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No Rennet! Just Milk! How to Make Cheese at Home – Simple Recipe

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2. Add the Acid

Once the milk is hot, remove it from the heat. Slowly add the vinegar or lemon juice while gently stirring. You should start to see the milk curdling and separating into curds (solid) and whey (liquid). Let the mixture sit for about 10 minutes to allow the curds to fully form.

3. Strain the Curds

Place a colander over a large bowl and line it with cheesecloth or a clean dish towel. Carefully pour the curdled milk into the colander to strain out the whey. Let it drain for about 5-10 minutes. If you prefer a firmer cheese, you can let it drain longer or press out more whey by gently squeezing the cheesecloth.

4. Salt and Flavor

After the curds have drained to your desired consistency, transfer them to a bowl. Sprinkle with salt to taste and mix well. You can also add herbs or spices if you like—fresh chives, black pepper, or garlic powder can add great flavor.

5. Shape and Store

Form the cheese into a ball or pat it into a block shape. Wrap it in plastic wrap or store it in an airtight container. Refrigerate the cheese for a few hours before serving to allow it to firm up and the flavors to meld.

Enjoy Your Homemade Cheese

Congratulations, you’ve made cheese at home with just milk and a few simple steps! This cheese is perfect for snacking, spreading on crackers, or adding to salads and sandwiches.

Tips for Best Results

  • Use Fresh Milk: For the best flavor and texture, use fresh whole milk.
  • Adjust Acidity: If the curds don’t form well, you might need to add a bit more vinegar or lemon juice.
  • Experiment with Flavors: Feel free to experiment with different herbs and spices to create your own unique cheese flavors.

Conclusion

Making cheese at home is a fun and rewarding process that requires just a few basic ingredients and tools. By following these simple steps, you can create delicious, fresh cheese right in your own kitchen. Enjoy the fruits of your labor and share your homemade cheese with friends and family. Happy cheese-making!

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