Homemade Cheese Recipe

Homemade Cheese Recipe – Fresh, Creamy, and Easy to Make!

If you’ve ever dreamed of making your own cheese at home, you’re going to love how simple and rewarding this Homemade Cheese Recipe is! With just a few fresh ingredients—whole milk, lemon juice or vinegar, and optional herbs—you can create a creamy, rich cheese that's perfect for snacking, cooking, and impressing your family and friends.

 Why You’ll Love This Recipe

✔️ Easy and beginner-friendly—no special equipment needed.
✔️ Customizable with herbs, spices, and flavors you love.
✔️ Uses simple, natural ingredients—no additives or preservatives.
✔️ Great way to use fresh, organic milk and reduce food waste.

 Recipe Categories

• Cuisine: American / Global

• Course: Snack, Appetizer, Ingredient

• Method: Stovetop

• Difficulty: Easy

 Ingredients

• 1 gallon fresh whole milk (preferably organic)

• 1/4 cup lemon juice or white vinegar (for coagulation)

• 1/4 cup unsalted butter (optional, for creaminess)

• 1 teaspoon salt (adjust to taste)

• Optional: herbs and spices (basil, thyme, cracked pepper, chili flakes)

 Step-by-Step Instructions

Step 1: Heat the Milk

• Pour the milk into a large, heavy-bottomed saucepan.

• Slowly heat over medium, stirring occasionally to prevent scorching.

• Bring the milk up to about 180°F (82°C)—it should steam but not boil.

Step 2: Coagulate the Milk

• Add the lemon juice or vinegar to the hot milk.

• Stir gently and watch as curds begin to form.

• If curds don't appear, add a little more acid.

• Cover the pot and let sit undisturbed for 10–15 minutes.

Step 3: Separate the Curds and Whey

• Line a colander with cheesecloth or a clean towel.

• Carefully pour the curds and whey into the colander.

• Allow the whey to drain for 10–15 minutes or until desired texture is reached.

Step 4: Flavor and Mix the Cheese

• Transfer drained curds to a mixing bowl.

• Stir in the butter (for added creaminess) and salt.

• Add any desired herbs or spices for extra flavor.

Step 5: Shape and Set

• Transfer cheese into clean cheesecloth, forming it into a block or ball.

• Wrap the cheese tightly and place it under a weight to remove excess whey.

• Refrigerate for 4–6 hours or overnight.

Step 6: Slice and Serve

• Once set, unwrap and slice or crumble your homemade cheese.

• Enjoy it fresh, over salads, on pizzas, or as a snack!

 Tips for Success

• Use the freshest milk you can find—preferably non-UHT pasteurized.

• Flavor ideas: Mix in dried herbs, garlic powder, chili flakes, or cracked pepper.

• Save the whey: Use it for smoothies, baking, soups, or risotto.

• Experiment: Try using yogurt as the coagulant for a different flavor profile.

 Flavor Variations

• Herb Cheese: Add dried oregano, thyme, or parsley.

• Garlic Pepper Cheese: Mix in minced garlic and cracked black pepper.

• Spicy Chili Cheese: Stir in fresh chopped chilies or chili flakes for a kick.

 Storage & Preservation

• Fridge: Store tightly wrapped homemade cheese in the refrigerator for up to 1 week.

• Salt Brine (Optional): Place cheese in a light saltwater brine to prolong freshness and maintain moisture.

 Nutritional Information (per 1 oz serving)

• Calories: ~80 kcal

• Carbohydrates: ~1g

• Protein: ~5g

• Fat: ~7g

• Sodium: ~80mg

(Note: Nutrition values are approximate.)