Homemade Cheese with Just 3 Ingredients
Prep Time: 10 mins | Cook Time: 20 mins | Straining Time: 2+ hours | Total Time: 2.5+ hours
Yield: About 200-250g of fresh cheese
Ingredients:
- 1 liter (4 cups) whole milk (the richer, the creamier the cheese)
- 1 cup (240g) plain, unsweetened yogurt (acts as a starter culture)
- Juice of ½ lemon (or 1-2 tbsp white vinegar)
- Salt to taste (optional)
- Cotton kitchen towel or cheesecloth for straining
Instructions:
1. Heat the Milk & Add Yogurt
- Pour the milk into a heavy-bottomed pot and heat over medium-low heat until just lukewarm (about 40°C / 104°F).
- Remove from heat and whisk in the yogurt until fully dissolved.
2. Curdle the Milk
- Return the pot to low heat and warm gently (do not boil).
- Once small bubbles form at the edges, add the lemon juice and stir gently.
- Within 1-2 minutes, the milk will separate into curds (solids) and whey (liquid). If it doesn’t, add a bit more lemon juice.
3. Strain the Cheese
- Line a colander with a clean cotton towel or cheesecloth.
- Pour the curds and whey into the cloth. Let it drain for 5 minutes for softer cheese or longer for firmer cheese.
- For a ricotta-like texture, drain for 1-2 hours. For a feta-like consistency, drain for 4+ hours or press with a weight.
4. Season & Store
- Transfer the cheese to a bowl, salt to taste, and mix gently.
- Store in an airtight container in the fridge for up to 5 days.
Tips & Variations:
✅ Creamier Cheese? Use full-fat milk + yogurt.
✅ Flavor Boosters? Add herbs (dill, thyme), garlic, or chili flakes.
✅ No Yogurt? Use buttermilk or just lemon juice (but the texture will be grainier).
✅ Use the Whey! Don’t discard it—use in smoothies, bread, or soups.
This cheese is perfect for salads, toast, or as a spread—creamy, tangy, and 100% natural! 🧀✨
Enjoy 🤤