Did you know you can make fresh, delicious cheese at home using just milk and lemon juice? No complicated steps, no special tools — just two everyday ingredients! This traditional method is quick, natural, and perfect if you want a healthy, preservative-free cheese you can prepare weekly.
Why Lemon + Milk Works:
Lemon juice is naturally acidic and causes the proteins in milk to curdle, separating the solid curds from the liquid whey. The result? A soft, creamy cheese similar to paneer or farmer’s cheese, ready in minutes!
2-Ingredient Cheese Recipe
Ingredients:
- 1 liter (4 cups) of full-fat milk (fresh or pasteurized)
- 2-3 tablespoons fresh lemon juice
Instructions:
- Heat the Milk:
Pour the milk into a large pot and heat it gently over medium heat. Stir occasionally to prevent it from sticking. Bring it to a light boil (don’t let it overflow). - Add Lemon Juice:
Once the milk starts bubbling, reduce the heat to low. Slowly add the lemon juice while stirring. You’ll notice the milk starting to curdle and separate into curds and whey. - Let It Sit:
Turn off the heat and let the mixture sit for about 5-10 minutes to allow full separation. - Strain the Curds:
Place a cheesecloth or clean kitchen towel over a strainer and pour the mixture through. Rinse the curds gently with cool water to remove any lemony taste. - Press & Shape:
Gather the cloth edges, squeeze out excess liquid, and shape the cheese into a ball or block. For firmer cheese, place a weight on top and let it rest for 30-60 minutes. - Enjoy!
Slice, crumble, or cube your homemade cheese! Use it in salads, sandwiches, or cook it in your favorite dishes.
Simple, fresh, and chemical-free — once you try making cheese with just milk and lemon, you’ll never want store-bought again! 🧀🍋✨
