Most people know how to make cheese with lemon or vinegar, but did you know that tomatoes can do the same job? Yes, the natural acidity in tomatoes can curdle milk and create a soft, flavorful cheese. It’s a simple, wholesome recipe that very few people have tried — but once you do, you may want to make it again and again.
Why Tomatoes?
Tomatoes contain natural acids that gently separate milk into curds and whey, just like lemon juice. The result is a fresh cheese with a light, slightly tangy flavor. Plus, you get the extra benefits of lycopene and vitamin C from the tomatoes.
Ingredients:
- 1 liter of fresh or pasteurized whole milk
- 2 medium ripe tomatoes (or 150 ml fresh tomato juice)
- A pinch of salt (optional)
How to Make It:
- Heat the Milk
Pour the milk into a pot and slowly bring it close to boiling. Stir occasionally to avoid sticking. - Prepare the Tomatoes
Blend or grate the tomatoes until you have a smooth puree. - Curdle the Milk
Slowly add the tomato puree (or juice) into the hot milk while stirring. Within a few minutes, the milk will begin to separate into soft curds and clear whey. - Strain the Curds
Pour the mixture into a cheesecloth or fine strainer. Let it drain for 15–20 minutes. - Shape and Cool
Once drained, press lightly to remove extra liquid. Add a pinch of salt if desired, then refrigerate for a couple of hours.
How to Enjoy It
This fresh tomato cheese is perfect for breakfast. Spread it on warm toast, serve with fresh herbs, or crumble it into salads. Light, natural, and free of chemicals, it’s a recipe that turns two simple ingredients into something special.
Give it a try — you’ll be surprised at how delicious and easy it is!
