Easy Homemade Cheese

Making cheese at home is a rewarding and surprisingly simple process. With just a few basic ingredients, you can create fresh, creamy cheese that’s perfect for spreading, snacking, or adding to your favorite dishes. Follow this step-by-step guide to make your own homemade cheese.

INGREDIENTS:

1 gallon (3.8 liters) whole milk (preferably fresh and unpasteurized if available)

1/4 cup white vinegar or lemon juice

1 teaspoon salt (or to taste)

Optional Add-Ins:

Fresh herbs (e.g., parsley, chives, or dill)

Crushed garlic or black pepper for flavor

Equipment

Large pot

Wooden spoon or spatula

Cheesecloth or a clean kitchen towel

Strainer

Large bowl

Thermometer (optional but helpful)

DIRECTIONS:

Step 1: Heat the Milk

Pour the milk into a large pot and place it over medium heat.

Heat the milk to approximately 185°F (85°C). If you don’t have a thermometer, look for tiny bubbles forming around the edges—do not let it boil.

Step 2: Add the Acid

Once the milk is heated, remove it from the heat and slowly stir in the vinegar or lemon juice.

Stir gently for 1–2 minutes. You’ll see the milk curdling, forming lumps (curds) and a watery liquid (whey).

Step 3: Let It Rest

Cover the pot with a lid or clean towel and let it sit for 10–15 minutes to allow the curds to fully separate from the whey.

Step 4: Strain the Curds

Line a strainer with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.

Carefully pour the curdled milk into the strainer, letting the whey drain off.

Step 5: Add Salt and Flavor

Gather the edges of the cheesecloth and gently squeeze out excess whey.

Transfer the curds to a bowl and mix in salt to taste.

For flavored cheese, mix in herbs, garlic, or black pepper at this stage …