Make Your Own Cheese at Home: 1 kg from 2 Liters of Milk – No Vinegar or Citric Acid!

Making cheese at home can be a delightful and rewarding experience. With just a few simple steps, you can create 1 kg of delicious homemade cheese from 2 liters of milk, all without the need for vinegar or citric acid. Here’s how to do it:


  • 2 liters of fresh milk (preferably whole milk)
  • 1/4 cup of yogurt (natural, unsweetened)
  • 1/4 rennet tablet (or 1/4 teaspoon liquid rennet)
  • Salt to taste


  • Large pot
  • Thermometer
  • Cheesecloth
  • Colander
  • Knife
  • Large bowl
  • Stirring spoon


  1. Prepare the Milk:
    • Pour the milk into a large pot and heat it slowly over medium heat. Stir occasionally to prevent scorching.
    • Use a thermometer to monitor the temperature. Heat the milk to 32°C (90°F).
  2. Add the Yogurt:
    • Once the milk reaches 32°C, remove it from the heat.
    • Stir in the yogurt thoroughly. This helps to introduce the necessary bacteria for the cheese-making process.
  3. Add the Rennet:
    • Dissolve 1/4 rennet tablet in 1/4 cup of cool, non-chlorinated water.
    • Add the dissolved rennet to the milk mixture and stir gently for about 30 seconds.
  4. Let the Milk Set:
    • Cover the pot and let it sit undisturbed for about 1 hour. During this time, the milk will coagulate and form curds.
  5. Cut the Curds:
    • After 1 hour, check the curds for a clean break. This means that when you insert a knife into the curds and pull it out, the curds should separate cleanly.
    • Cut the curds into small cubes (about 1/2 inch) using a knife. Make sure to cut all the way to the bottom of the pot.
  6. Heat the Curds:
    • Place the pot back on the stove and slowly heat the curds to 42°C (108°F) over about 30 minutes. Stir gently to keep the curds from sticking together or to the pot.
  7. Cook the Curds:
    • Once the curds reach 42°C, maintain this temperature for another 30 minutes, stirring occasionally. The curds will shrink and firm up during this time.
  8. Drain the Whey:
    • Line a colander with cheesecloth and place it over a large bowl.
    • Carefully pour the curds and whey into the colander to separate them. Let the whey drain for a few minutes.
  9. Salt and Shape the Cheese:
    • After most of the whey has drained, gather the corners of the cheesecloth and tie them together to form a bag.
    • Hang the bag over the bowl or sink to drain for about 2-4 hours. The longer you let it drain, the firmer the cheese will be.
    • Once drained, transfer the cheese to a bowl and mix in salt to taste. Knead the cheese gently to distribute the salt evenly.
  10. Enjoy Your Homemade Cheese:
    • Your cheese is now ready to be enjoyed! Store it in the refrigerator and use it within a week for the best flavor and texture.


Making cheese at home is simpler than you might think and incredibly rewarding. By following these steps, you can create 1 kg of delicious homemade cheese from just 2 liters of milk, all without using vinegar or citric acid. Enjoy the fresh, creamy taste of your very own homemade cheese in various dishes or simply on its own!


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