If you’ve got milk and a lemon, you’ve got cheese! This easy, 2-ingredient cheese recipe is perfect for anyone who loves fresh, soft, and creamy cheese — and it’s ready in minutes. Once you try it, you may never go back to store-bought again!
🧾 Ingredients:
- 1 liter full-fat milk (cow or buffalo milk, fresh is best)
- Juice of 1 medium lemon (about 2–3 tablespoons)
- Optional: pinch of salt or herbs for flavor
👩🍳 Instructions:
- Heat the milk
- Pour milk into a pot and heat on medium. Stir occasionally to prevent burning.
- Once it starts to boil gently, reduce the heat.
- Add lemon juice
- Slowly pour in the lemon juice while stirring.
- Within 1–2 minutes, you’ll see the milk curdle — separating into curds and whey.
- Strain the curds
- Turn off the heat and let it rest for 2 minutes.
- Pour the mixture through a cheesecloth or clean cotton cloth over a strainer.
- Rinse lightly with cold water to remove lemon flavor.
- Drain and press
- Gather the cloth and squeeze out the water.
- For soft cheese, use immediately.
- For firmer cheese, press under a weight for 1–2 hours, then chill.
✅ Optional Add-Ins:
- Salt
- Chopped herbs (like dill, parsley, or chives)
- Crushed garlic or pepper for extra flavor
🧀 Result:
Creamy, fresh paneer-style cheese that’s perfect for:
- Salads
- Sandwiches
- Grilling
- Stir-fries
- Snacking!
🥣 Storage:
- Keep in the fridge in an airtight container
- Stays fresh for 3–4 days
Once you see how easy, fast, and delicious this homemade cheese is, you’ll wonder why you ever bought it! Simple, clean, and satisfying — every time. 🌿
