Homemade 3-Ingredient Cheese

Making fresh cheese at home can be surprisingly simple and rewarding This 3>ingredient cheese recipe is perfect for anyone wanting to create something wholesome and tasty from scratch with minimal fuss

I tried this recipe when I had no cheese in the fridge and it quickly became a staple because it feels fresh and homemade without much effort

Ingredients

• 4 cups whole milk: choose whole milk with no additives for the creamiest texture
• 1/4 cup lemon juice: fresh lemon juice works best for that natural tang and immediate curdling
• 1 teaspoon salt: sea salt or kosher salt enhances flavor and balances acidity

Instructions

Build The Base:

Bring the milk to a gentle simmer over medium heat stirring occasionally This prevents scorching and prepares the milk to curdle evenly

Add Acid And Salt:

When the milk starts to steam stir in the lemon juice and salt The acidity causes the milk to separate into curds and whey almost right away which is the key to fresh cheese

Let It Rest:

Remove from heat and let the mixture sit undisturbed for 5 to 10 minutes This allows the curds to fully form and the whey to separate clearly for easier draining

Drain The Curds:

Line a colander with cheesecloth or a clean kitchen towel Then pour the curdled milk through this to strain out whey Collecting the curds creates your fresh cheese base

Rinse And Season:

Rinse the curds under cold water to remove excess acidity This step helps mild out the flavor and texture After draining taste and add more salt or herbs if you want to personalize your cheese

Store And Enjoy:

Transfer the cheese to an airtight container Refrigerate it where it can be used immediately or held for several days It keeps well and can adapt to many recipes

I love how this cheese feels fresh and versatile The first time I made it I served it with fresh tomatoes and basil and my family could not believe it was homemade

Storage tips

Store your fresh cheese tightly sealed in the refrigerator It will stay good for up to five days To keep it from drying out place it in an airtight container and if it seems a little dry you can add a tiny splash of milk when using

Ingredient swaps

If you prefer a different milk try using goat or sheep milk for a tangier flavor You can also swap lemon juice for white vinegar though lemon gives a fresher taste If you want a salt-free option you can reduce or omit salt but expect a milder flavor

Serving ideas

Use this cheese as a creamy spread on crusty bread or crackers Crumble it into salads or pasta for a light fresh boost Try mixing in chopped herbs garlic or chili flakes for extra punch It also melts gently making it handy for stuffed vegetables or quesadillas

Put your own spin on this cheese by folding in fresh herbs or a pinch of your favorite spices to keep it interesting

Frequently Asked Recipe Questions

→ What type of milk is best for making this fresh cheese?

Whole milk works best to create a creamy texture, but you can experiment with different fat levels for varied richness.

→ How does lemon juice help in cheese making?

Lemon juice acidifies the milk, causing the proteins to curdle and separate into curds and whey, forming fresh cheese.

→ Can I add herbs or spices to the cheese?

Yes, after draining and rinsing, mix in fresh herbs or spices to customize the flavor to your preference.

→ How long can the fresh cheese be stored?

Store it in an airtight container refrigerated for up to several days to maintain freshness and flavor.

→ Why should the curds be rinsed under cold water?

Rinsing removes excess acidity, mellowing the flavor and improving texture for a balanced taste.