5-Minute Homemade Cheese – No Press, No Fuss, Just a Bottle!

Heat the milk in a pot over medium heat until it’s just about to boil. Turn off the heat.

(Optional): For a quicker curdling effect, add 1–2 tablespoons of lemon juice or white vinegar and stir until curds separate from whey.

Let the milk cool slightly until it's warm but not hot.

Pour the curdled milk (curds and whey) into a clean plastic bottle using a funnel.

Add salt to taste.

Screw the cap on tightly and shake the bottle vigorously for 2–3 minutes to compact the curds.

Place the bottle in the fridge and let it sit upright for 1–2 hours.

Once firm, cut the bottle open carefully, remove the cheese block, and slice or crumble as desired.

Serving and Storage Tips: