Homemade Cheese with 3 Ingredients
You don’t need fancy gadgets or hours of aging time to make your own cheese. This 3-Ingredient Homemade Cheeserecipe is proof that a little curiosity and a few simple staples—milk, yogurt, and lemon—can turn into a soft, creamy cheese you’ll want to make on repeat.
It’s fresh, lightly tangy, and totally customizable. Spread it on toast, crumble it over salads, or just sneak a spoonful from the fridge—it’s that good.
Why I Love This Recipe
Making cheese at home feels like a science experiment and a kitchen win rolled into one. This recipe is so easy, even first-timers will feel like pros. You get the satisfaction of creating something from scratch, plus the bonus of knowing exactly what’s in your food—no preservatives, no additives, just simple, fresh goodness.
And because it uses ingredients many of us already have in the kitchen, it’s budget-friendly, minimal waste, and the kind of thing that turns everyday meals into something special.
📝 Ingredients You’ll Need
- 1 liter whole milk
- 1 cup plain, unsweetened yogurt
- Juice of 1/2 lemon
- Salt, to taste
- 1 clean cotton kitchen towel (or cheesecloth)
🔄 Ingredient Notes & Tips
- Milk: Whole milk works best for creaminess. Avoid UHT or ultra-pasteurized milk—they may not curdle well.
- Yogurt: Plain yogurt with active cultures adds acidity and helps with the curdling process. Avoid flavored or sweetened varieties.
- Lemon Juice: Fresh is best, but bottled lemon juice can work in a pinch.
- Salt: Optional but recommended—it brings the flavor to life.
👩🍳 How to Make Homemade Cheese (Step-by-Step)
- Heat the milk: In a heavy-bottomed pot, gently heat the milk over medium heat until just before it boils (around 180°F or 82°C). Stir occasionally to avoid scalding.
- Add yogurt: Stir in the plain yogurt and mix well.
- Add lemon juice: Slowly pour in the lemon juice and stir gently. You’ll notice the milk start to curdle within a minute or two.
- Let it sit: Turn off the heat. Cover and let the mixture sit for 10–15 minutes while curds separate from the whey.
- Strain: Place a cotton towel or cheesecloth over a sieve or colander, set over a bowl. Pour the curdled mixture into the towel to strain out the whey.
- Drain: Gather the towel edges and twist into a pouch. Let it drain for 20–30 minutes. For firmer cheese, press lightly or let drain longer.
- Season: Once drained, transfer the cheese to a bowl and stir in salt to taste. Chill before serving if desired.
🌟 Tips for Cheese Success
- Low and slow: Don’t rush the heating—gentle heat ensures smooth, creamy curds.
- Use a clean towel: Make sure your cloth is free of detergent or fabric softener scent.
- Don’t toss the whey: The leftover liquid is rich in nutrients—use it in smoothies, soups, or bread dough.
🍽️ Serving Suggestions
This soft cheese is as versatile as it is easy:
- Spread on toast or crackers with herbs or honey
- Crumble over salads or grain bowls
- Mix with garlic or chives for a savory dip
- Pair with fruit and nuts on a cheese board
- Fold into omelets or pasta for creamy texture
Want more clever recipes with minimal ingredients? You’ll love:
- 3-Ingredient Egg Wrap – a protein-packed breakfast hack
- Easy Coconut Macaroons – another 3-ingredient winner
- No-Bake Monster Cookie Energy Balls – great for quick snacking
- Viral Cottage Cheese Pancake – protein-rich and fluffy
- Edible Cookie Dough – for when dessert calls with zero effort
🧊 Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Not recommended—texture becomes crumbly and dry when thawed.
💬 Final Thoughts
This 3-Ingredient Homemade Cheese is proof that magic happens when simplicity meets curiosity. Whether you’re a seasoned cook or just dipping your toes into kitchen DIYs, this recipe is a foolproof way to surprise yourself—and maybe impress a few guests too.
Tried it? We’d love to see your creation! Tag @chefmaniac and show us how you’re spreading, crumbling, or devouring your fresh homemade cheese.
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