This recipe isn’t quite fooling anyone; we all know there’s a little more to cheesemaking than tossing a few things together. Buttermilk or vinegar are often used for homemade cheese, and yogurt can be a bit unpredictable. However, with a little tweak, this recipe can still be your gateway to fresh, tangy cheese using those readily available ingredients!
Ingredients:
- 1 liter whole milk
- 1/2 cup plain yogurt
- 1/4 cup fresh lemon juice
- 1 tsp salt (optional)
Method:
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Gently Warm It Up: In a large pot, heat the milk over medium-low heat until lukewarm, around 90°F (32°C). Don’t let it boil!
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Culture Club: Stir in the yogurt and let the mixture sit for 15 minutes. This allows the yogurt cultures to gently acidify the milk.
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Curds and Whey: Gradually whisk in the lemon juice. You’ll see the milk begin to separate into curds (solids) and whey (liquid). Patience is key here; it can take a few minutes for a clean separation.
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Let it Settle: Remove the pot from heat and let it sit undisturbed for another 15-20 minutes. The curds will firm up further.
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Strain the Gain: Line a colander with cheesecloth set over a large bowl. Gently pour the curds and whey mixture through the cheesecloth. Let it drain for 30 minutes to an hour, squeezing the cheesecloth occasionally to remove excess whey.
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Season to Perfection: Transfer the cheese curds to a small bowl. Season with salt to taste, if desired.
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Chill Out: Wrap the cheese in plastic wrap or store it in an airtight container. Refrigerate for at least 2 hours, or up to overnight, for the cheese to firm up completely.
Enjoy! This fresh cheese is perfect crumbled over salads, spread on toast, or used in savory dishes. While it won’t be aged cheddar, it’s a delicious and fun way to experience cheesemaking at home with a minimal ingredient list.
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