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Store the cheese in an airtight container in the refrigerator for up to 5 days.
Serve as a spread, slice for sandwiches, or crumble over salads.
For best texture and flavor, consume within a few days of making.
Variations:
Herb-infused: Mix in chopped herbs like chives, basil, or dill.
Spicy touch: Add garlic, black pepper, or chili flakes.
Sweet version: Drizzle with honey and top with nuts.
Mediterranean twist: Blend in olive oil, lemon zest, and thyme.
FAQ:
Can I use other types of milk?
Whole milk works best due to its fat content, but goat’s milk or raw milk can be used for variation. Avoid ultra-pasteurized milk, which may not curdle properly.
What can I do with leftover whey?
Whey is full of nutrients. Use it in smoothies, soups, baking, or even as a natural fertilizer for plants.
Can I add flavors during the curdling process?
For best results, season the curds after straining. Adding herbs or spices earlier may affect curd formation.
Can I freeze homemade cheese?
Yes, but it may change in texture. If freezing, wrap tightly and use within a month.
Why This Recipe Stands Out
This cheese is a wholesome alternative to processed store-bought options. With just milk, lemon juice, and salt, you get a clean, customizable dairy product that’s full of flavor. It’s cost-effective, easy to make, and endlessly adaptable to your taste.
Enjoy the Process
Crafting fresh cheese at home is more than a recipe—it’s a rewarding experience. It puts you back in touch with your food and reminds you how little it takes to create something truly satisfying. Whether you’re just starting out or looking for a new culinary adventure, this cheese is sure to become a household favorite.
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