2. Add the egg yolk and acid
In a small bowl, separate the egg yolk and lightly whisk it. Pour it into the warm milk, stirring continuously.
Then add lemon juice (or vinegar) little by little while stirring gently.
👉 You’ll start to notice the milk curdling — small white lumps (curds) will form, separating from the liquid (whey).
3. Let it rest
Turn off the heat and let the mixture sit for 5–10 minutes. This allows the curds to fully form.
4. Strain the curds
Place a clean cheesecloth, fine towel, or strainer over a bowl. Pour the mixture carefully to separate the curds from the whey.
👉 You can save the whey (the liquid) to use later in soups, bread dough, or smoothies — it’s full of protein!
5. Shape your cheese
Gather the edges of the cloth and gently press to remove excess liquid.
You can shape the cheese into a ball, square, or press it into a small mold.
For firmer cheese, leave it under a light weight for 1–2 hours to drain completely.
6. Chill and enjoy
Once firm, transfer your cheese to the refrigerator and let it cool for at least 30 minutes.
Cut into cubes or slices, and enjoy your fresh homemade cheese!
🍽️ Serving Ideas
- Spread it on toast with a drizzle of honey.
- Crumble it over salads or roasted vegetables.
- Use it in sandwiches, pasta, or even desserts.
This cheese has a mild, creamy flavor and a texture similar to ricotta or paneer, making it incredibly versatile in both sweet and savory dishes.
💡 Tips for Success
✅ Use whole milk for best texture — low-fat milk will result in a drier cheese.
✅ Don’t overheat the milk; it may affect the curdling process.
✅ Adjust the lemon juice/vinegar quantity if the milk doesn’t curdle completely.
❤️ Why You’ll Love This Recipe
- No preservatives or artificial ingredients.
- Quick and easy — ready in under an hour.
- A great way to use leftover milk.
- Fresh, healthy, and 100% natural!
Making cheese at home is easier than you think. With just milk, an egg yolk, and a touch of lemon, you can enjoy fresh, soft, and delicious cheese any time you want.
