For soft cheese (ricotta-style): Scoop into a container and refrigerate — great for spreading or mixing into pasta.
For firm cheese (paneer-style):
Gather the cheesecloth into a ball and squeeze gently to remove more liquid.
Place under a weighted plate for 30–60 minutes to press it into a block.
Once firm, slice or cube it.
💡 Tips
Use whole milk — low-fat milk won’t curdle well.
Lemon juice gives a milder, fresher taste; vinegar gives a sharper tang.
Save the leftover whey — it’s packed with protein! Use it in smoothies, soups, or bread dough.
Add herbs (like chives, dill, or garlic) before pressing for flavored cheese.
🧄 Optional Flavor Add-Ins
Try stirring in any of these after draining:
Fresh herbs (basil, thyme, parsley)
Cracked black pepper
Garlic powder
Crumbled cooked bacon or sun-dried tomatoes
Would you like me to give you a version for homemade mozzarella or cream cheese next? Both are easy and taste incredible fresh!
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