Homemade Cheese Recipe (4 Ingredients)

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This homemade cheese recipe only calls for 4 simple ingredients. It’s super versatile, can be used for everything from grilled cheeses to charcuterie boards.












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Who knew cheesemaking could be so easy? This old-world recipe is so simple to put together, you’ll get addicted to having a cheese wheel in your fridge at all times. Similar in taste to paneer cheese from India, it’s simple, ultra creamy, and slightly firm. What’s better? You get to skip out on all the preservatives that come in store-bought varieties.


Love making your own cheese at home? Try your hand at making our easy farmer’s cheese recipe while you’re at it.
4 Simple Ingredients for Homemade Cheese

All you need to make this simple cheese is four ingredients you likely already have hanging out in your fridge. No need for any special enzymes, starter cultures, rennet, or a cheese making kit!Whole Milk: Full-fat, traditional pasteurized whole milk will do the trick
Eggs: Eggs might seem a little out of left field, but my family has been making cheese this way for decades.

Sour Cream: Sour cream provides the necessary bacteria to help coagulate the milk and curdle it.
Salt: A little salt goes along way in making this homemade cheese have an irresistible flavor.
Making Homemade Cheese from Scratch

Preparing homemade cheese only takes about an hour. However, you’ll need to let it set for around five hours – so make sure to account for that!
Bring the Milk to a Boil: First, bring the milk to a slow boil in a large pot over medium heat, stirring it every so often with a spatula or wooden spoon to prevent sticking.
Prepare the Coagulant: Next, whisk the eggs with the salt in a large bowl, followed by the sour cream.
Coagulate the Milk: Next, pour the egg mixture into the boiling milk. Let the mixture cook for seven minutes, stirring it every so often as the curdling takes place.
Strain the Cheese Out: Next, line a colander with cheesecloth. Pour the mixture through and strain out the liquid.

Squeeze the Whey Out: Gather the cheesecloth around the cheese and ring out the whey.
Press the Cheese: Place the cheesecloth-wrapped cheese on a plate and weigh it down with something heavy at room temperature for several hours.
Refrigerate the Cheese: Refrigerate the cheese until you’re ready to use it. Enjoy!




How to Make Homemade Cheese

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Learn how to make cheese with this simple recipe for homemade cheese. I use it to make a version of Mexican queso fresco and the same recipe for homemade ricotta cheese.
Recipe by SUNFLOWER71
Updated on November 13, 2023
Tested by
Allrecipes Test Kitchen
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Prep Time:
45 mins
Cook Time:
1 hr
Total Time:
1 hr 45 mins
Servings:
24
Yield:
1 1/2 pounds
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Ingredients

1 gallon whole milk





¼ cup white vinegar





1 pinch salt





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Directions


Gather all ingredients.


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Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.


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Remove from the heat and stir in vinegar. Let stand for 10 minutes.



Line a mesh strainer with cheesecloth and set over a large bowl.


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Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.


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Pat cheese into a ball and remove the cheesecloth.


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Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.


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Recipe Tip


You can use apple cider vinegar instead of white vinegar.
I MADE ITPRINT

Nutrition Facts (per serving)
98 Calories
5g Fat
7g Carbs
5g Protein

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