Homemade cheese

Homemade cheese

Homemade cheese; how to make it at home? Cheese is a popular appetizer used independently to prepare all kinds of salads. And to ensure the product’s quality, I suggest cooking home cheese at home.

Homemade cheese – saltwater cheese. Today we will talk about making it at home, not only tasty but also a natural product without chemicals. To prepare it, you need a minimum of products: cow’s milk, sour cream, and citric acid. However, there are many recipes for feta cheese. It is also made from goat, buffalo, or sheep milk and sometimes from a mixture of milk varieties. In addition, you can diversify the product by adding any favorite spices, dill, paprika, etc.

You can use this cheese in many ways. Sandwiches and canapés are made from it and added to salads and snacks. But it should note that it is not heated because, at high temperatures, it does not melt or dissolve like a purchased product but disintegrates into pieces. Therefore, homemade cheese is not suitable for cooking soups.

Industrial feta cheese is usually stored in the brine in which it is sold. If there is no such brine, then the cheese is tightly wrapped in film or foil and stored in the refrigerator for about a week. You can keep it in salt water for up to 2-3 weeks.

  • Calorie content per 100 g – 260 kcal.
  • Servings – 150 g
  • Cooking time – 1 hour


  • Milk – 1 l
  • Sour cream – 3 tablespoons
  • Citric acid – 1 tablespoon
  • Salt – 1 tsp or to taste
Homemade cheese
Homemade cheese

How to cook homemade cheese?

  • Pour milk into a saucepan, and add sour cream and salt.
  • Add citric acid and stir. Lower the heat and keep the food on the stove, stirring and bringing the milk to a boil. You can replace citric acid with 1 tbsp—table vinegar 9%. The sourdough must be used in precisely the same proportion as specified in the recipe because too much of it will make the cheese “rubbery.”
  • After 3-5 minutes, the milk will boil. Turn off the stove and continue stirring the mass. The milk will start curling and thickening, and a greenish transparent whey will form on the sides of the pan.
  • Place the filter on a pot, cover it with a cheesecloth, and lay down the curly part of the dairy product. At this point, you can add any additives to taste and mix the mass well.
  • Wrap the mass with gauze and squeeze out the serum well. Place a weight on the cheesecake, such as a can of water, and leave it under the press for an hour. The longer the feta cheese is under pressure, the denser the cheese will be. But in my opinion, an hour is enough for the feta not to be very dry.
  • After about an hour, you can unwrap the cheese. You will have pressed cheesecake. Rinse it under running water to smooth the edges.
  • The cheese is ready, and you can use it. You can also extend its maturation for up to two weeks. Then make the brine: salted boiled water (200 g salt for 1 liter of water) or the remaining whey and keep the cheese in it. This method is still suitable if there is a lot of cheese.


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