✨ Homemade Cheese with 3 Ingredients 🧀
(Makes 200–250g soft, creamy cheese—like a cross between ricotta and paneer!)
🥛 Ingredients:
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1 liter (4 cups) whole milk (full-fat works best!)
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1 cup plain, unsweetened yogurt (or 2 tbsp vinegar/lemon juice as backup)
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Juice of ½ lemon (about 1 tbsp)
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Salt to taste (start with ½ tsp)
🍋 Step-by-Step Instructions:
1️⃣ Heat the Milk:
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Pour milk into a heavy-bottomed pot. Heat on medium-low, stirring occasionally, until it reaches 180°F (82°C) (just before boiling). Don’t let it scorch!
2️⃣ Curdle the Milk:
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Remove from heat. Add yogurt + lemon juice and stir gently. Within 1–2 mins, curds (solid bits) will separate from whey (yellowish liquid).
3️⃣ Strain & Shape:
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Line a colander with cheesecloth or a clean kitchen towel. Pour the mixture in to drain.
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Sprinkle salt over curds. Gather the cloth and gently squeeze out excess liquid.
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For soft cheese (like ricotta): Drain 10–15 mins.
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For firmer cheese (like paneer): Weight it down (place a bowl on top) and drain 1–2 hours.
4️⃣ Store & Enjoy!
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Unwrap and refrigerate. Keeps for 3–4 days.
🌟 3 Ways to Use It:
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Spread: Mix with herbs & olive oil for a quick schmear on toast.
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Salads: Crumble over veggies with cracked pepper.
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Cooking: Fry slices in butter for a grilled cheese upgrade!
💡 Pro Tips:
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Save the whey! Use it in smoothies, soups, or bread dough.
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No cheesecloth? A clean cotton T-shirt or fine mesh strainer works in a pinch.
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Flavor boost: Add garlic powder, chili flakes, or fresh herbs before draining.
Why This Works:
✅ Cheaper than store-bought (and no weird additives!).
✅ Ready in 30 mins—most of it’s hands-off.
✅ Endlessly versatile—sweet or savory!
Fun Fact: This method dates back thousands of years—your ancestors probably made cheese this way too! 🏺✨
Want a smoky version? Press into a block, then pan-fry until golden! 😋