This image shows simple homemade fresh cheese made by curdling milk, straining it, and shaping it into a soft, creamy cheese. It’s one of the easiest cheeses you can make at home—no special equipment needed.
Why You’ll Love This Recipe
- Only 2–3 ingredients
- Ready in less than 1 hour
- No complicated steps
- Creamy, mild flavor
- Perfect for sandwiches, salads, or snacks
Ingredients
- 1 liter full-fat milk 🥛
- 2–3 tablespoons lemon juice OR vinegar 🍋
- Pinch of salt (optional)
Step 1: Heat the Milk
Pour the milk into a pot and heat over medium heat.
- Do NOT boil
- Heat until hot (about 80–90°C)
Step 2: Curdling
Turn off the heat and add:
- Lemon juice or vinegar
Stir gently → you’ll see curds separate from whey (like in the image).
If it doesn’t separate:
👉 Add a little more lemon juice.
Step 3: Straining
- Place a clean cloth (or cheesecloth) over a strainer
- Pour the mixture into it
- Let the liquid drain
Rinse lightly with cold water to remove sour taste.
Step 4: Shaping
- Gather the cloth and squeeze gently
- Shape into a ball or press into a mold
For firmer cheese:
👉 Put a weight on top for 30–60 minutes
Step 5: Serving
Cut into cubes or slices.
Enjoy it:
- With olive oil & herbs
- In sandwiches
- With honey (sweet version)
- Crumbled on salads
Texture Guide
- Soft & creamy → no pressing
- Firm & sliceable → press longer
Flavor Variations
Savory
- Add herbs (parsley, oregano)
- Add garlic or chili flakes
Sweet
- Add honey or sugar
- Mix with dried fruits
Common Mistakes
- ❌ Boiling milk (makes rubbery cheese)
- ❌ Not enough acid (won’t curdle)
- ❌ Over-pressing (too dry)
Storage Tips
- Keep in fridge (airtight container)
- Use within 3–4 days
Pro Tips
- Use full-fat milk for best texture
- Fresh lemon gives better taste
- Don’t throw away whey → use in smoothies or baking
Final Thoughts
This homemade fresh cheese is simple, cheap, and delicious. Once you try it, you’ll never want store-bought again. It’s creamy, natural, and customizable to your taste.