Easy Homemade Cheese

From Sunset Magazine: Fundamentally, cheese is just coagulated milk. Skilled cheese-makers work with cultures and molds, brining, and aging to produce a wealth of cheeses. But if you want to make cheese the easiest possible way, here's how!

Yield: 1 serving
Community Recipe from


  • whole milk
  • acid (like lemon juice)


  1. 1. Cook: Heat whole milk slowly in a heavy pot, stirring often. (This takes about 30 minutes, so bring a book).

  2. 2. Add Acid: Just as it boils, take it off the heat and drizzle in an acid (like lemon or lime juice).

  3. 3. Ta-DA! Fat white curds - the cheese - form immediately, floating in a greenish whey.

  4. 4. Drain: Pour the curds into a cheesecloth-lined colander, pull the cloth up around the curds, twist, and squeeze out the whey. Add salt.

  5. 5. Crumble on soup or salad, or press curds (try a plate and cans) until they're solid. Mix the curds with herbs or spices and try perforated molds for interesting shapes.
January 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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