Name: Homemade Cheese with 3 Ingredients
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 liter Whole milk (Use high-quality milk for the best results.); 1 cup Plain, unsweetened yogurt; 1/2 unit Lemon (juice) (Juice from half a lemon.); to taste Salt (Adjust according to preference.); 1 unit Cotton kitchen towel (For straining the cheese.)

Jump to Recipe

Say hello to creamy, dreamy, and oh-so-satisfying Homemade Cheese with 3 Ingredients! If you thought making cheese at home was a crazy science experiment, think again. This recipe is here to prove that you don’t need a fancy cheesemaker or a culinary degree to whip up your very own fresh cheese in less than an hour. Imagine spreading a velvety cheese on warm bread or topping salads with melt-in-your-mouth goodness—all born from simple ingredients you already have at home. I first discovered this recipe when a family friend brought a basket of the freshest cheese to our picnic, and I couldn’t believe she made it herself. Since then, it’s been my go-to for last-minute gatherings!

This Homemade Cheese is special because it’s fuss-free, budget-friendly, and guaranteed to earn oohs and aahs at your next meal. Compared to my ever-popular Garlic Parmesan Breadsticks (which you should also try for the ultimate snack duo), this cheese is even quicker and easier! Ready to impress your tastebuds and your guests? Let’s dive in.

What is Homemade Cheese with 3 Ingredients?

Is it magic? Is it culinary genius? Nope—it’s just Homemade Cheese with 3 Ingredients, although the flavor might have you guessing otherwise! The name says it all, but I bet you’re wondering: how can something so simple taste so incredible? Sometimes the best things in life are uncomplicated, and this cheese is living proof. Like grandma always said, the way to a man’s heart is through his stomach—and her homemade cheese certainly sealed the deal! Whether you’re new to cheese-making or a seasoned snack lover, don’t just take my word for it: give this recipe a try and see how quickly it steals the show at your table.

Why You’ll Love This

First and foremost, nothing beats the freshness, creaminess, and delightfully mild flavor of cheese you made with your own hands. The satisfaction of slicing into a block of cheese you crafted from scratch is unmatched—don’t be surprised if your family polishes it off in one sitting! Making cheese at home is also a wallet-friendly alternative to store-bought versions, so you get gourmet flavor without the gourmet price. Plus, you can customize with your favorite herbs or spices, or drizzle with olive oil and a pinch of sea salt for a true flavor adventure. If you’ve loved my recipe for Classic Hummus, you’ll be thrilled with how easily this cheese levels up your homemade spreads and snacks. Ready to save money, impress your loved ones, and enjoy mouthwatering cheese in minutes? Let’s get started!

How to Make

Quick Overview

Homemade Cheese with 3 Ingredients is the definition of easy comfort food. You need just three pantry staples—and about 30 minutes of hands-on time—to transform ordinary ingredients into something truly special. With a texture that falls somewhere between silky ricotta and pillowy paneer, this cheese is unbelievably versatile. Whether you’re preparing it for a breakfast spread or an evening appetizer, you’ll love its mild flavor and creamy consistency. From fridge to table in under an hour: it doesn’t get better (or faster) than this!

Bowl of homemade soft cheese made from milk, yogurt, and lemon, garnished with herbs

Ingredients

1 liter of whole milkz

1 cup of plain, unsweetened yogurt

Juice of 1/2 lemon

Salt to taste

1 cotton kitchen towel (for straining)

Step-by-Step

Heat the Milk: Pour the whole milk into a large saucepan or pot. Heat over medium heat until it comes just to a simmer, stirring occasionally so it doesn’t scorch on the bottom. Don’t let it boil!
Add Yogurt and Lemon: Once the milk is hot and steamy but not boiling, stir in the yogurt until fully incorporated. Slowly pour in the lemon juice while stirring constantly. The acid from the lemon will help the milk curdle—within a minute or two, you’ll notice curds separating from the whey.
Curds Formation: Turn off the heat. Let the mixture sit undisturbed for 5-10 minutes, giving the curds time to fully develop.
Prepare to Strain: Line a sieve or colander with a clean cotton towel or cheesecloth, and place it over a large bowl or sink. Carefully ladle or pour the curdled mixture into the lined sieve.
Draining: Gather the ends of the towel and tie them together. Let the cheese drain for at least 20-30 minutes, depending on your desired texture (shorter for soft, longer for firmer cheese). Gently squeeze out excess liquid if you prefer a drier cheese.
Season: Open the towel and transfer the cheese to a bowl. Sprinkle with salt to taste and stir gently to combine. If you wish, mix in fresh herbs, black pepper, or a drizzle of olive oil at this stage.
Serve or Store: Enjoy immediately or press into a mold for a firmer texture. Store leftovers in an airtight container in the fridge for up to four days.

What to Serve Homemade Cheese with 3 Ingredients With

This cheese’s mild, creamy flavor makes it an all-star addition to countless dishes. Spread it on thick slices of crusty bread or bagels, dollop over baked potatoes, or use it as the ultimate topping for salads and roasted vegetables. For a Mediterranean twist, serve alongside olives, cherry tomatoes, and cucumber slices. Pair with honey and walnuts for a sweet treat, or add it to your cheeseboard next to dried fruits and nuts. Enjoy it with a crisp white wine or a refreshing lemonade for a perfectly balanced snack.

Top Tips for Perfecting

Milk Matters: Use the highest quality whole milk you can find—organic or farm-fresh milk results in the creamiest cheese.
Customize the Curd: For extra flavor, sprinkle in chopped herbs, cracked black pepper, or crushed garlic before serving.
Texture Control: Drain longer for a firmer cheese; keep it brief for a soft, spreadable version.
Time Is Your Friend: Letting the curds rest before straining improves the final flavor and texture.
No Yogurt? No Problem: In a pinch, swap yogurt for 2 tablespoons of vinegar, but note the slight change in flavor.

Storing and Reheating Tips

Store your homemade cheese in an airtight container in the refrigerator for up to four days. To keep it extra moist, cover with a damp paper towel before sealing, especially if you’ve made a softer version. This cheese is best enjoyed fresh, but if you need to revive it, simply stir in a teaspoon of yogurt or a drizzle of olive oil before serving. Freezing is not recommended, as it may alter the texture. Leftovers make a delicious addition to cooked dishes like pasta, omelets, or stuffed vegetables, so don’t let that last bit go to waste!

FAQs

How long does homemade cheese last in the fridge?
Properly stored in an airtight container, it stays fresh for up to four days.

Can I use low-fat milk instead of whole milk?
You can, but the cheese will be less creamy and may yield a smaller amount.

What if I don’t have lemon juice on hand?
White vinegar is a great alternative—just use the same amount.

Can I flavor the cheese with herbs or spices?
Absolutely! Mix in chopped parsley, dill, chives, or a sprinkle of chili flakes for a fun twist.

Is this cheese suitable for cooking?
Yes! Use it in stuffed pasta, on pizza, in salads, or anywhere you’d use ricotta or paneer.

Conclusion

Homemade Cheese with 3 Ingredients proves that incredible food doesn’t have to be complicated or expensive. With just a handful of everyday ingredients and a little patience, you can create a cheese so fresh and flavorful that you’ll never rush to the store for the pre-packaged stuff again. The simple process, customizable flavor, and crowd-pleasing appeal make this recipe one you’ll want to revisit week after week. Give it a try—your kitchen, your wallet, and your tastebuds will thank you! Looking for more simple, delicious creations? Don’t forget to check out the rest of my easy cheese and snack recipes for more inspiration.