Why spend money on store-bought cheese when you can make your own at home, and with just one liter of milk, you can create a whole kilogram of delicious, fresh cheese? This simple and natural method will give you flavorful cheese, perfect for sandwiches, salads, or just enjoying on its own. Best of all, it’s made with wholesome ingredients and nothing unhealthy.
Ingredients:
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1 liter of fresh milk (preferably full-fat for a richer cheese)
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2-3 tablespoons of lemon juice or white vinegar
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A pinch of salt (optional)
Instructions:
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Heat the Milk: Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pot. Heat until it’s just about to boil, but don’t let it reach a rolling boil.
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Curdle the Milk: Once the milk is hot, slowly add the lemon juice or vinegar while stirring gently. You’ll notice the milk beginning to curdle as the curds (solid parts) separate from the whey (liquid). Continue stirring until the curdling is complete, and the whey is mostly clear.
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Strain the Curds: Line a colander with a clean cheesecloth or muslin cloth and place it over a large bowl or sink. Pour the curdled milk into the colander to strain out the whey. Gather the corners of the cloth and tie them together, forming a bundle.
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Press the Cheese: Hang the bundle over the sink or a bowl to drain for about 30 minutes. For firmer cheese, you can place the bundle under a weight to press out more whey. The longer you press, the firmer your cheese will be.
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Shape and Salt: After draining, open the cloth and transfer the cheese to a clean plate. You can add a pinch of salt at this stage if you like, kneading it into the cheese for a more flavorful result. Shape the cheese into a round or square block, depending on your preference.
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Chill and Enjoy: Place the cheese in the refrigerator to cool and firm up for about an hour. Once chilled, it’s ready to slice and enjoy!
Tips for Success:
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Add Herbs: For an extra twist, mix in some fresh herbs like chives, parsley, or dill before shaping the cheese.
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Use the Whey: Don’t throw away the whey! It’s rich in protein and can be used in smoothies, soups, or even as a liquid for baking bread.
Making your own cheese at home is not only satisfying but also ensures that you know exactly what’s going into it—no preservatives, no additives, just pure, wholesome goodness. Enjoy the fresh, creamy taste of homemade cheese with the satisfaction of knowing you made it yourself!
