Line a fine mesh strainer with cheesecloth or a clean dish towel and place it over a large bowl.
Carefully pour the curdled milk through the strainer to catch the curds.
Let it drain for 30 minutes for soft cheese or up to 2 hours for firmer cheese.
Optional: sprinkle a little salt into the curds and mix gently.
Step 4: Chill or Shape
For soft cheese (like ricotta or spreadable cheese), you can enjoy it immediately or chill it.
For a firmer block, tie the cloth and press the curds under a weight for an hour or two.
How to Use:
Spread on toast with olive oil and herbs
Crumble on salads
Use in lasagna, pastries, or stuffed vegetables
Mix with garlic and dill for a savory dip
Storage:
Store in an airtight container in the fridge for up to 4–5 days.
Would you like to turn it into herbed cheese, spicy cheese balls, or a Middle Eastern labneh-style spread next?
ADVERTISEMENT
