Heat the milk in a saucepan over medium heat until it just starts to boil (don’t let it overflow).
Once boiling, lower the heat and slowly add the lemon juice, stirring gently.
You’ll see the milk begin to curdle and separate into curds and whey.
Let it simmer for another 1–2 minutes, then remove from heat.
Place a cheesecloth or clean towel over a strainer and pour the mixture through.
Rinse lightly with cold water to remove lemon flavor and cool it down.
Gather the cloth and squeeze gently to remove extra liquid.
Add a pinch of salt if desired. You can use the cheese soft or press it under a weight for 30–60 minutes for a firmer block.
✅ Why You’ll Love It:
✔ No preservatives or artificial ingredients
✔ Naturally rich in calcium and protein
✔ Customizable—add herbs, garlic, or chili flakes
✔ Perfect for toast, salads, or healthy snacks
💡 Storage Tip:
Store in an airtight container in the fridge for up to 4–5 days.
Simple. Fresh. Delicious.
Once you try this 10-minute homemade cheese, you may never go back to store-bought again! 🧀🍋🥛
