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This homemade cheese recipe only calls for 4 simple ingredients. It’s super versatile, can be used for everything from grilled cheeses to charcuterie boards.
Who knew cheesemaking could be so easy? This old-world recipe is so simple to put together, you’ll get addicted to having a cheese wheel in your fridge at all times. Similar in taste to paneer cheese from India, it’s simple, ultra creamy, and slightly firm. What’s better? You get to skip out on all the preservatives that come in store-bought varieties.
Love making your own cheese at home? Try your hand at making our easy farmer’s cheese recipe while you’re at it.
4 Simple Ingredients for Homemade Cheese
All you need to make this simple cheese is four ingredients you likely already have hanging out in your fridge. No need for any special enzymes, starter cultures, rennet, or a cheese making kit!
- Whole Milk: Full-fat, traditional pasteurized whole milk will do the trick
- Eggs: Eggs might seem a little out of left field, but my family has been making cheese this way for decades.
- Sour Cream: Sour cream provides the necessary bacteria to help coagulate the milk and curdle it.
- Salt: A little salt goes along way in making this homemade cheese have an irresistible flavor.
Making Homemade Cheese from Scratch
Preparing homemade cheese only takes about an hour. However, you’ll need to let it set for around five hours – so make sure to account for that!
- Bring the Milk to a Boil: First, bring the milk to a slow boil in a large pot over medium heat, stirring it every so often with a spatula or wooden spoon to prevent sticking.
- Prepare the Coagulant: Next, whisk the eggs with the salt in a large bowl, followed by the sour cream.
- Coagulate the Milk: Next, pour the egg mixture into the boiling milk. Let the mixture cook for seven minutes, stirring it every so often as the curdling takes place.
- Strain the Cheese Out: Next, line a colander with cheesecloth. Pour the mixture through and strain out the liquid.
- Squeeze the Whey Out: Gather the cheesecloth around the cheese and ring out the whey.
- Press the Cheese: Place the cheesecloth-wrapped cheese on a plate and weigh it down with something heavy at room temperature for several hours.
- Refrigerate the Cheese: Refrigerate the cheese until you’re ready to use it. Enjoy!
Hot Tip: Add in spices like fresh ground black pepper or red pepper flakes or fresh herbs like chives, dill, or basil into the cheese curds before your press them for extra flavor.
3 Helpful Tips for Making Your Own Cheese
A couple of helpful tips will help you make homemade cheese like a pro.
- Opt for whole milk. Pasteurized whole milk is your best bet for making homemade cheese. It yields the most creaminess, while also containing the least amount of harmful bacteria.
- Drain out as much of the whey as humanly possible. To get the best possible texture, strain out as much of the whey from the cheese curds as possible. Ring the cheese cloth several times with all your might!
- Press the cheese for at least 5 hours. For the firmest wheel of cheese possible, press the curds for at least five hours with something heavy. We love using a Dutch oven!
Different Ways to Use Homemade Cheese
There are a million and one different ways to use homemade cheese. Here you’ll find a couple of ideas to inspire you…
- Sandwiches: Whip up an air fryer grilled cheese or garlic bread sandwich with thick slices of homemade cheese.
- Salads: Dice up the cheese into small cubes and toss it into your favorite salad. You can swap it in for the mozzarella cheese in an arugula caprese salad or Italian pasta salad.
- Charcuterie Boards: Serve the cheese alongside homemade apricot jam, sourdough crackers, cured meat, marinated mushrooms, and other goodies on a snacking board.
- Pizza: Swap the homemade cheese in for shredded cheese on a perfect pepperoni pizza or a margherita flatbread pizza.
Storing & Freezing Homemade Cheese
Whether you have some leftovers to stow away or you’d like to freeze an entire wheel for later, find best practices for storing your homemade cheese here.
- Storing: To keep the cheese on hand for up to a week, store it in an airtight container in the refrigerator. This will keep the cheese fresh and will prevent it from drying out.
- Freezing: To freeze the cheese, wrap it in plastic wrap and pop it into a plastic storage bag. Next, pop it in the freezer for up to 2 months. To thaw, place it in the fridge overnight.
FAQ
Is homemade cheese less unhealthy than store-bought?
Homemade cheese is less unhealthy than store-bought cheese because it doesn’t have the same level of preservatives and additives. That said, it will spoil more quickly, so only make as much as you can eat in 5 days.
Can you use non-fat milk to make homemade cheese?
You can use non-fat milk to make homemade cheese, but it won’t be anywhere as creamy as it would if you used whole milk. You’ll also get less cheese in general since there will be less fat to coagulate.
