5-Minute Homemade Cheese: Easy, Fresh, and Fuss-Free

Pour the 2 liters of milk into a large pot and heat it on medium until it just starts to boil. Stir occasionally to prevent burning.

Curdle the Milk (optional methods):
To turn milk into cheese, you’ll need to curdle it. If you’re following a simplified version, add one of the following once the milk boils:

2–3 tablespoons of vinegar

or juice of 1 lemon

Stir gently. You’ll see the curds start to separate from the whey. Remove from heat once curdling happens.

Strain and Salt:
Pour the curdled milk through a clean cheesecloth or fine mesh strainer to separate the curds. Let it drain for a couple of minutes, then sprinkle with salt to taste.

Mold in the Bottle:
Cut the top off the plastic bottle to create a mold. Spoon the curds into the bottle, pressing down gently. Place a weight on top or use the bottle cap as a press.

Chill and Set:
Place the filled bottle in the fridge for at least 1–2 hours to help the cheese firm up. Once set, cut away the bottle to remove your homemade cheese.

Serving and Storage Tips