Name: Homemade creamy cheese from milk, yogurt and lemon
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Ingredients: 1 liter full-fat fresh milk; 150–200 g plain yogurt with live cultures; juice of 1/2 lemon; a pinch of salt (optional); fine cheesecloth or a very fine sieve, bowl

Homemade creamy cheese from milk, yogurt and lemon

Homemade creamy cheese from milk, yogurt and lemon recept

Easy to prepare
4 serving
14 minutes

Jan, 17. 12. 2025

How to make quick homemade cheese without rennet? All you need is a liter of fresh milk, plain yogurt and a lemon. The process is simple, the result creamy and delicate – great on bread, in spreads and salads.

For 4 serving

Ingredients

1 liter full-fat fresh milk
150–200 g plain yogurt with live cultures
juice of 1/2 lemon
a pinch of salt (optional)
fine cheesecloth or a very fine sieve, bowl

Preparation procedure

Warm the milk with the yogurt Pour the milk into a pot, whisk in the yogurt. Slowly heat to 40–45 °C (do not let it boil).
Acidify with lemon Remove from the heat, stir in the lemon juice and do not stir anymore. Let stand 30–60 minutes, until yellowish whey separates and curd flakes form.
Strain Line a sieve with the cloth over a bowl and gently pour. Let drain 1–2 hours depending on the desired consistency. For a spreadable cheese about 45–60 minutes is enough, for a firmer one feel free to leave 2–3 hours.
Salt and shape Transfer the cheese to a bowl, optionally lightly salt and mix. If you want a round loaf, weigh it down in the cloth and let it drain a little longer.
Store Put into a sealed container and keep refrigerated. Consume within 3–4 days.

Number of servings 4 (yield approx. 250–300 g of cheese)

Total preparation time approx. 2 hours (15 minutes active work)

Tips and notes:

Works best with unpasteurized or pasteurized fresh milk, not UHT.
No thermometer? Heat to “hand-warm” — you can keep your palm on the pot for 3–4 seconds.
Flavorings: chives, garlic, cracked pepper, herbs, crushed caraway.
Don’t throw away the whey — it’s good for bread dough, pancakes or smoothies.

Conclusion:

Homemade creamy cheese from milk, yogurt and lemon is cheap, quick and requires no special equipment. Thanks to the simple curdling you get a clean milky flavor and a texture you can adjust by the draining time. It works great as a base for spreads and as a delicate filling for savory wraps.

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