Don’t buy cheese! 1 kg of homemade cheese from 1 liter of milk in a pot!

Heat the milk
- Pour the milk into a heavy-bottomed pot and heat over medium heat.
- Stir occasionally so it doesn’t stick to the bottom.
- When it starts to gently simmer (don’t let it boil), turn off the heat.
Curdle the milk
- Add vinegar or lemon juice, 1 tablespoon at a time, stirring slowly.
- You’ll see the milk begin to separate into white curds (cheese) and a yellowish liquid (whey).
- If it doesn’t curdle completely, add a bit more vinegar/lemon juice and let it sit for 2–3 minutes.
Strain the curds
- Line a strainer with cheesecloth (or a clean kitchen towel) and pour in the curdled milk.
- Rinse the curds gently with cold water to remove the vinegar or lemon flavor.
- Squeeze out as much liquid as possible.
Press and shape
- Add salt and butter to the curds, mixing gently.
- Gather the cheesecloth, twist tightly, and press under a heavy object (like a pot filled with water) for 1–2 hours.
Unwrap and enjoy!
- Once firm, unwrap your cheese and store it in the fridge.
- You’ll get a smooth, sliceable, homemade cheese—perfect for sandwiches, salads, or melting on toast.

Use whole milk for best yield and creamy texture.
The leftover whey can be used in bread doughs, soups, or smoothies—it’s full of protein!
If you prefer softer cheese, reduce pressing time.

Would you like me to show you a version with herbs and garlic for a flavored, spreadable cheese (like homemade Boursin)?