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All You Need Is Lemon and Milk! In Just 10 Minutes: Homemade Cheese That’s Better Than Store-Bought!
Craving something fresh, wholesome, and delicious? What if we told you that with just two simple ingredients—milk and lemon—you could make your own cheese at home in under 10 minutes? That’s right! No fancy equipment, no complicated techniques—just a pot, a spoon, and a bit of curiosity.
This easy homemade cheese is soft, creamy, and incredibly satisfying. Whether you’re spreading it on warm bread, crumbling it over salads, or mixing it into savory dishes, it’s a game-changer in your kitchen. Best of all? You control the ingredients, making it healthier and cleaner than many store-bought varieties.
🧀 Why Make Cheese at Home?
- Super simple: Only two ingredients—milk and lemon juice.
- No additives or preservatives.
- Customizable with herbs, spices, or a pinch of salt.
- Ready in 10 minutes.
- Fun and satisfying—perfect for kids or beginner cooks!
🍋 Ingredients
- 1 liter (about 4 cups) of whole milk
- 2–3 tablespoons of fresh lemon juice (you can also use white vinegar in a pinch)
Optional: A pinch of salt, herbs, or pepper for added flavor.
🔪 Equipment You’ll Need
- A medium saucepan
- A wooden spoon or spatula
- A fine strainer or cheesecloth
- A bowl to catch the whey
👩🍳 How to Make It
Step 1: Heat the Milk
Pour the milk into your saucepan and slowly heat it over medium heat. Stir occasionally to prevent scorching. Heat until it just begins to boil—bubbles will form around the edges, and steam will rise.
Step 2: Add Lemon Juice
As soon as the milk starts to boil, reduce the heat to low and add the lemon juice one tablespoon at a time, stirring gently after each addition. Within seconds, the milk will begin to curdle—the curds (cheese solids) will separate from the whey (liquid).
If it doesn’t curdle right away, add a little more lemon juice and continue stirring gently.
Step 3: Strain the Curds
Once the curds have fully separated and the liquid is yellowish and clear, remove the pot from the heat. Pour the mixture through a fine strainer or cheesecloth over a bowl.
Let it drain for about 5–10 minutes, depending on how soft or firm you want your cheese. The longer you let it sit, the firmer it becomes.
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