How to Make Homemade Cheese
A simple and easy recipe to make fresh homemade cheese using basic ingredients and minimal equipment. Perfect for beginners wanting to explore DIY cheese making at home.
Ingredients
- 1 gallon whole milk (not ultra-pasteurized)
- 1 ½ teaspoons citric acid dissolved in ¼ cup water (or ¼ cup lemon juice / vinegar)
- ½ teaspoon liquid rennet diluted in ¼ cup water (or vegetarian rennet alternative)
- 1 teaspoon salt (adjust to taste)
- Remove from heat; let curds settle for 5 minutes.
- Pour curds into a cheesecloth lined colander to drain whey.
- Gather cloth edges and press curds to remove excess liquid.
- Transfer cheese to a bowl, add salt, mix gently.
- Refrigerate or consume fresh.
Instructions
- Heat milk in a large pot to 85°F (29°C), stirring gently.
- Add dissolved citric acid or lemon juice, stir gently to curdle milk.
- Add diluted rennet and stir gently; let sit for 30-45 minutes until curds form.
- Cut curds into 1-inch cubes using a long knife.
- Heat slowly to 105°F (40°C) while stirring gently.
Notes
Notes
- Use fresh, quality milk for best results.
- Substitute rennet with additional acid for soft cheeses like paneer.
- Pressing time affects cheese texture; longer pressing yields firmer cheese.
- Store in an airtight container and consume within 1 week.