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Serving Suggestions: This fresh cheese can be served on crackers, added to salads, or used as a topping for soups. You can also spread it on toast or mix it into pasta dishes for an extra burst of flavor.
Storing: Store your homemade cheese in an airtight container in the fridge for up to 3 days. Since this cheese doesn’t have preservatives, it's best consumed within a few days to enjoy its freshness. If the cheese seems too dry, drizzle a little olive oil or add some water to moisten it before use.
Variants:
Herbed Cheese: After draining the curds, mix in chopped fresh herbs like basil, oregano, or thyme for a flavorful twist. Garlic powder or onion powder can also add an extra layer of flavor.
Spicy Cheese: For a kick, stir in some crushed red pepper flakes, chili powder, or a dash of hot sauce.
Creamier Cheese: If you prefer a creamier cheese, you can blend in a tablespoon of sour cream or Greek yogurt to the curds before refrigerating.
FAQ:
Q: Can I use any type of milk? A: Whole milk gives the best results, but you can also use 2% or skim milk. Keep in mind that the cheese will be less creamy with lower-fat milk.
Q: Can I use vinegar instead of lemon juice? A: Yes, both vinegar and lemon juice work as acids to separate the curds from the whey. Choose whichever one you prefer or have on hand.
Q: Why is my cheese too crumbly? A: This could happen if the curds were overcooked or the whey was drained too quickly. To avoid this, try lowering the heat and gently stirring the milk.
Q: Can I make a larger batch of cheese? A: Absolutely! Just double or triple the ingredients according to the quantity of milk you’re using. Be sure to adjust the vinegar and salt accordingly.
Now that you know how to make cheese at home with just 3 ingredients, you can experiment with flavors and enjoy fresh cheese whenever you like!
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