How do you make the milk coagulate for homemade cheese without rennet?
There are several different coagulant options that you have to make homemade cheese in lieu of rennet. These include lemon juice, white vinegar, and, in this case, sour cream.
Is homemade cheese safe?
Yes, making homemade cheese is perfectly safe. So long as you follow the instructions and refrigerate the cheese properly, you’ll be golden.
Why is it important that you heat the milk when making homemade cheese?
It’s important that you bring the milk to a slow boil as the first step in the process of making homemade cheese. This sets the stage for the bacteria to be able to thrive and curdle once you add in the sour cream.
Can you use the leftover whey from homemade cheese for anything?
You can use the leftover whey from homemade cheese as the base for homemade bread recipes instead of water. That said, it adds a very particular, tangy flavor so it’s not for everyone.
More Fun Things to Make Homemade
- Homemade Kielbasa Sausage Recipe – Hand-cased sausage
- Sourdough Bread – Delicious with butter, or homemade cheese
- How to Make Homemade Pasta – Simple, fresh pasta noodles
- The Best Overnight Pizza Recipe – Classic pizza dough
- Homemade Gnocchi Recipe – Italian potato dumplings
Recipe
Homemade Cheese Recipe (4 Ingredients)
Print Pin
Servings
14 Servings
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Recipe contributed by: Natalya Drozhzhin
This homemade cheese couldn't be any easier to whip up in your kitchen. With just four simple ingredients, you'll get an irresistibly tasty wheel of cheese!
Instructions
In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn't stick to the bottom of the pan.
In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.
As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking. Cook until curls up. Allow it to cool to a room temperature.
Line a colander with cheesecloth and pour the mixture through.
Gather the cloth around the cheese and squeeze out as much of the milk as you can. Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.
Refrigerate the cheese until you're ready to use it. Enjoy!
Nutrition Facts
Homemade Cheese Recipe (4 Ingredients)
Amount Per Serving
Calories 123 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 74mg25%
Sodium 1050mg44%
Potassium 159mg5%
Carbohydrates 5g2%
Sugar 4g4%
Protein 5g10%
Vitamin A 379IU8%
Vitamin C 0.3mg0%
Calcium 124mg12%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Posted October 13, 2022
About Author
RachelSep 24, 2023 Thank you so much for sharing! It's delicious. So happy I can make cheese now 🙂
Natalya DrozhzhinSep 25, 2023 Hi Rachel, I'm happy to hear this! Enjoy all the cheese making!!
David ChanskySep 19, 2023 Is there anyway to make this recipe dairy free
Natalya DrozhzhinSep 19, 2023 Hi David, I have never made dairy-free cheese so I am not sure if this recipe would work with a dairy-free milk. If you try - let us know how it works out.
Ana T BillingsleyAug 23, 2023 I would love to try making this cheese. Is it really just one quart of milk? Your pot seems like the size of a Dutch oven and it's filled almost to the top.
Natalya DrozhzhinAug 24, 2023 Hey Ana, Yes, the recipe uses one quart of milk. It's a much smaller pot than it appears. 🙂
Rose daviesMay 30, 2023 Can I use yogurt instead of sour cream
Natalya DrozhzhinMay 30, 2023 Hi Rose, I have not tried but I think Greek yogurt should work. Enjoy it, nothing like homemade cheese. 🙂
JassonApr 30, 2023 Very nice recipe chef 👍👌👏. Thank you for your effort 🌹🌞😎.
Natalya DrozhzhinMay 1, 2023 Hi Jasson, thank you so much for sharing your feedback with me. Enjoy!
MontyApr 4, 2023 Can I use 18% cream instead of whole milk?
Natalya DrozhzhinApr 5, 2023 Hi Monty- since this recipe only uses a few ingredients, I wouldn't recommend subbing the whole milk. I'm not sure how the higher fat cream would affect the texture or end result of the cheese. I hope you are still able to give the recipe a try with whole milk!
Carol MillerOct 13, 2022 It sounds delish. I used to make cheese uses rennent and cultures. But this sounds so much easier.
Natalya DrozhzhinOct 14, 2022 Hi Carol, Oh yeah, You definitely went all out making cheese! That is really impressive! I hope you enjoy making this recipe.
KristynOct 13, 2022 I can't believe how easy it is to make cheese!! I want to put this on everything!! SO creamy & delicious!
Natalya DrozhzhinOct 13, 2022 Hi Kristyn, Thanks so much for your feedback! Enjoy!
jessOct 13, 2022 I never thought that I would be able to make my own cheese, so thank you so much for sharing this recipe!
