I am a big fan of cheese. I love eating it on its own, or with bread, pasta , pizza, any savory dishes or desserts. Cheese is one thing that I often have in my fridge, although there were quite few times that I had to go out just to buy cheese for use in my baking. Sometimes , it is annoying to rush to the grocery just to pickup few items. This is why I was very excited and glad when I found a simple recipe to make cheese at home. I had no idea that it can be this easy!

All you need are 2 simple ingredients (milk and lemon) and few simple steps and you got yourself a homemade cheese that can be use for both dessert baking and savory cooking. I had used this homemade cheese when I made my Blackberry Shortbread Cheese Tart & Chocolate Marble Shortbread Cheese Tart and they were amazing! The cheese was also great when I used it for flatbread, caprese salad, lasagna or any side salads. Let’s get started! 

Ingredients:

• 4 cups full fat milk (Do NOT use low fat or non-dairy milk)
• 3 tbsp lemon/white vinegar/lime
• 1/4  tsp salt

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Instructions:

1. In a heavy bottomed saucepan, heat the milk on med-high, stirring constantly until it starts to a rolling simmer. This is when bubbles start to form on the side of the pan.
2. Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1 minute intervals. Continue stirring constantly.
3. Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat.

When using this cheese as Cream Cheese:

• Lay a sieve/strainer with a cheesecloth (or any fine clean cloth) over a large bowl. Pour the curd mix into the sieve. Let it strain and cool for about 15 minutes.
• Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
• Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy. This cream cheese must be stored in the fridge. It can last as long as up to 2 weeks in the fridge.

When using this cheese as Block Cheese for slicing:

• Lay a sieve/strainer with a cheesecloth (or any fine clean cloth) over a large bowl. Pour the curd mix into the sieve. Let it strain and cool for about 15 minutes.
• Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
• Squeeze it while still wrap in cheese cloth to remove excess water.
• Put a heavy object on top to compress it. Leave it for 2-3 hours before slicing. You can also leave this overnight on the fridge for use next day.
• This cheese must be stored in the fridge. It can last as long as up to 2 weeks in the fridge.

When using this cheese as crumble:

• Lay a sieve/strainer with a cheesecloth (or any fine clean cloth) over a large bowl. Pour the curd mix into the sieve. Let it strain and cool for about 15 minutes.
• Squeeze it while still wrap in cheese cloth to remove excess water.
• Crumble the cheese into small pieces.
• Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
• This cheese must be stored in the fridge. It can last as long as up to 2 weeks in the fridge.

Makes approximately 5 oz or 140 grams. 1 box of cream cheese is 8 oz (226 grams)