3-Ingredient Fresh Tomato Cheese

This recipe yields a soft, spreadable cheese with a very subtle, savory undertone from the tomato.

4 cups Whole Milk: (Must be full fat for the best yield; avoid “Ultra-Pasteurized” if possible).
1 Large Ripe Tomato: (Grated or blended into a smooth juice).
1/2 tsp Salt: To enhance the flavor.

Heat the Milk: Pour the milk into a heavy-bottomed pot. Bring it to a gentle boil over medium heat, stirring frequently so the bottom doesn’t scorch.
Add the Acidity: Once the milk starts to foam and rise, pour in your tomato juice/pulp and add the salt.
Curdle: Stir gently for about 1–2 minutes. You will see the milk begin to “clump” into white curds, leaving behind a yellowish liquid (the whey).
Strain: Line a colander with a clean kitchen towel or cheesecloth. Pour the mixture through the cloth.
Drain: Let it sit and drain for about 15–30 minutes. The longer it drains, the firmer your cheese will be.
Store: Squeeze out any excess liquid, transfer the cheese to a container, and refrigerate. It stays fresh for about 3–5 days.

Why This Works (The Benefits)

Lycopene Boost: By using tomato as your acid source (instead of just vinegar or lemon), you infuse the cheese with a small boost of lycopene, a powerful antioxidant that supports heart health.
Pure Protein: You are getting a concentrated source of casein and whey protein without the artificial preservatives or high sodium found in commercial “cheese spreads.”
Zero Waste: The leftover liquid (whey) is incredibly nutritious! You can use it in place of water for baking bread, adding to smoothies, or watering your garden plants.
Cost Effective: One gallon of milk can produce a significant amount of cheese for a fraction of the cost of premium deli brands.

The “No-Boil” Rule: Once you add the tomato juice and the curds form, stop boiling immediately. Overcooking the curds at this stage can make the cheese feel “rubbery” instead of creamy.
Tomato Quality: Use the ripest tomato you have. The higher the acidity in the tomato, the better the milk will separate. If your tomato is very sweet and the milk isn’t curdling, add a tiny splash of lemon juice to help it along.