Description
This homemade white cheese recipe is simple, quick, and rich in flavor. Made with only three ingredients, it’s perfect for creamy dishes, salads, or spreads.
Ingredients
Scale
- 1 liter (4 cups) whole milk
- 3 tablespoons white vinegar or lemon juice
- 1 teaspoon fine salt
- 1 tablespoon chopped fresh herbs (optional)
- 2 tablespoons plain whole yogurt (for creamier texture)
Instructions
- Heat the milk in a saucepan over medium heat until it reaches 185–195°F (85–90°C), then remove from heat
- Stir in the vinegar or lemon juice and gently mix to form curds
- Let the mixture sit undisturbed for 10 minutes to fully separate the curds and whey
- Line a colander with cheesecloth and place it over a bowl, then pour in the curds to drain for 30 minutes
- Gather the cloth and gently press to remove extra whey or hang it for 1–2 hours for a firmer texture
- Transfer curds to a bowl, add salt, and mix gently
- For creamy homemade white cheese, mix in yogurt and herbs if desired
- Press into a mold or bowl, refrigerate for at least 2 hours to set
- Serve fresh, crumbled, or shaped into slices depending on your dish
Notes
- For a creamier version, replace 2 tablespoons of milk with full-fat cream
- You can use lemon juice instead of vinegar for a lighter flavor
- Leftover whey can be used in smoothies, baking, or soups
- Add fresh chives, dill, or garlic for extra flavor
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for heating milk)
- Category: Vegetarian, Healthy Recipes, Cheese Recipes
- Method: No-cook (mostly passive); Cheesecloth straining
- Cuisine: Mediterranean
Keywords: homemade white cheese, white cheese recipe, how to make white cheese, easy paneer recipe, farmer’s cheese recipe, queso blanco, fresh cheese homemade