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Line a strainer with a clean cheesecloth or kitchen towel and place it over a bowl. Pour the curdled mixture into the strainer to separate the curds from the whey.
Let it drain for 10–20 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer it will be.
5. Add Salt & Shape
Sprinkle in a bit of salt if desired, and gently mix. You can shape the cheese into a ball, press it into a mold, or just leave it rustic. Let it cool before serving.
🧊 Storage:
Store your homemade cheese in an airtight container in the fridge for up to 5 days. Use it fresh for the best taste and texture!
🍽️ Serving Suggestions:
- Spread it on toast with honey and fruit 🍯🍓
- Crumble over salads or roasted vegetables 🥗
- Add to pasta, stuffed peppers, or omelets 🍝🍳
- Serve with olives and herbs as part of a mezze platter 🫒🌿
💡 Tips & Variations:
- Add herbs or garlic to the curds for extra flavor (try thyme, rosemary, or chives).
- Use leftover whey in smoothies, soups, or bread dough — it’s full of nutrients!
- For a creamier cheese, mix in a little heavy cream after draining.
- Want a firmer texture? Wrap the cheese in cloth and press it under a weight for 1–2 hours.
❤️ A Taste of Tradition
There’s a reason this recipe has stood the test of time. It’s humble, wholesome, and packed with nostalgic flavor. Every time I make it, I’m reminded of my grandmother standing by the stove, smiling, as the milk gently transformed into soft, pillowy cheese.
Whether you’re new to homemade dairy or a seasoned kitchen adventurer, this 3-ingredient cheese is a must-try — pure, satisfying, and made with love.
So go ahead, warm up some milk and start a new tradition in your kitchen today! 🧀✨
From my grandmother’s heart to your table.
