Learn how to make homemade cheese with just two ingredients and minimal equipment!

This simple recipe is perfect for beginners who want to try their hand at cheesemaking.

Why Make Cheese at Home?

Cheesemaking might seem complicated, but it doesn't have to be. This quick recipe skips the need for specialized tools or hard-to-find ingredients like rennet or starter cultures. Whether you have fresh milk from a farm or store-bought milk, this method ensures you can enjoy fresh, homemade cheese effortlessly.

What Makes This Recipe Special?

This cheese is:

- Easy to prepare: With only two ingredients, it's beginner-friendly.

- Versatile: Perfect for snacking, adding to dishes, or topping homemade pizza.

- Practical: A great way to use up extra milk and reduce waste.

What You Need

Equipment:

- Large cooking vessel

- Wooden stirrer

- Colander

- Thermometer (optional)

- Cheesecloth (optional)

Ingredients:

- 2 gallons fresh milk: Farm-fresh goat's or cow's milk works best, but store-bought pasteurized or raw milk also works.

- ¼ cup apple cider vinegar: You can substitute with white vinegar or lemon juice. Adjust the quantity based on taste, but avoid exceeding ½ cup to prevent a strong vinegar flavor.

Step-by-Step Instructions

1. Heat the Milk

In a large cooking vessel, heat the milk over medium heat, stirring occasionally to prevent burning. Heat until it reaches about 175°F. A thermometer is helpful but not essential; the milk should be steaming but not boiling.

2. Add the Acidifier

While keeping the milk on heat, slowly stir in the apple cider vinegar or your chosen acidifier. Mix gently.

3. Allow Curds to Form

Continue stirring the milk gently for about 10 minutes. You'll notice curds forming and separating from the whey (the liquid byproduct). Be careful not to over-stir.

4. Strain the Curds

Place a colander over a bowl to catch the whey and carefully transfer the curds. For a firmer cheese, transfer the curds into cheesecloth and hang them to drain further for 30 minutes or more. For a softer texture, leave them in the colander.

5. Save the Whey

The leftover whey can be used as a substitute for liquids in baking, added to smoothies or soups, or fed to pets.

Tips for Success

- Avoid overheating the milk: Too much heat can affect the texture of the cheese.

- Adjust acidity to taste: Start with less vinegar and add more gradually to suit your preference.

- Experiment with flavors: Add herbs, spices, or a pinch of salt to the curds before straining for a unique twist.

Making cheese at home is a rewarding experience that doesn't require fancy equipment or expertise. With just milk and vinegar, you can create delicious cheese and discover new ways to utilize whey. It's the perfect project for anyone looking to try something fun and practical in the kitchen.