From Kitchen to Table: How to Make Fresh Cheese with Just 3 Ingredients

Heat the milk:
Pour the milk into a large pot and heat it over medium heat. Stir occasionally to avoid scorching. Bring the temperature to 185°F (85°C), checking with a food thermometer.

Add lemon juice:
Remove the pot from heat. Stir in the lemon juice slowly and watch as the milk begins to curdle, separating into curds and whey.

Let it sit:
Allow the mixture to rest for 10 minutes. This helps complete the curdling process and gives the curds time to fully form.

Strain the curds:
Line a colander with cheesecloth and gently pour in the mixture. Let the whey drain out and gather the cheesecloth to squeeze out excess liquid.

Season the curds:
Open the cheesecloth and sprinkle in some salt. Mix gently to distribute evenly. Taste and adjust as needed.

Press the cheese:
For a firmer texture, wrap the curds back in the cheesecloth, place a small plate on top, and weigh it down with a can or jar. Refrigerate for several hours or overnight.

Unwrap and enjoy:
Remove the cheesecloth, slice or crumble the cheese, and serve it fresh.

Serving and storage tips: