- 4 cups (1 liter) milk – Whole milk is best for richer cheese, but you can use lower-fat varieties.
- 2–3 tablespoons lemon juice (or white vinegar)
(Feel free to scale the recipe up or down based on how much cheese you want.)
Equipment
- Heavy-bottomed pot (to prevent scorching)
- Wooden spoon or spatula for stirring
- Fine mesh strainer or colander
- Cheesecloth or clean kitchen towel
- Thermometer (optional, but helpful for temperature accuracy)
Instructions
- Heat the Milk
- Pour the milk into the pot.
- Warm over medium heat, stirring occasionally to avoid scorching on the bottom.
- If using a thermometer, aim for about 185–195°F (85–90°C). If you don’t have a thermometer, wait until the milk is just below boiling—small bubbles will form around the edges, but it shouldn’t fully boil.
- Add the Acid
- Reduce the heat to low or turn it off.
- Stir in 2 tablespoons of lemon juice (or vinegar) slowly, using gentle motions.
- Continue stirring for about 30 seconds. You should see the milk start to curdle, with curds (solid white clumps) separating from the watery whey (yellowish liquid).
- Adjust if Needed
- If the curds don’t separate clearly, add another tablespoon of lemon juice or vinegar.
- Wait a minute or two. The mixture should form distinct curds.
- Strain the Curds
- Line your strainer or colander with cheesecloth. Place it over a large bowl or in the sink.
- Carefully pour the curdled milk through the cloth, collecting the solid curds and allowing the whey to drain away.
- Rinse and Drain (Optional)
- If you used vinegar, you might briefly rinse the curds under cold water to remove a bit of the tang. This step is optional but helps reduce any strong acidic taste.
- Gather the cheesecloth around the curds and gently squeeze out excess liquid for a drier cheese. For a creamier texture, let it drain for a shorter period.
- Season and Shape (Optional)
- At this point, the cheese is ready to use. You can add a pinch of salt or herbs if desired.
- To shape it, press it into a disk or log form, wrap in the cloth, and let it rest under a small weight in the fridge for an hour or two. This creates a firmer texture.
