- Quick & Easy
- Savoury
Homemade Fresh Cheese
There’s something wonderfully satisfying about making your own fresh cheese—simple ingredients transforming into something soft, delicate, and incredibly versatile. This recipe shows just how easy it can be. With gentle heating, a splash of acidity, and a little patience, milk turns into a beautifully creamy cheese that tastes miles better than anything store-bought.
Light, clean, and subtly tangy, this fresh cheese is a blank canvas for whatever flavours you love. Spread it on warm bread, crumble it over salads, or fold it into your favourite dishes—it brings a touch of homemade charm to everything it touches. It’s a small kitchen project with big rewards, and once you try it, you’ll wonder why you didn’t start making your own cheese sooner.
What You’ll Need
In a large saucepan, combine the cream, milk, and salt. Place over medium-low heat, stirring gently, until the mixture reaches 93°C. Be careful not to let the milk come to a rapid boil.
Once the liquid reaches 93°C, add the vinegar and stir once. Turn off the heat and let the mixture sit undisturbed for 15 minutes.
Line a sieve with cheesecloth. After 15 minutes, use a slotted spoon to scoop out the cheese curds and transfer them into the lined sieve. Continue until all the curds have been collected.
Your cheese is now ready to use in the same way as ricotta. It will keep in the fridge for a few days, but it’s also delicious eaten straight away.
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Full Cream Milk
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