The Best Homemade Cheese

The Best Homemade Cheese is a labor of love and skill, requiring precision, patience, and the finest ingredients. It starts with high-quality milk, preferably from grass-fed cows, which is gently heated to just the right temperature. Then, a culture and rennet are added to begin the process of coagulation.

As the milk curdles, the whey separates, leaving behind a delicate curd.

After pressing, the cheese is salted to enhance its flavor and preserve it. Depending on the variety, it may be aged for weeks, months, or even years, during which time it develops complex flavors and textures. Finally, it is ready to be enjoyed, whether as a creamy, fresh cheese or a firm, aged one.

The Best Homemade Cheese is a testament to the artistry and dedication of cheese makers, who transform simple ingredients into a culinary masterpiece. Each bite is a symphony of flavor, a tribute to tradition, and a celebration of craftsmanship.

If You Have 1 Liter Of Milk, Yogurt And Half A Lemon, You Can Make The Best Homemade Cheese

To prepare this recipe for homemade cheese, just you have to bring home a liter of milk, yogurt and half a lemon It’s super easy!




1000 g (1 litre) fresh milk
1 pot of unsweetened white yogurt or Greek yogurt.
The juice of half a lemon
A hydrophilic cotton compress one meter long (sold at the pharmacy)
A large bowl
Two methods to do it (your choice)

Thermomix type mixer:

Select the program 15 min / 90 / vel. 2.




Add 1 pot of plain unsweetened or Greek yogurt and the juice of ½ lemon. Mix for 30 seconds on speed 4, and finish with the 2 min / 90 / vel program. 2.
Wait until the whey separates (about 3 hours).
Fold a 1 meter long cotton wool compress back on itself, and place it on a large bowl.
Pour the contents, and squeeze to remove as much liquid as possible.
Empty the whey from the bowl, and put the compress in it with the cheese. Squeeze, then put in the fridge for 30 minutes with a weight on top.
Open the compress, sprinkle 1 pinch of salt and close.
Leave to rest in the refrigerator for 8 hours.

Heat oil in a pan. Fry the roulades in it for about 10 minutes. Remove.
Fry the onion rings in the fat until golden brown. Sweat the flour in it. Stir in approx. 1/2 l water, cream and broth, bring to the boil. Place the roulades in the sauce and simmer, covered, for approx. 15 minutes.

Wash parsley, chop. Season the onion sauce with salt and pepper. Serve everything and sprinkle with parsley.

Spaetzle or boiled potatoes taste good with it.


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