An Incredibly Easy, Foolproof Recipe for Making Your Own Cheese at HomeJuly 24, 2019
Making cheese at home isn’t as intimidating as you think, in fact, you can make a very basic curd right in your kitchen. Making and aging cheeses seems incredibly labor-intensive, but as long as you have milk and heat, curds can easily be separated from the whey, giving you something similar to farmer’s or cottage cheese.
This recipe is the most basic you’ll get for making cheese, and is incredibly easy to replicate at home. You can use any milk, from goat to cow, and you will achieve the same effect. Once you get the hang of this, you can even start adding herbs or spices to gently flavor your basic cheese. After making your first cheese, you can try rolling it tightly into a shape until it molds together, then cut pieces which you can fry up quickly with brown butter, or even toss into a curry to mimic paneer. Since this cheese is so simple, it’s literally like a blank canvas—you can do almost anything with it, and easily impress your guests, and yourself.
Total Time: 1 hour
Yield: 3-4 servings, estimated
- 1 gallon milk, not so pasturized
- 1/2 cup white vinegar or 1 cup lemon juice
- 2 tsp very fine sea salt
- Pour all your milk into a large pot, and stir in a pinch of salt.
- Bring to a boil over medium heat, stirring occasionally to prevent the milk from burning or sticking to the bottom of the pot.
- When the milk begins to boil, turn off the heat. Stir in your vinegar or lemon juice into the milk, and the milk will curdle. This might take a while, so be patient!
- If it isn’t curdling, you can gradually add more vinegar or lemon juice, and it will eventually curdle. You’ll see solids separating from a thin, yellow-green liquid which is the whey.
- Line a sieve or colander with a cheesecloth or muslin, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is something similar to farmer’s cheese or cottage cheese.
- Rinse them gently with cool water, to take out the acidic taste of the vinegar or lemon, and sprinkle the curds with salt if not salty enough.
- Tie up the cheesecloth, and gently squeeze to remove excess whey.
- Let the cheesecloth hang for 1 to 2 hours, then chop it up or keep in the fridge for up to a week.