Homemade Soft Cheese

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Homemade Soft Cheese

Introduction

Making your own cheese at home is not only satisfying but also allows you to control the freshness, flavor, and texture. This recipe produces a creamy, semi-soft cheese with a mild flavor — perfect for sandwiches, snacks, or melting over hot dishes. It’s made using simple ingredients you probably already have: milk, butter, and yogurt or vinegar to curdle the milk.

Ingredients

  • 2 liters full-fat cow’s milk (fresh, not UHT)
  • 200 g unsalted butter
  • 500 g plain yogurt (unsweetened) OR 4 tbsp white vinegar/lemon juice
  • 1 tsp salt (adjust to taste)

Instructions

  1. Heat the milk
  • Pour milk into a large stainless steel pot. Heat over medium flame until it reaches about 90°C (194°F) — just before boiling. Stir occasionally to prevent scorching.
  1. Add butter
  • Add the butter to the hot milk. Stir until fully melted and combined.
  1. Curdle the milk
  • Reduce heat to low. Add yogurt (or vinegar/lemon juice) slowly while stirring.
  • Within a minute or two, you’ll see the curds separating from the whey (yellowish liquid).
  1. Cook the curds
  • Continue gently stirring for about 5–7 minutes to allow full separation. Don’t mash the curds; keep them intact for a smooth texture.
  1. Strain the curds
  • Line a colander with a clean cheesecloth. Pour the mixture through it to drain the whey.
  • Sprinkle with salt and mix lightly.
  1. Shape the cheese
  • Gather the cloth’s edges, twist to remove excess liquid, then press into a mold or bowl.
  • Place a weight on top for 3–4 hours to firm up.
  1. Unmold & serve
  • Once firm, remove from cloth. Your cheese is ready to slice and enjoy.

Methods

  • Curdling method: Yogurt, vinegar, or lemon juice can be used — yogurt makes it creamier, while vinegar/lemon makes it slightly tangy.
  • Pressing method: The longer you press, the firmer the cheese.
  • Storage: Keep wrapped in parchment paper in the fridge; consume within 7–10 days.

History

This style of cheese has roots in rural kitchens worldwide — from Indian paneer to Middle Eastern labneh, to Latin American queso fresco. Farmers traditionally made it to preserve milk before refrigeration existed. The process is almost identical across cultures — heat milk, add an acid, separate curds, press, and enjoy.

Benefits

  • Fresh & preservative-free — no additives.
  • High protein — great for muscle repair and satiety.
  • Calcium-rich — supports strong bones and teeth.
  • Customizable flavor — can be made plain, herbed, or spiced.

Variations

  • Add chopped herbs (basil, dill, parsley) before pressing.
  • Mix in chili flakes or black pepper for a spicy kick.
  • Blend with cream for an ultra-soft spreadable cheese.

Nutrition (per 30g slice)

  • Calories: ~85 kcal
  • Protein: 4 g
  • Fat: 7 g
  • Carbs: 1 g
  • Calcium: ~100 mg

Conclusion

Homemade cheese is pure, creamy, and easy to make with just a few pantry ingredients. Once you master the technique, you can experiment with textures and flavors to suit your taste. Fresh cheese is more flavorful than store-bought and gives you a taste of traditional dairy craftsmanship at home.

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