Grandma’s three-ingredient homemade cheese recipe is a time-honored family secret that yields a fresh, creamy cheese with a delicate flavor, perfect for spreading on toast, adding to salads, or serving as a dip. With just three basic ingredients, this simple recipe proves that the best things in life are often the simplest. Recreate this comforting treat in your kitchen, and enjoy the authentic taste of homemade cheese that’s both easy and delicious.
Ingredients:
- 4 cups whole milk (preferably full-fat for creamier texture)
- 2 tablespoons lemon juice (or vinegar, for a different tang)
- 1 teaspoon salt (to taste)
Instructions:
- Prepare the Milk:
Pour the whole milk into a medium-sized saucepan. Place the saucepan over medium heat, stirring occasionally to prevent the milk from burning. Heat the milk until it reaches a gentle simmer, around 180°F (82°C). Be careful not to let it boil. - Add Acid:
Once the milk is heated, add the lemon juice (or vinegar) to the milk while stirring gently. You’ll see the milk begin to curdle as the acid causes the curds (solid parts) to separate from the whey (liquid). - Curdling Process:
Continue stirring for about 2-3 minutes until the milk has fully curdled, and you can see distinct clumps of curds floating in the whey. Turn off the heat and allow it to sit for about 5 minutes to ensure complete curdling. - Strain the Curds:
Line a fine mesh strainer or colander with a clean cheesecloth or a clean kitchen towel. Carefully pour the curdled milk into the strainer, separating the curds from the whey. Allow the curds to drain for about 10 minutes, or until the excess liquid has drained away. You can save the whey for other recipes, like smoothies or breadmaking. - Season the Cheese:
Once the curds are drained, transfer them into a bowl. Add the salt and mix well. Taste and adjust the seasoning as needed. - Shape the Cheese:
Transfer the cheese mixture to a cheese mold or form it into a ball or disc by hand, pressing it to remove any remaining moisture. If you have cheesecloth, wrap it around the cheese to help shape it. - Refrigerate:
Place the shaped cheese in the refrigerator for at least 1 hour to firm up. The longer it sits, the firmer it becomes. - Serve:
Once chilled, your homemade cheese is ready to serve! Enjoy it on crackers, with fresh fruit, or as part of any dish that calls for a mild cheese.
Tips:
- Experiment with adding herbs or spices like garlic powder, chives, or paprika for extra flavor.
- If you prefer a creamier cheese, add a small amount of heavy cream or full-fat yogurt after draining the curds.