Homemade Cheese

Making homemade cheese is surprisingly simple and satisfying! Whether you’re a beginner or just craving fresh dairy goodness, this basic cheese recipe uses just a few ingredients — no fancy equipment needed.

Here’s how to make a soft, fresh cheese like paneer or farmer’s cheese, great for snacking, crumbling over salads, or cooking into dishes.

🧀 Basic Homemade Cheese (Paneer or Farmer’s Cheese)

🕒 Prep Time: 5 minutes

⏱️ Cook Time: 15–20 minutes

❄️ Chill/Set Time: 30+ minutes

🍽️ Yields: ~1 cup of cheese

📝 Ingredients

1/2 gallon (8 cups) whole milk (not ultra-pasteurized)
3–4 tbsp lemon juice or white vinegar
½ tsp salt (optional, to taste)

👩‍🍳 Instructions

🔹 1. Heat the Milk

Pour milk into a large pot and set over medium heat.
Slowly bring it to a gentle boil, stirring occasionally to prevent scorching.
Once it starts to foam and rise (around 190–200°F or 88–93°C), remove from heat.

🔹 2. Add the Acid

Stir in the lemon juice or vinegar, 1 tablespoon at a time, stirring gently.
You should see curds separating from the whey (a yellowish liquid).
Let sit for 5–10 minutes to allow full separation.

🔹 3. Strain the Curds

Line a colander with cheesecloth or a clean kitchen towel, and place over a large bowl.
Pour in the curds and whey.
Let drain for 10–15 minutes (or longer for firmer cheese).
Add salt now if using.

🔹 4. Press or Chill

For soft, spreadable cheese, chill and use as-is.
For firm paneer-style cheese, gather the cheesecloth into a ball and place a heavy object (like a pot or pan) on top to press out extra whey. Press for 30–60 minutes.

✅ Uses

Crumble over salads or pasta
Slice and pan-fry for a meatless protein (paneer!)
Mix with herbs for a homemade cheese spread
Use in lasagna, stuffed shells, or enchiladas

🧂 Flavor Ideas

Mix in chopped herbs, garlic, chili flakes, or lemon zest
Try with buttermilk or yogurt for tangier results
Add honey or vanilla for a sweet version

Would you like a mozzarella version, a goat cheese variation, or a recipe using this homemade cheese?