If you want the easiest possible place to start, this is it.
Super-simple homemade cheese (paneer / fresh farmer’s cheese style)
You need
- 1 liter (about 4 cups) whole milk
- 2–3 tbsp lemon juice or white vinegar
- A pinch of salt (optional)
How
- Heat the milk slowly until it just starts to boil. Stir so it doesn’t burn.
- Turn off the heat and add the lemon juice or vinegar.
- Stir gently—you’ll see the milk split into curds (solid) and whey (liquid).
- Let it sit 5 minutes.
- Strain through a cloth or clean kitchen towel.
- Rinse lightly with cold water (removes sour taste).
- Tie the cloth and press for:
- 10–15 min → soft, crumbly
- 30–60 min → firmer, sliceable
That’s it. You just made cheese. 🎉
How to use it
- Crumble into salads
- Pan-fry cubes (great for Indian dishes)
- Spread with olive oil, salt, and herbs
- Add honey + nuts for a sweet version
Want to level up?
Depending on your vibe, next steps could be:
- Ricotta-style (creamier, less pressed)
- Yogurt cheese / labneh
- Mozzarella (stretchy but more technical)
- Aged cheese (needs cultures + patience)
Tell me:
- 🥛 what milk you have (cow, goat, raw, pasteurized)
- ⏱ how much effort you want (5 minutes vs. weekend project)
- 🧀 what kind of cheese you’re craving
I’ll tailor it exactly to you.