Yes, it’s absolutely possible! You can make rich, creamy homemade cheese using nothing but milk, natural curd (or yogurt), and a little salt — no vinegar, no citric acid, and no artificial ingredients. This traditional method gives you a full kilogram of fresh, soft cheese from just 2 liters of milk — pure, wholesome, and bursting with flavor.
Ingredients (Yields about 1 kg of cheese)
- 2 liters (8 cups) of full-fat milk (fresh, not ultra-pasteurized)
- 3 tablespoons plain natural yogurt or sour milk
- ½ teaspoon salt (optional)
Instructions
1. Heat the Milk
Pour the milk into a large, thick-bottomed pot and heat over medium flame. Stir gently and constantly to prevent it from sticking to the bottom. Bring it to about 85–90°C (185–195°F) — just before boiling.
2. Add the Yogurt
Turn off the heat. Add the yogurt to the hot milk and stir gently for about 10–15 seconds. Cover the pot and let it rest undisturbed for 10–15 minutes.
You’ll notice the milk start to separate into curds (solid) and whey (liquid). The curds will be soft, creamy, and slightly elastic — exactly what you want!
Tip: If the separation is too slow, you can add another tablespoon of yogurt and wait a few more minutes.
3. Strain the Cheese
Line a strainer or colander with a clean cotton cloth or cheesecloth. Pour the curds and whey mixture into it carefully.
Let the liquid drain naturally for 15–20 minutes if you want soft cheese, or longer (up to 1 hour) for firmer cheese.
4. Add Salt and Shape
Sprinkle in the salt and mix gently while the cheese is still warm. Gather the cloth, twist it tightly, and press lightly to form a round or block shape. You can place a small weight on top (like a bowl of water) for 30 minutes if you prefer dense cheese.
5. Cool and Store
Once the cheese is set, unwrap it and place it in the refrigerator to chill. It will firm up slightly as it cools. Store in an airtight container for up to 5 days.
Result
You’ll get around 1 kg of fresh, creamy cheese with a mild, milky flavor — perfect for slicing, crumbling, or melting.
How to Use It
- Enjoy it fresh with herbs and olive oil.
- Add it to salads or wraps.
- Use it as a substitute for paneer, feta, or mozzarella in your favorite dishes.
- Crumble it over soups or roasted vegetables for extra protein and creaminess.
Why This Recipe Works
Yogurt acts as a natural coagulant, gently curdling the milk while preserving its creamy texture and nutrients. There’s no sharp vinegar taste — just clean, rich dairy flavor.
This simple, no-acid cheese recipe gives you the joy of homemade dairy at its best — pure, nutritious, and made entirely by you. Try it once, and you’ll never buy cheese again!
