1. Heat the Milk
Pour the milk into a heavy-bottomed saucepan.
Heat it over medium heat until it reaches just before boiling (around 190°F / 88°C).
Stir occasionally to avoid scorching.
2. Add the Acid
Remove the pot from heat.
Stir in vinegar or lemon juice, one tablespoon at a time.
Let sit for 5–10 minutes. The milk should curdle — solids (curds) will separate from the liquid (whey).
3. Strain the Cheese
Line a colander with a clean cheesecloth, muslin, or a clean kitchen towel.
Pour the curdled milk through it to strain.
Let it drain for 10–20 minutes, depending on how soft or dry you want your cheese.
Sprinkle with salt and mix gently.
Optional Add-ins
Herbs: chives, dill, basil
Cracked black pepper
Garlic or onion powder
Olive oil drizzle for serving
Uses for Your Homemade Cheese
Spread on toast or crackers
Add to pasta or lasagna
Mix into omelets or scrambled eggs
Use in place of ricotta or cottage cheese
Storage
Store in an airtight container in the fridge for up to 5 days.
Not ideal for freezing — texture may change.
Why You’ll Love It:
✔ Just 3 ingredients
✔ No special equipment
✔ Customizable and fresh
✔ Ready in under 30 minutes
This 3-ingredient homemade cheese is simple, satisfying, and surprisingly delicious — a perfect way to feel like a cheesemaker right in your own kitchen!