Homemade Fresh Cheese

Name: Homemade Fresh Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 4 cups whole milk (not ultra-pasteurized); 2 tbsp white vinegar; 1/2 tsp salt (to taste)

85 min 8 servings Easy

All Recipes

Learn to make homemade fresh cheese with ease using basic ingredients.

Prep

15 min

Cook

10 min

Total

85 min

Servings

Difficulty

Easy

Making your own fresh cheese at home is a rewarding and delicious endeavour. This simple recipe uses just a few ingredients to create a creamy, versatile cheese that can be used in a variety of dishes. Whether you're a seasoned cook or a kitchen novice, this method is straightforward and yields delightful results. The fresh cheese is perfect for spreading on toast or adding to salads and pasta dishes. It's a fantastic way to impress your family and friends with your culinary skills.

Instructions

Prepare the pot

Pour the whole milk into a large pot and heat over medium heat until it reaches 85°C (185°F), stirring occasionally to prevent scorching.

Pro tip: Use a thermometer to ensure accurate temperature.

Add vinegar

Once the milk reaches the desired temperature, remove from heat and stir in the white vinegar. You will see curds beginning to form.

Pro tip: Gently stir to distribute the vinegar evenly.

Let it curdle

Allow the mixture to sit undisturbed for 10 minutes. The curds will separate from the whey.

Pro tip: Cover the pot with a clean kitchen towel to retain warmth.

Strain the curds

Line a colander with a fine cheesecloth and carefully pour the curdled milk into it. Let it drain for 30-60 minutes depending on your desired consistency.

Pro tip: Gather the edges of the cheesecloth and tie them to form a pouch for easier draining.

Season the cheese

Transfer the drained curds to a bowl and mix in the salt. Taste and adjust seasoning if necessary.

Pro tip: For a creamier texture, add a tablespoon of cream to the curds.

Shape and chill

Shape the cheese into a ball or log, wrap it in plastic wrap, and refrigerate for at least an hour before serving to allow flavours to meld.

Pro tip: The cheese will firm up as it chills.

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Tips & Tricks

Use fresh, high-quality milk for best results.
Avoid ultra-pasteurized milk as it may not curdle properly.
Ensure the cheesecloth is fine to avoid losing curds.

Frequently Asked Questions

How do you make fresh cheese at home?

To make fresh cheese, heat whole milk, add vinegar to curdle, then strain and season the curds.

What kind of milk is best for homemade cheese?

Use whole milk that is not ultra-pasteurized for best results in homemade cheese.

How long does homemade fresh cheese last?

Homemade fresh cheese lasts up to one week in the refrigerator.

Can you use lemon juice instead of vinegar?

Yes, lemon juice can be used as an acidic agent to curdle the milk instead of vinegar.

What is the nutritional value of homemade fresh cheese?

Per serving, it has about 110 calories, 6g protein, 8g carbs, and 6g fat.

Serving Suggestions

Serve your homemade fresh cheese with crusty bread, crackers or fresh fruit for a delightful appetizer. Pair it with a crisp white wine for an elegant touch. The cheese can be stored in an airtight container in the refrigerator for up to one week. To make ahead, prepare the cheese up to two days in advance to allow the flavours to develop.