Make cheese at home using cheesecloth

How to make cheese at home

Making cheese at home using cheesecloth is a fun and rewarding process. Here's a basic recipe for making a simple cheese like homemade ricotta or paneer using cheesecloth. Keep in mind that different types of cheese will require slightly different ingredients and steps.


  1. Milk (for ricotta, you can use whole milk; for paneer, you can use whole or skim milk)
  2. Lemon juice or white vinegar
  3. Cheesecloth
  4. Salt (optional)


  1. Heavy-bottomed pot
  2. Thermometer
  3. Wooden spoon
  4. Cheesecloth
  5. Colander
  6. Bowl

Cheesecloth for straining


  • Prepare the Milk: Pour the milk into a heavy-bottomed pot. Heat it over medium-low heat, stirring occasionally to prevent scorching, until it reaches around 185°F (85°C). Use a thermometer to monitor the temperature.
  • Acidify the Milk: Add lemon juice or white vinegar to the hot milk to curdle it. For each liter of milk, start with 2-3 tablespoons of lemon juice or vinegar. Stir gently. You'll notice curds (solid) forming and whey (liquid) separating.
  • Curds and Whey Separation: Continue to stir gently until the curds and whey have fully separated. This may take a couple of minutes.
  • Strain the Curds: Place a colander inside a larger bowl or in the sink. Line the colander with a double layer of cheesecloth, leaving some overhang for easy handling. Carefully pour the curds and whey into the colander, allowing the whey to drain into the bowl below.
  • Rinse the Curds (Optional): Some people prefer to rinse the curds with cold water to remove the residual lemony or vinegary flavour.
  • Let It Drain: Gather the corners of the cheesecloth and tie them together to create a pouch. Hang the pouch or let it sit in the colander over a bowl or the sink to drain for 1-2 hours or until it reaches your desired consistency. The longer you let it drain, the firmer the cheese will be.

  • Unwrap and Store: Once the cheese has reached your desired consistency, carefully unwrap the cheesecloth. If desired, add salt to taste and mix it into the cheese.
  • Use or Store: Use the homemade cheese immediately, or store it in an airtight container in the refrigerator for a few days.

Strain the cheese

You can use this cheese in a variety of dishes, from lasagna to salads, or even as a spread. Enjoy your homemade cheese!


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