Homemade Cheese in 6 Minutes with 3 Ingredients

Serve your homemade cheese immediately on crackers, bread, or as a topping for salads.

For storage, place the cheese in an airtight container and refrigerate for up to 1 week.

Variations:

For a creamier cheese, add a bit of heavy cream when mixing in the salt and herbs.

You can also experiment with different herbs such as rosemary or thyme for a unique flavor.

If you want a tangier cheese, increase the amount of lemon juice.

FAQ:

1. Can I use low-fat milk?
While you can use low-fat milk, high-fat milk will give the cheese a richer and creamier texture.

2. Can I skip the gelatin?
Yes, but the gelatin helps the cheese set better and gives it a firmer texture.

3. Can I use a different type of acid instead of lemon juice?
Yes, vinegar can be used as a substitute for lemon juice.