How to Make Homemade Cheese

Recipe View 5 mins Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View 23 mins In a large, heavy-bottomed pot, gently heat the milk over medium heat, stirring frequently to prevent scorching. Monitor the temperature with a thermometer until it reaches 195°F (90°C). (20-25 minutes)

Recipe View 10 mins Remove the pot from the heat and gently stir in the vinegar (or lemon juice). The milk will begin to curdle almost immediately. Let it stand undisturbed for 10 minutes to allow the curds to fully separate from the whey. (10 minutes)

Recipe View 5 mins Line a fine-mesh strainer with several layers of cheesecloth, ensuring there's enough overhang to gather the cheese. Place the strainer over a large bowl to collect the whey. (5 minutes)

Recipe View 1 hrs 30 mins Gently stir the salt into the curdled milk. Carefully pour the mixture into the prepared strainer. Allow the curds to strain for at least 1 hour, or up to 2 hours, depending on your desired consistency. The longer it strains, the drier and firmer the cheese will become. (60-120 minutes)

Recipe View 5 mins Once strained to your liking, gather the edges of the cheesecloth and gently squeeze out any excess whey. Form the cheese into a ball or log shape. (5 minutes)

Recipe View 2 hrs Remove the cheese from the cheesecloth and wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for at least 2 hours to allow the cheese to firm up further. (120 minutes)

Recipe View 0 mins Your homemade cheese is now ready to enjoy! It will keep in the refrigerator for up to 1 week.