How to Make Homemade White Cheese

According to Saednews, One of the most important foods for Iranians—and even in many parts of the world—served with bread at breakfast, alongside butter, jam, and cream, is white breakfast cheese. It is available ready-made in various types in the market, such as plain cheese, cream cheese, Lighvan cheese, and lactic cheese, and it can easily be purchased from hypermarkets or supermarkets.

However, sometimes it may not be possible to leave home to buy essential items like cheese. At other times, making everyday foods at home may seem much more economical than buying them ready-made. Therefore, learning how to prepare these foods at home can greatly help household budgeting, reduce the need to go outside to purchase such cheeses, and during periods such as quarantine, it can significantly support staying at home.

Ingredients for Homemade White Cheese

• Lemon juice: 2 tablespoons

• Yogurt: 1/4 cup

• Milk: 8 cups

Method for Preparing Homemade White Cheese

Pour the milk into a pot and place it over heat until it comes to a boil. Once the milk has boiled, remove it from the heat and add the yogurt and lemon juice. Stir until the milk begins to curdle.

After the solid and liquid parts separate, place a fine cloth over a large container and pour the curdled milk into it. (The cloth should be thin enough to allow liquid to drain, but its holes should not be too large.)

Gather the cloth from the edges with your hands and briefly rinse it under water for about 5 seconds to remove the taste of lemon from the cheese. Then hang the cloth so that excess water can drain out (you may gently press it with your hands to help release the liquid).

After 30 minutes, place the cloth on a flat surface and put a heavy object on top of it (you can stack 2–3 pots). After another 30 minutes, remove the cheese from the cloth and cut it into desired pieces. Pour some whey into a container, place the cheese pieces in it, and store them in the refrigerator.