What You’ll Need

1 liter of whole milk

3 tablespoons of lemon juice or white vinegar

Salt (to taste)

A cheesecloth or a fine strainer

A large pot

Let’s Make Cheese!

Heat the Milk: Pour the milk into your large pot and slowly heat it on the stove. You’ll want to bring it to a near-boil, just before it starts to bubble. Be sure to stir occasionally to prevent burning.

Add Lemon Juice or Vinegar: Once the milk is hot, add the lemon juice or vinegar and give it a gentle stir. You’ll see the milk curdle almost immediately – that’s your cheese beginning to form!

Let it Sit: Turn off the heat and let the pot sit for about 10 minutes. During this time, the curds (solid parts) will separate from the whey (liquid part).

Strain the Curds: Line a colander with cheesecloth or use a fine strainer and gently pour the mixture through it. The curds that remain in the cheesecloth are your fresh cheese!

Season Your Cheese: Add a pinch of salt to the cheese, or any other seasonings you fancy. Mix gently to combine.

Press and Cool: For a firmer cheese, press the curds gently to remove more whey. Then, let your cheese cool. You can use it immediately or store it in the refrigerator.