Homemade Fresh Cheese with Milk, Yogurt, and Lemon

Use It Fresh: This cheese is best used within 3–4 days.

Serve It With: Crackers, toast, salads, or as a creamy filling in wraps and pastries.

Storage: Keep in an airtight container in the refrigerator.

Variations
Herb Cheese: Add chopped fresh herbs like chives, parsley, or dill.

Garlic Flavor: Mix in a small amount of minced garlic or garlic powder.

Spicy Kick: Add red pepper flakes or black pepper for a bolder bite.

FAQ
Q: Can I use low-fat milk?
A: Whole milk gives the creamiest result, but you can use low-fat milk for a lighter version. Expect slightly less yield.

Q: What should I do with the leftover whey?
A: Don’t toss it! Use it in smoothies, baking, or soup broth—it’s full of nutrients.

Q: Can I make this cheese firmer like paneer?
A: Yes! Just press the drained cheese under a weight (like a plate with something heavy) for 1–2 hours in the fridge.

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