Stop buying cheese! 1 kg of cheese from a liter of milk in 5 minutes

Use whole milk for the best yield and richest flavor
Ensure all ingredients are fresh and at room temperature
Don’t rush the heating process – slow and steady produces the best curds
Save the whey for baking or cooking – it’s full of nutrients
Storage and Usage
Store in an airtight container in the refrigerator
Keeps fresh for up to 5-7 days
Use as a spread, in baking, or in both sweet and savory dishes
Nutritional Information
Per 100g serving:

Calories: 220
Protein: 14g
Fat: 16g
Carbohydrates: 4g
Calcium: 200mg
Sodium: 150mg
Total Time: 5-6 hours

Prep Time: 5 minutes
Cook Time: 10 minutes
Setting Time: 4-5 hours
Yield: Approximately 500g of fresh cheese
This homemade cheese recipe demonstrates that artisanal cheesemaking is accessible to home cooks. The result is a fresh, natural cheese free from preservatives and additives, perfect for those who appreciate knowing exactly what goes into their food. Whether used in cooking, baking, or enjoyed on its own, this cheese brings the satisfaction of traditional homemade dairy crafting to your kitchen.