can make something magical.
Try it today and taste the difference!