Natalya DrozhzhinOct 13, 2022 Hi Jess! Its actually very simple! You're very welcome!
Diane VOct 13, 2022 I had no clue how easy this was to make, thank you! So yummy too.
Natalya DrozhzhinOct 13, 2022 Hi Diane! Thanks for trying our recipe! Enjoy
don gMar 13, 2022 Is there a name for this cheese
Natalya DrozhzhinMar 13, 2022 Hi Don- I don't have a name for it, it's just a soft cheese!
PSPeteDec 22, 2021 Do you really mean boil? As in a roiling boil?
Natalya DrozhzhinDec 22, 2021 Hi there - A light boil will do the trick. Milk burns easily, so a rolling boil is not necessary. Hope this helps!
KgmNov 25, 2021 What do the eggs do?
Jorge FélixAug 2, 2022 There is an egg protein that allows for growth of bacteria necessary for slow aging. Most aged cheese like grana padano and parmesano reggiano have eggs in it. The age process takes from 12 to 24 months. Imitation of these cheeses don't have eggs and fake bacteria is added to produce a hard cheese very fast.
Natalya DrozhzhinNov 26, 2021 Hey dear, I am not 100% sure, this is just the recipe our family used. Sorry, I don't have the best answer. 🙂
DerekMar 7, 2022 they act as a tthickening agent
Sue RAug 3, 2021 Honestly one of the best fresh cheeses I've ever made. Though it odd with the eggs but it works great! Pinned to my favouites. I'm wonder would this work fine toasted in a sandwich press? I'm going to try it tonight anyhow. All on it's own it's wonderful 🙂 Thanks.
Natalya DrozhzhinAug 3, 2021 Hey Sue, I do think it should work great but not 100% sure. Enjoy
evelynNov 20, 2014 Hey and thanks for this wonderful post! Could the leftover milk be used for anything or is it just better to pour out...?
Natalya DrozhzhinNov 20, 2014 The whey can be used as a base in bread recipes, instead of water. personally I just get rid of it because I dont like the flavor it adds.
OlyaNov 8, 2014 Is this farmers cheese?
Natalya DrozhzhinNov 8, 2014 No, this is regular cheese that you can enjoy with some tea or a sandwich.
cindyJul 1, 2014 Does the milk mixture have to cool before you pour it into the cheese cloth or no?
Natalya DrozhzhinJul 1, 2014 As long as you don't burn your self, you can pour the mixture right away. It is best to put it in a cheese cloth while it's still warm.
nataFeb 4, 2014 you doing this on low ?when i have to remove from heat?
Natalya DrozhzhinFeb 5, 2014 It cooks on a medium heat the whole time. Ass soon as you add sour cream mixture cook for about 7 minutes (step 3). Hope this helps 🙂
AnitaFeb 4, 2014 how much % does the milk contain?
Natalya DrozhzhinFeb 4, 2014 I used whole milk, I believe it's 4%
nataFeb 1, 2014 Hi for how long you have to stir ? milk should be warm then pour egg mixture?
Natalya DrozhzhinFeb 1, 2014 Stir as you pour egg mixture. Yes, milk should be warm.
carlenNov 25, 2013 Any idea on the caloric content?
Natalya DrozhzhinNov 25, 2013 I can't tell you exact because I never looked into it. But if you were to add sour-cream, egg and milk calories that's what it would be. It's definitely less than most store bough cheese and no preservatives.
VeraOct 18, 2013 Is this cheese called brindza? In Russian
Natalya DrozhzhinOct 18, 2013 No, this cheese texture is a little different. Closer towards "plavleniy" cheese.
OlesyaJun 9, 2013 Why at least 5 hours? Does it taste better when left pressed for a longer time?
Natalya DrozhzhinJun 25, 2013 At least 5 hours to create firm cheese and get rid of whey. I don't think it would be any different if you keep it pressed for a longer time.
dmtumbleJun 5, 2013 can this be made with 2 per cent milk?
Natalya DrozhzhinJun 5, 2013 Yes, I have tried 2% milk, but the results are better with whole milk.
LynnJun 4, 2013 Do you need to temper the egg mixture first?
Natalya DrozhzhinJun 5, 2013 You don't need to temper the eggs, you just need to stir the milk while pouring.
Amy StarenchakJun 3, 2013 do you have to chill this when it sets?
Natalya DrozhzhinJun 3, 2013 Not necessary but refrigerate after all whey is pressed out.
Amy StarenchakJun 4, 2013 Thank you!
