Craving fresh, homemade cheese with no vinegar, no citric acid, and no chemicals? You can make delicious, creamy cheese using just milk and a natural, gentle coagulant — all from your own kitchen!
🥛 What You’ll Need:
- 2 liters full-fat cow’s or buffalo milk (fresh, not UHT)
- 500 ml plain yogurt (as a natural coagulant)
- 1 teaspoon salt (optional, for taste)
- Cheesecloth or a clean cotton cloth
- A strainer or colander
👩🍳 Step-by-Step Natural Cheese Recipe
1. Heat the Milk
Pour 2 liters of milk into a large pot. Heat gently on medium flame until it reaches a soft boil (do not let it boil hard). Stir occasionally to prevent burning.
2. Add the Yogurt
Once the milk is hot and steaming (about 80–85°C or 175–185°F), reduce the heat to low and add 500 ml of plain yogurt, stirring slowly in one direction.
3. Watch It Curdle
In a few minutes, the milk will begin to split into curds and whey. If it doesn’t, add another spoon of yogurt and gently stir. Continue heating on low for 2–3 more minutes until separation is complete.
4. Strain the Curds
Line a colander with cheesecloth and pour the curdled mixture through it. Collect the curds and let the whey drain. You can save the whey for soups or smoothies — it’s full of nutrients!
5. Press the Cheese
Gather the curds in the cloth, squeeze out excess liquid, and place a heavy object on top (like a pot filled with water). Let it sit for 1–2 hours to firm up.
6. Salt and Store
Unwrap the cheese, sprinkle salt if desired, and store in the fridge. It’s now ready to slice, grill, crumble, or enjoy fresh!
🧀 Results:
From 2 liters of milk and yogurt, you’ll get about 700g–1 kg of fresh, soft cheese — depending on milk quality and draining time.
No chemicals. No shortcuts. Just pure, homemade cheese — creamy, fresh, and delicious!
