I love making simple, homemade recipes that transform basic ingredients into something delicious. This Vinegar and Milk Homemade Cheese is one of my favorite quick recipes—it requires only two ingredients and minimal effort, yet the result is a fresh, creamy cheese that can be used in countless ways. Whether spread on toast, crumbled over salads, or simply enjoyed on its own, this homemade cheese is a budget-friendly and satisfying treat.
The Magic of Homemade Cheese
There’s something incredibly rewarding about making cheese at home. The process is simple: heat milk, add vinegar, and watch as it separates into curds and whey. The curds become a soft, mild cheese with a fresh and slightly tangy flavor. This is a great entry-level cheese recipe that doesn’t require special equipment or complicated techniques.
Not only is this cheese easy to make, but it also allows for customization. You can keep it plain or enhance it with herbs, spices, or a touch of salt. Plus, knowing exactly what goes into your cheese makes it a wholesome and natural alternative to store-bought varieties.
Why You’ll Love This Recipe
- Only two ingredients – Just milk and vinegar, no rennet or complex additives.
- Quick and easy – From start to finish, this cheese takes less than 30 minutes to make.
- Budget-friendly – Homemade cheese costs much less than store-bought versions.
- Customizable – Add herbs, salt, or spices to make it your own.
Ingredients
To make this easy homemade cheese, you only need two basic ingredients that you likely already have in your kitchen.
- Whole Milk 🥛 – Full-fat milk works best for this recipe because it yields the richest and creamiest cheese. Avoid ultra-pasteurized milk, as it may not curdle properly.
- White Vinegar 🍶 – Helps to separate the milk into curds and whey. You can also use lemon juice as an alternative for a slightly different flavor.
How to Make Vinegar and Milk Homemade Cheese
Making this cheese at home is incredibly simple, and the process is fun to watch as the milk transforms into soft, creamy curds. Follow these step-by-step instructions for perfect results.
Step 1: Heat the Milk
Pour 4 cups of whole milk into a saucepan and place it over medium heat. Stir occasionally to prevent scorching at the bottom. Let the milk heat until it reaches a gentle simmer (small bubbles will form around the edges, but do not let it boil).
Step 2: Add the Vinegar
Once the milk is warm, remove it from the heat and immediately add 2 tablespoons of white vinegar. Stir gently for a few seconds, and you will notice the milk curdling and separating into curds and whey. Let it sit for about 5 minutes to allow the curds to fully develop.
Step 3: Drain the Curds
Place a colander over a large bowl and line it with cheesecloth or a clean kitchen towel. Carefully pour the curds and whey into the lined colander, allowing the whey to drain away. If you prefer a firmer cheese, let it drain longer.
Step 4: Squeeze Out Excess Whey
Gather the corners of the cheesecloth and gently squeeze out any remaining liquid. Be careful not to press too hard, as this may result in a drier cheese.
Step 5: Season and Serve
Transfer the cheese to a bowl and, if desired, season with salt or fresh herbs. You can enjoy it immediately while it’s soft and warm or refrigerate it for later use
How Long to Make Vinegar and Milk Homemade Cheese
The entire cheese-making process takes less than 30 minutes, making it one of the quickest ways to create fresh, homemade cheese. Here’s a breakdown of the key steps and their approximate times:
- Heating the Milk – Around 5-7 minutes, depending on your stove’s heat level.
- Adding Vinegar and Forming Curds – The reaction happens almost instantly, but let it sit for about 5 minutes to fully separate.
- Draining and Squeezing the Curds – Around 5-10 minutes, depending on the desired texture.
If you want a softer, spreadable cheese, draining for 5 minutes is enough. For firmer cheese, let it sit for 10-15 minutes in the cheesecloth before squeezing.
How to Store Homemade Cheese
Since this cheese has no preservatives, it’s best consumed fresh, but you can store it for later use with the following methods:
Refrigeration
- Place the cheese in an airtight container and refrigerate for up to 3-4 days.
- If it becomes dry, mix in a small amount of milk or cream before serving.
Freezing
- Wrap the cheese in plastic wrap or place it in a sealed container.
- It can be frozen for up to 1 month, but note that the texture may become crumbly upon thawing.
Tips for the Best Homemade Cheese
For the best results, follow these tips to ensure your cheese turns out creamy and flavorful every time:
✔ Use Whole Milk – Low-fat or skim milk won’t yield the same creamy texture. Avoid ultra-pasteurized milk, as it may not curdle properly.
✔ Don’t Overheat the Milk – If the milk boils, it may affect the texture of your cheese, making it too rubbery.
✔ Experiment with Flavors – Add chopped herbs, black pepper, or a pinch of garlic powder to enhance the taste.
✔ Save the Whey – The leftover whey is rich in protein and can be used in soups, smoothies, or baking
Vinegar and Milk Homemade Cheese
- Total Time: 25 minutes
- Yield: 1 small cheese block 1x
Description
This Vinegar and Milk Homemade Cheese is an easy and budget-friendly way to make fresh, creamy cheese in just a few simple steps. With only two ingredients—milk and vinegar—you can create a delicious, soft cheese that can be enjoyed on toast, in salads, or as a spread. Perfect for beginners, this quick recipe requires no special equipment, making it a must-try for any home cook!
Ingredients
- 4 cups whole milk 🥛
- 2 tablespoons white vinegar 🍶
Instructions
- Heat the milk in a saucepan over medium heat, stirring occasionally to prevent scorching.
- Once the milk reaches a gentle simmer (small bubbles appear at the edges), remove it from the heat.
- Add the vinegar and stir gently. The milk will begin to curdle and separate into curds and whey.
- Let the mixture sit for 5 minutes to allow the curds to fully form.
- Line a colander with cheesecloth or a clean kitchen towel and place it over a bowl.
- Pour the curds and whey into the colander, allowing the whey to drain away.
- Gather the corners of the cheesecloth and gently squeeze out excess whey.
- Transfer the cheese to a bowl and season with salt or herbs if desired.
- Enjoy fresh or refrigerate for later use
Notes
- Use whole milk for a creamier texture; avoid ultra-pasteurized milk as it may not curdle well.
- To make a firmer cheese, let it drain for an additional 10-15 minutes.
- Save the whey to use in soups, smoothies, or baking.
- This cheese can be stored in an airtight container in the refrigerator for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Frequently Asked Questions
1. Can I use lemon juice instead of vinegar?
Yes! Lemon juice works as a great substitute for vinegar in this recipe. It provides a slightly different flavor, adding a mild citrusy tang. Use the same amount—2 tablespoons of lemon juice—and follow the same steps to curdle the milk.
2. Why didn’t my milk curdle properly?
If your milk didn’t curdle, a few factors could be the cause:
- Ultra-pasteurized milk may not separate well, so always use fresh, non-ultra-pasteurized whole milk.
- The temperature may not be right—the milk should be warm but not boiling. If it’s too cold, the vinegar won’t react properly.
- Not enough acid—make sure to measure the vinegar correctly. If needed, add a little more and stir gently.
3. What can I do with the leftover whey?
Whey is packed with protein and can be used in several ways:
- Add it to smoothies or soups for extra nutrition.
- Use it instead of water when making bread dough or pancakes.
- Pour it into the soil of plants as a natural fertilizer.
4. How can I make the cheese firmer?
If you prefer a firmer cheese, try these tips:
- Drain it longer—letting it sit in the cheesecloth for an extra 10-15 minutes will help remove more moisture.
- Press the curds gently—after squeezing out the whey, place the wrapped cheese under a small weight for about 30 minutes to firm up the texture