There are literally hundreds of cheese recipes out there. I wanted to give you something very easy. Especially if this is your first time making cheese at home. I choose this recipe because you don’t have to have a special culture or any type of special equipment. Also because it’s very easy to follow. To make this recipe you only need to have 3 simple ingredients and it still provides you a choice of seasoning where you can show off your creativity. So let’s begin. For another useful food recipe check How To Make Sauerkraut At Home.

Start with the milk

The best choice for this recipe would be if you can get your hands on some raw milk. But since that is not the case for most of us, feel free to use any store-bought full-cream milk. You can also opt for skimmed milk, but the amount of cheese you will get from it will be less, and it will take you longer to make it.

For this recipe, we will start with a gallon of your favorite milk. Put it to boil, but don’t forget to stir it so it doesn’t burn. Once it comes to a boil, you can lower the heat, but not completely. Once you lower the heat, you can add 1/2 cup of white vinegar or apple cider vinegar. Continue stirring the milk, and you will soon see the milk begin to separate. The acid from the vinegar will start to curdle the milk, leaving the yellow liquid behind, called whey.

When the curds are formed, it’s best to strain the whey as soon as possible. The longer you leave the curds in the whey, the cheese will taste. Once the curds are strained, rinse them with cold water, which will provide the cheese with a good texture. Don’t forget to apply pressure to the curds after rinsing to remove all the excess water.

Seasoning your homemade cheese

The most important seasoning will, of course, be salt. You can start with fine salt that will give you a more uniform taste. Don’t overdo with the salt. Start with 1 to 2 teaspoons and taste if you need more. You are free to use any type of salt you have at hand.

This is the part where you can feel creative to add another seasoning, also. A sprinkle of freshly ground pepper, chopped chives, and spring onions. Anything works, but start mildly and then work your way with the flavors.

After the seasoning is done and you are happy with your result, you need to wrap your cheese in cheesecloth. Leave it out for an hour or two just to settle a little. After that, feel free to keep it in your fridge ready to be eaten with other delicious food.