Homemade Cheese

Step 2: Add the Acid

1️⃣ Remove the pot from heat.
2️⃣ Slowly stir in lemon juice or vinegar.
3️⃣ Let the mixture sit undisturbed for 5–10 minutes. You will see curds (solid) and whey (liquid) separating.

📌 Tip: If the milk doesn’t curdle, add another tablespoon of acid and stir gently.

Step 3: Strain the Curds

1️⃣ Line a colander with cheesecloth or a clean kitchen towel.
2️⃣ Pour the curdled milk into the colander, letting the whey drain.
3️⃣ Let it drain for 10–30 minutes, depending on how firm you want your cheese.

📌 For a softer cheese: Drain for a shorter time.
📌 For a firmer cheese: Squeeze out extra moisture and let it sit longer.

Step 4: Season and Shape

1️⃣ Sprinkle salt over the cheese for flavor.
2️⃣ Gently mix in herbs like basil, rosemary, or chives for added taste.
3️⃣ If making paneer, press the cheese with a heavy object for 1–2 hours to firm up.