A creamy, simple cheese made with just milk and acid — customizable, beginner-friendly, and done in under 30 minutes.
🥛 Yield: About 1 cup
⏱ Prep Time: 5 minutes
🔥 Cook Time: 10 minutes
🧊 Chill/Drain Time: 15 minutes
🕒 Total Time: 30 minutes
🥄 Dietary Info: Vegetarian | Gluten-Free | Low-Carb
🛒 Ingredients Checklist
Base:
Whole milk (or 2% for lighter version)
White vinegar or lemon juice
Flavor Boosters (optional):
Salt
Heavy cream
Optional Add-Ins:
Chopped fresh herbs
Cracked black pepper
Honey (for sweet applications)
Serving Suggestions:
Crackers
Fresh fruit
Warm bread or flatbread
👩🍳 Instructions
Heat the Milk
In a saucepan, gently heat 1 liter of milk over medium heat until it’s steaming and about to simmer (don’t boil). Stir occasionally to prevent scorching.
Add Acid to Form Curds
Remove from heat and immediately stir in 1 tablespoon vinegar or lemon juice. You’ll see curds begin to separate from the yellowish whey. Let sit undisturbed for 5 minutes.
Strain the Curds
Line a fine-mesh sieve with cheesecloth or a clean coffee filter. Pour the curdled milk into the sieve and let it drain for 10–15 minutes. For a firmer texture, press down gently with a spoon or tie up the cloth and hang for another 10 minutes.
Season & Store
Once the curds are drained to your liking, transfer to a bowl. Stir in salt, herbs, cracked pepper, or a splash of cream for added richness. Use immediately or store in the refrigerator for up to 5–7 days.
🔎 Recipe Notes
Raw milk yields richer flavor and curds that form more quickly.
Whole milk gives the creamiest texture, but 2% can work in a pinch.
Do not overheat the milk—steaming is sufficient. Boiling can break down the proteins.
✨ Quick Intro
Making your own fresh cheese at home might sound complicated, but it’s delightfully easy—and addictive! This paneer-style soft cheese requires just milk, acid, and a bit of patience. Whether you want a savory spread with herbs or a creamy base for a sweet dish, this recipe is endlessly adaptable.
Once you try it, store-bought cheese just won’t compare.
👣 Step-by-Step Guide
1. Steam, Don’t Boil
You’re aiming for gentle heat to preserve the milk’s proteins. Once it starts to steam, it’s ready.
2. Curds Will Form Like Magic
Acid is what breaks the milk into curds (solids) and whey (liquid). Give it a few gentle stirs and let the reaction happen naturally.
3. Drain Gently
How long you drain will affect texture. Less time = creamier. More time = firmer cheese that can be sliced.
🧂 Ingredient Tips & Substitutions
Milk Options:
Whole milk: Best flavor and texture
2% milk: Slightly lighter but still workable
Plant milks: Not suitable here due to lack of casein
Acid Choices:
White vinegar: Yields clean flavor
Lemon juice: Adds a subtle citrus note
Citric acid (1/4 tsp): For more precision
Flavor Upgrades:
Stir in 1–2 tsp chopped herbs like chives, thyme, or dill
Add 1–2 tbsp cream for a spreadable texture
Drizzle honey and top with berries for a breakfast-style cheese
🧀 Serving & Pairing Ideas
Savory Options:
Spread on crostini with roasted tomatoes
Crumble over grain bowls
Toss into salads or stir into soups
Sweet Ideas:
Top with honey and fresh figs
Serve with graham crackers
Blend with yogurt and cinnamon for a fruit dip
Pair with herbal tea or light white wine for a rustic snack board moment.
🧊 Storage & Make-Ahead Tips
Refrigerate in an airtight container for up to 5–7 days
Do not freeze, as the texture will become crumbly
Make-ahead tip: Prepare the day before and flavor just before serving for best freshness
❓ Frequently Asked Questions
Q: Can I use ultra-pasteurized milk?
A: It’s not ideal. Use pasteurized but not ultra-pasteurized milk for best curd formation.
Q: Can I flavor this cheese sweet instead of savory?
A: Absolutely! Skip the salt and mix in a teaspoon of honey and a pinch of cinnamon for a dessert cheese.
Q: Is this the same as ricotta or paneer?
A: It’s similar in process. Ricotta uses whey as a base; paneer is often pressed. This version is a creamy hybrid.
📝 Final Notes
Homemade fresh cheese is one of those magical recipes that gives a huge reward for very little effort. It’s a perfect beginner-friendly intro to cheesemaking—and a delicious addition to your snack, breakfast, or appetizer game.
📌 Tags
homemade cheese, fresh cheese, paneer recipe, soft cheese, how to make cheese at home, cheese spread, vegetarian snack, clean eating, no bake recipe, DIY cheese, milk and vinegar cheese, lemon juice cheese, gluten free cheese recipe, make ahead snack, easy cheese recipe