Just add vinegar to milk and you get incredibly delicious homemade cheese!

Yes, it’s true—making cheese at home can be as simple as adding vinegar (or another acid like lemon juice) to milk! This magical process transforms plain milk into fresh, creamy homemade cheese in just minutes. Whether you’re craving soft, spreadable paneer , tangy ricotta , or a simple farmer’s cheese, this method is quick, easy, and requires only a few pantry staples. Let’s dive into the science and steps behind this surprisingly simple culinary trick!

Why It Works

When you add an acid (like vinegar or lemon juice) to heated milk, it causes the proteins in the milk (casein) to coagulate, separating into curds (the solid part) and whey (the liquid part). The curds are what become your cheese, while the whey can be strained off or saved for other uses (like smoothies or baking).

This technique is perfect for making:

Paneer (Indian-style cheese)
Ricotta (soft, creamy Italian cheese)
Queso Fresco (Mexican fresh cheese)
Farmer’s Cheese (a mild, crumbly cheese)

Ingredients You’ll Need

1 quart (4 cups) whole milk (preferably not ultra-pasteurized, as it doesn’t curdle as well)
2–3 tablespoons white vinegar, apple cider vinegar, or freshly squeezed lemon juice
Optional: Salt (to taste, for seasoning the cheese)

Step-by-Step Instructions

1. Heat the Milk

Pour the milk into a heavy-bottomed pot and heat it over medium-low heat.
Stir occasionally to prevent scorching, and heat the milk until it reaches 180–190°F (82–88°C) . If you don’t have a thermometer, heat until small bubbles form around the edges of the pot, but don’t let it boil.

2. Add the Acid

Remove the pot from the heat.
Slowly stir in the vinegar or lemon juice, about 1 tablespoon at a time, until you see the milk separate into curds and whey. This usually takes 1–2 tablespoons, but you may need slightly more depending on the acidity of your ingredient.

3. Let It Sit

Once the curds have separated, let the mixture sit undisturbed for 5–10 minutes. This allows the curds to fully form and firm up.

4. Strain the Curds

Line a colander with cheesecloth or a clean kitchen towel and place it over a large bowl to catch the whey.
Carefully pour the curds and whey into the colander to separate them.
Let the curds drain for 5–10 minutes for soft cheese (like ricotta) or longer (15–30 minutes) for firmer cheese (like paneer).

5. Shape and Season (Optional)

For soft cheese like ricotta, gently transfer the curds to a bowl and season with salt to taste.
For firmer cheese like paneer, gather the curds in the cheesecloth, twist the cloth to squeeze out excess whey, and shape the cheese into a block. Place it under a heavy object (like a cast-iron skillet) for 1–2 hours to press and firm up.