Homemade Fresh Cheese

Directions

Method 1: Thermomix or similar mixer

1. Pour the milk into the mixing bowl. Add the yogurt and lemon juice.
2. Mix for 30 seconds on speed 4, ensuring everything is well combined.
3. Finish with 15 minutes at 90°C on speed 2.
4. Once the program ends, allow the mixture to sit undisturbed for about 3 hours, until the whey separates from the curds.

Method 2: Traditional stovetop

1. In a medium saucepan, gently heat the milk over medium heat until just below boiling.
2. Remove from heat, then stir in the yogurt and lemon juice.
3. Let it rest for 3 hours, allowing the whey to separate naturally.

Finishing the Cheese

5. Fold the cotton compress over itself and place it in a large bowl.
6. Pour the curdled milk mixture into the compress. Gather the ends and gently squeeze to remove as much whey as possible.
7. Pour out the liquid whey from the bowl, then fold the compress back over the cheese. Place a weight on top and refrigerate for 30 minutes.
8. Open the compress, sprinkle a pinch of salt over the cheese, and close it again.
9. Allow the cheese to rest in the refrigerator for at least 8 hours before serving.

Recipe Details

• Prep time: 15 minutes
• Resting time: 11 hours (including whey separation and refrigeration)
• Total time: ~11 hours 15 minutes
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Herb-flavored cheese: Add finely chopped fresh herbs like chives, parsley, or dill before refrigerating.
• Garlic cheese: Mix in 1–2 minced garlic cloves for a bold, savory version.
• Low-fat version: Use low-fat milk and yogurt to reduce fat content without compromising taste.
• Creamier version: Add 1–2 tablespoons of cream to the milk before heating for an extra-rich texture.

Serving Suggestions