Making your own cheese at home is a peaceful and rewarding process. It fills the kitchen with a clean, milky aroma and gives you a sense of true self-sufficiency.

The Simple Ingredients
4 cups (1 quart) of whole milk: Fresh, high-quality milk works best.

2 to 3 tablespoons of fresh lemon juice: This acts as the natural curdling agent.

A pinch of sea salt: To bring out the delicate creaminess.

The Step-by-Step Method
Heat the Milk: Gently bring the milk to a boil in a heavy-bottomed pot, stirring occasionally to ensure it doesn’t scorch on the bottom.

Add the Lemon: Once the milk starts to foam and rise, turn the heat down to low. Slowly pour in the lemon juice while stirring gently.

Watch the Magic: You will see the milk immediately separate into soft white curds and a clear, yellowish liquid (the whey). If it doesn’t separate fully, add another teaspoon of lemon juice.

Strain with Care: Turn off the heat and let it rest for a minute. Pour the mixture into a colander lined with cheesecloth or a clean cotton kitchen towel.

Rinse and Press: Briefly rinse the curds under cool water to remove any lingering lemon tartness. Squeeze the cloth to remove excess moisture.

For a soft spread: Drain for 20 minutes.

For a firm cheese you can slice: Place a heavy plate or a pot of water on top of the bundled cloth and let it press for about an hour.

Ways to Enjoy Your Fresh Creation
This cheese has a mild, milky flavor that pairs beautifully with many natural ingredients:

A Savory Breakfast: Crumble the fresh cheese over a piece of toasted sourdough with a drizzle of olive oil and a dash of black pepper.

A Wholesome Salad: Cube the firm version and toss it with fresh garden greens and tomatoes.

A Nutritious Snack: Mix the soft curds with a little honey and cinnamon for a gentle, protein-rich treat.

Just like with the yogurt method, remember to save the whey! It is full of minerals and can be used to boil potatoes or enrich your soups.