Homemade Cheese with 3 Ingredients
1 liter of milk, 1 yogurt, and half a lemon are enough to make the best homemade cheese!
This recipe doesn’t require advanced culinary skills — just love for cooking and curiosity to try.
Ingredients You’ll Need
1.5 liters full fat milk (about 6 1/3 cups)
2 tablespoons apple cider vinegar (30 ml)
Salt, to taste
50 grams melted butter (1/4 cup)
1 tablespoon Provencal herbs (15 ml)
Make sure to use fresh, full fat milk. Skim or ultra pasteurized milk doesn’t curdle as cleanly, and the texture will suffer. I’ve learned this the hard way use the real stuff, and you’ll thank yourself later.
Step by Step to Make Homemade Cheese
1: Heat the Milk
Pour the milk into a large, heavy bottomed pot and place it over medium heat.
Stir occasionally to prevent any scorching on the bottom.
Bring it up to a gentle simmer not boiling just when you start to see small bubbles form around the edges.
2: Add Vinegar to Curdle
Once the milk is hot and steamy, pour in the apple cider vinegar slowly while stirring gently.
You’ll see it almost immediately: soft white curds separating from the yellowish whey.
Stop stirring and let the mixture sit for about 5 minutes to fully develop the curds.
3: Strain the Curds
Line a colander with cheesecloth or a clean dish towel and set it over a bowl.
Carefully pour the curdled milk into the lined colander to strain out the whey.
Let it sit and drain for 10-15 minutes until it firms up a bit.
4: Mix in Flavor
Gather the cheesecloth and squeeze out any remaining whey.
Transfer the curds to a mixing bowl and add a generous pinch of salt.
Stir in the melted butter to add creaminess this transforms the texture.
Finish with a sprinkle of Provencal herbs, stirring gently to distribute evenly.
5: Shape and Chill
You can form the cheese into a ball or press it into a mold for a more structured look.
Cover and refrigerate for at least 1 hour if you prefer a firmer texture.
