Your homemade cheese is ready to eat! It’s delicious fresh, crumbled over salads, or used in recipes like sandwiches, pasta, or dips.
Store the cheese in an airtight container in the refrigerator for up to 3–4 days.
Tips and Variations:
Save the Whey: Don’t throw away the whey! It’s nutritious and can be used in soups, smoothies, or baking (like bread or pancakes).
Experiment with Flavors: Add different herbs, spices, or even sun-dried tomatoes for a unique twist.
Make It Creamier: For a richer cheese, use cream or half-and-half instead of whole milk.
Paneer-Style Cheese: If you want a firmer cheese for grilling or frying, press it longer (1–2 hours) and refrigerate it before use.
Uses for Homemade Cheese:
Crumbled: Sprinkle over salads, soups, or roasted vegetables.
Spreadable: Mix with herbs and olive oil for a quick cheese spread.
Grilled or Fried: Slice and pan-fry for a crispy exterior.
In Recipes: Use in dishes like lasagna, stuffed pasta, or quesadillas.
Why Make Cheese at Home?
Cost-Effective: Homemade cheese is often cheaper than store-bought varieties.
Customizable: You control the ingredients and flavors.
Freshness: Enjoy cheese that’s free from preservatives and additives.
Stop buying cheese! 1 kg of cheese from a liter of milk in 5 minutes!
