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Turn off the heat and let the mixture sit undisturbed for 5–10 minutes. The curds (solid white chunks) will separate from the whey (the yellowish liquid).
Line a colander with cheesecloth, a clean dish towel, or even a paper towel. Pour in the curdled milk to separate the curds from the whey. Gather the cloth and gently squeeze out the excess liquid.
Transfer the curds to a bowl. Add a pinch of salt, herbs, or any flavorings you like. The cheese is ready to eat warm, or you can refrigerate it to firm up slightly.
🧀 What Type of Cheese Is This?
This 2-ingredient cheese is most similar to ricotta or paneer—soft, mild, and versatile. It can be used in sweet or savory dishes and is delicious as-is or seasoned to suit your taste.
🍴 How to Use It:
- Spread on toast or crackers
- Add to pasta or lasagna
- Crumble over salads
- Mix with honey or jam for a sweet snack
- Use in stuffed pastries or omelets
🌱 Sustainable Tip:
Don’t throw out the leftover whey! It’s full of protein and nutrients. Use it in smoothies, soups, bread dough, or even as a natural fertilizer for plants.
🧡 Final Thoughts: Homemade Cheese Made Easy
Who knew cheese could be so easy? With just milk and a splash of acid, you can create fresh, delicious cheese in under 30 minutes—no fancy tools, no hard-to-pronounce ingredients. It’s the perfect introduction to cheesemaking for beginners and a great way to connect with food in its purest form.
So next time you’re low on cheese (or just in the mood to try something new), skip the store and give this DIY method a try. Your taste buds—and your wallet—will thank you!
Would you like a variation using herbs and garlic, or how to turn this into a firmer cheese like paneer?
