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

Serve as a spread, in salads, or on toast.

Store wrapped in parchment or a sealed container in the fridge for up to 5 days.

For a firmer cheese, leave the bottle pressed overnight.

Variations:
Add herbs, garlic, or chili flakes before shaking for flavored cheese.

Use goat’s or sheep’s milk for different textures.

Add a splash of cream for a richer version.

FAQ:
Q: Can I use low-fat milk?
A: Whole milk yields better texture, but low-fat will still work (slightly drier).

Q: What if the curds don’t separate?
A: Add lemon juice or vinegar and stir gently while heating to encourage separation.

Q: Is this cheese like mozzarella or paneer?
A: It’s closest to a soft paneer or farmer’s cheese—mild and crumbly.