3-Ingredient Homemade Cheese

Step 1: Heat the Milk
In a large pot, heat milk to 180°F (82°C) over medium heat (don’t boil).
Step 2: Curdle with Vinegar
Remove from heat and stir in vinegar/lemon juice until curds form.
Step 3: Strain & Press
Line a colander with cheesecloth, pour mixture in, and let drain for 15–20 minutes .
Press gently to remove excess liquid.
Step 4: Season & Store
Mix in salt or herbs (like dill or garlic).
Refrigerate for up to 1 week .
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Variations to Elevate Your Cheese
Gluten-Free : Ensure all additives are GF-certified.
Vegan : Substitute with soy or oat milk and apple cider vinegar.
Low-Carb Hack : Add ¼ cup nutritional yeast or lemon zest for flavor.
Gourmet Twist : Swirl in honey, cracked black pepper, or chili flakes.
Storage & Meal Prep Tips
Refrigerate : Store in an airtight container for up to 7 days (best served chilled).
Freeze : Freeze crumbled cheese for 3 months (ideal for cooking).
Grab-and-Go Hack : Make mini cheese balls and portion into snack packs with nuts.
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FAQs: Answering Your Top Questions
Q: Can I use skim milk?
A: Yes, but texture will be lighter—adjust curdling time as needed.

Q: How to prevent a sour taste?
A: Use fresh milk and avoid over-boiling.

Q: Can I make this ahead of time?
A: Absolutely! Store refrigerated for instant snacks.

Q: What if I don’t have cheesecloth?
A: Use a coffee filter or fine mesh strainer for draining.

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