Name: Homemade creamy cheese from 1 liter of milk, yogurt and lemon (without rennet)
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 liter of full-fat fresh milk; 150–200 g of plain yogurt with live cultures; juice of ½ lemon (approx. 1–2 tablespoons); a pinch of salt to taste; a fine cloth, cheesecloth or a clean thin tea towel and a sieve

Homemade creamy cheese from 1 liter of milk, yogurt and lemon (without rennet)

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Homemade creamy cheese from 1 liter of milk, yogurt and lemon (without rennet) recept

Easy to prepare
4 serving
10 minutes

Jan, 17. 12. 2025

The easiest way to fresh homemade cheese from common ingredients. Delicate flavor, creamy texture and versatile use on bread, in spreads and in salads. No rennet, no unnecessary steps, ready in a few hours.

For 4 serving

Ingredients

1 liter of full-fat fresh milk
150–200 g of plain yogurt with live cultures
juice of ½ lemon (approx. 1–2 tablespoons)
a pinch of salt to taste
a fine cloth, cheesecloth or a clean thin tea towel and a sieve

Preparation procedure

Stir the yogurt into the milk Pour the milk into a pot and whisk the plain yogurt thoroughly into it.
Gentle heating Gently heat the mixture over medium heat to 40–45 °C. Do not let it boil.
Acidify with lemon Remove the pot from the heat and stir in the juice of half a lemon. Do not stir further; leave the mixture to rest.
Curdling Let stand at room temperature for 30–60 minutes, until a slightly yellow whey separates and white curd flakes form.
Draining Line a sieve with the cloth and set it over a bowl. Carefully pour the curdled milk into it and let it drain for 1–2 hours depending on the desired firmness. For a firmer cheese, tie the cloth into a „pouch” and hang it over a bowl.
Seasoning and storage Transfer the curds to a bowl, salt to taste and stir briefly. Store in a lidded container and chill.

Preparation time: 10 minutes hands-on + 30–60 minutes curdling + 1–2 hours draining

Total time: 2–3 hours

Servings: 4 servings

Tips For Best Results

Choice of milk

Fresh full-fat milk curdles better than UHT. If you only have long-life milk, add a little more lemon and extend the curdling time.
Texture to your liking

You’ll get a creamier result with shorter draining, a firmer „spreadable” cheese with longer draining.
Seasoning

Chives, herbs, pepper, garlic or a drizzle of olive oil added after draining work great.
Storage

In the fridge it will keep for 3–4 days. For longer shelf life, press into a small dish and cover the surface with a drizzle of oil.

Serving Suggestions

as a spread on fresh bread with salt, pepper and herbs
in salads instead of Balkan cheese
in breakfast bowls with tomato and cucumber
in pasta salads as a mild creamy component

Conclusion

Homemade creamy cheese made from milk, yogurt and lemon is proof that great flavor can be achieved without special tools or rennet. A few ingredients and a bit of patience while draining yield a fresh, clean and versatile cheese that you can easily adapt to your taste. Try it once and you’ll probably stop buying ready-made spreadable substitutes.

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