Homemade Fresh Cheese

Homemade Fresh Cheese


"This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese."

Ingredients 1 h 45 m {{adjustedServings}} servings 98 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
  2. Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
  3. After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.
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Reviews 34

  1. 42 Ratings

Michelle Donley Sherman

Very good- and easier than I thought (considering that I didn't have any cheesecloth!!!) I added herbs, garlic and a little more salt and spread it on German-style "black bread." I cannot wait to embark on more cheese-making adventures!!! PS a note for others, if your milk doesn't coagulate well, you have the choice of returning to heat or adding more vinegar- in view of the fact that the extra vinegar will alter the flavor, I went for more heat. If you save the whey you can make ricotta! (1/4 cup of vinegar for 2 gallons of whey)


I can't say anything about these exact directions...but the recipe itself is great. I just went to a cheesemaking class and these were the exact ingredients in the cheese we made. We didn't put the salt in until after the cheese had drained, mixing it into the cheese, not the milk. We also only went to 180 degrees temp. The fresh cheese is VERY good. I suggest mixing in a bit of pepper and herbs for a wonderful, spreadable herbed cheese - great on breads or crackers.


Thank you, Thank you, Thank you!! I live in Korea and am not able to get cottage cheese here. This was sooo easy and yummy. I plan to use it in lasagna tomorrow. I do not have a thermometer so I watched for it to just start to boil. Stirred just once during boiling time (which I did on the lowest temp of a gas range). When it started to boil I shut it off and added the vinegar let it sit for 10 min., stirred again and saw the yellow whey. Used two knee highs (new), one inside the other drained and squeezed. Added salt to taste after draining and squeezing(not to milk) and presto!! Wonderful!! Thanks!!