Homemade cheese might sound like something that requires special tools or complicated techniques, but this recipe proves otherwise. With just three everyday ingredients—milk, yogurt, and lemon juice—you can create a fresh, creamy cheese that’s perfect for spreading on bread, topping salads, or enjoying by itself.
This recipe is beginner-friendly and doesn’t involve rennet or fancy cultures. In just an hour, using basic kitchen tools, you’ll have soft, spreadable cheese that’s mild, tangy, and incredibly satisfying to make at home.
Why You’ll Love This Homemade Cheese
Making cheese at home isn’t just fun—it’s also practical. You’ll get:
- A fresh, preservative-free product made from ingredients you control
- A versatile cheese that pairs well with sweet or savory dishes
- A quick and easy process that doesn’t require special equipment
- An affordable alternative to store-bought artisan cheese
The taste is clean, slightly tangy, and rich, with a smooth, soft texture that feels luxurious on the palate.
Ingredients
- 1 liter of whole milk
- 1 cup sugar-free natural yogurt (unsweetened, preferably with live cultures)
- Juice of ½ lemon (about 2–3 tablespoons)
- Salt to taste
Kitchen Tools You’ll Need
- Small saucepan
- Cheesecloth or clean cotton towel
- Fine-mesh sieve
- Mixing spoon
- 12 cm mold (or a small bowl with drainage holes)
- Large bowl for draining whey
Step-by-Step Instructions
Heat the Milk
Pour the whole milk into a small saucepan. Set it over medium-low heat and stir occasionally to avoid scorching. Warm it gently until it reaches a simmering point—this means small bubbles begin to form around the edges, but it does not boil. Remove from heat once it simmers.
Add Yogurt and Lemon Juice
Let the milk rest off the heat for 1–2 minutes. Then, stir in the unsweetened yogurt until fully combined.
Next, slowly add the lemon juice while gently stirring. You’ll notice the milk beginning to curdle as the acid causes the curds (solid) to separate from the whey (liquid). Let this sit undisturbed for 5–10 minutes to allow full separation.
Strain the Curds
Place a sieve over a large bowl and line it with a cotton towel or cheesecloth. Carefully pour the curdled milk mixture into the sieve. The whey will drain into the bowl, and the curds will remain in the cloth. Let it drain for 10–15 minutes.
You can discard the whey or save it—it’s rich in protein and great for smoothies, bread dough, or even watering plants.
Shape the Cheese
Transfer the strained curds into your mold or small bowl with drainage holes. Press the curds gently to shape and compact them. Sprinkle salt to taste over the surface and press it into the cheese.
Chill and Set
Wrap the cheese (still in its mold) with the cotton towel or cheesecloth. Place it in the refrigerator to chill and firm up for about 30 minutes. This step helps solidify the texture, making it easier to slice or spread.
Serve and Enjoy
Once chilled, remove the cheese from its mold. Slice it, spread it, or crumble it—however you like!
It’s perfect as a snack with crackers, on toast with a drizzle of olive oil, or even added to a salad. Want extra flavor? Sprinkle with dried herbs, chili flakes, or your favorite spices.
Pro Tips for Perfect Homemade Cheese
- Use high-quality whole milk. Skim or low-fat milk won’t yield the same creamy texture.
- Don’t boil the milk. A gentle simmer is key—overheating can make the curds rubbery.
- Choose a live-culture yogurt. This helps with the flavor and curdling process.
- Adjust acidity if needed. If the milk doesn’t curdle fully, add another teaspoon of lemon juice or a splash of white vinegar.
- Flavor it your way. Mix in dried herbs like thyme, oregano, or even roasted garlic before chilling.
- Save the whey. It’s nutrient-dense and works beautifully in bread dough or smoothies.
Serving Suggestions
Here are a few simple yet delicious ways to enjoy your homemade cheese:
- Spread on warm toast with a drizzle of honey or a sprinkle of za’atar
- Crumbled over salads with cherry tomatoes, cucumbers, and olives
- Rolled into herb-covered cheese balls for appetizers
- Served as part of a cheese board with nuts, dried fruits, and flatbreads
- Mixed with minced garlic and herbs for a quick cheese dip
It’s a blank canvas, so feel free to get creative.
Storage Instructions
Store your homemade cheese in an airtight container in the refrigerator. It’s best consumed within 3–4 days for maximum freshness and flavor. If you’re adding fresh herbs or garlic, consume it even sooner to avoid spoilage.
Nutritional Information (Per Serving, based on 6 servings)
- Calories: 80
- Protein: 5g
- Carbohydrates: 6g
- Fat: 4g
- Fiber: 0g
- Sugar: 5g
Note: Nutritional values may vary depending on the milk and yogurt brands used.
FAQs
What kind of milk should I use for homemade cheese?
Whole milk works best for this recipe. It gives a creamier texture and better yield. Avoid ultra-pasteurized milk, as it may not curdle properly.
Can I use lime juice instead of lemon?
Yes, lime juice will work similarly as an acid. Just make sure it’s fresh for best results.
Is it okay to use flavored or sweetened yogurt?
No. Always use plain, unsweetened yogurt. Flavored or sweetened versions will alter the taste and may affect the curdling process.
How long will the cheese last in the fridge?
It stays fresh for 3 to 4 days when stored in an airtight container. Use it sooner if you’ve added herbs or other seasonings.
What can I do with the leftover whey?
Whey is nutritious and versatile. Use it in smoothies, soups, baking bread, or as a broth base. You can even feed it to plants!
Can I double this recipe?
Absolutely. Just keep the same ratio of milk, yogurt, and lemon juice, and make sure you have a large enough sieve and mold.
Final Thoughts
There’s something truly rewarding about making cheese from scratch—especially when it’s this easy. With just three ingredients and under an hour of your time, you can create a delicious, fresh cheese that’s healthier and tastier than many store-bought versions.
Whether you’re new to DIY kitchen projects or a seasoned home cook, this recipe is a must-try. It’s simple, flexible, and endlessly satisfying.