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Homemade cheese couldn’t be any easier to whip up in your kitchen. You’ll need only four simple ingredients to make an irresistibly tasty wheel of fresh cheese!

Homemade Cheese sliced into peices.

I never thought I’d be the kind of person making cheese at home, but here we are. This old-world homemade cheese recipe is shockingly easy (even for the busy mom!). Once I tried it myself, I was hooked. The best part is knowing exactly what’s in it. No preservatives, no fillers, just real ingredients made right at home. I never knew cheesemaking could be so easy and rewarding.

This homemade cheese has a similar taste to paneer cheese from India. Overall, it has a simple flavor, with a creamy, yet slightly firm texture. Taste and see how good this homemade cheese is for yourself!

Love making your own cheese at home? Try your hand at making my easy farmer’s cheese recipe while you’re at it.

How to Make Homemade Cheese from Scratch

How can you make cheese? Great question! Follow this crazy easy simple recipe, then you’ll have a block of cheese in no time at all. No need for any special enzymes, starter cultures, rennet, or any cheese making kits!

  • Bring the milk to a boil: First, bring the milk to a slow boil in a large pot over medium heat. Stir it frequently with a spatula or wooden spoon to prevent sticking.
  • Prepare the coagulant: Next, whisk the eggs with the salt in a large bowl, followed by the sour cream.
  • Coagulate the milk: Slowly pour the egg mixture into the boiling milk. Let the mixture cook for seven minutes, stirring it often as the curdling takes place.
  • Strain the cheese: Next, line a colander with a cheesecloth. Pour the mixture through and strain out the liquid.
  • Squeeze the whey out: Gather the cheesecloth around the cheese and wring out the whey.
  • Press the cheese: Place the cheesecloth-wrapped cheese on a plate and weigh it down with something heavy. Let it rest at room temperature for several hours.
  • Refrigerate the cheese: Refrigerate the cheese until you’re ready to use it. Enjoy!

Did you know? Rennet is the term for the enzymes that help curdle milk and make cheese. Instead of rennet, many people use lemon juice, white vinegar, and, in this case, sour cream.

Milk in a pot.
Eggs, salt and sour cream whisked in a bowl
Milk with cream in a pot.
Cheese cloth with cheese over a sink.

Helpful Tips When Making Cheese

I never thought I’d be one to make cheese, but these tips have definitely made the process and the result so much better.

  • Opt for whole milk: Pasteurized whole milk is the best when making homemade cheese. It makes for the most creamy cheese, while also containing the least amount of harmful bacteria. Using non-fat milk creates a cheese that’s nowhere near as creamy and large as when using whole milk.
  • Drain out as much of the whey as possible: To get the best possible texture, strain out as much of the whey/liquid from the cheese curds as possible. Wring the cheese cloth several times with all your might! Use that “mom” strength!
  • Press the cheese for at least five hours: For the firmest wheel of cheese, press the curds for at least five hours with something heavy. I love using a heavy Dutch oven, and if you know me – I’ve got tons of them!
  • Add more flavor: Add more flavor with fresh ground black pepper, red pepper flakes, or herbs (chives, dill, or basil). Put them into the cheese curds before you press out the liquid.
Pot on top of a cheese.

Serving Homemade Cheese

Just like regular cheese, there are a million and one different ways to use homemade cheese. Don’t let the fact that it’s homemade deter you from any of these!

Sliced homemade cheese on a tray with crackers.

Storing & Freezing Homemade Cheese

If you have some leftover cheese to stow away or you’d like to freeze an entire wheel for later, here’s my experience on how to do it.

  • Refrigerator: To keep the cheese on hand for up to a week, store it in an airtight container in the refrigerator lest the cheese dries out.
  • Freezer: To freeze the cheese, wrap it in plastic wrap and pop it into a plastic storage bag. Pop it in the freezer for up to two months. Then, to thaw, place it in the fridge overnight.

More Fun Homemade Recipes

Recipe

Sliced Homemade Cheese.

Homemade Cheese Recipe (4 Ingredients)

Print Pin
Servings
14 Servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Recipe contributed by: Natalya Drozhzhin
Homemade cheese couldn't be any easier to whip up in your kitchen. You need only four simple ingredients to make an irresistibly tasty wheel of cheese!

Ingredients

  • 1 qt whole milk
  • 4 eggs
  • 2 tbsp salt
  • 16 oz sour cream
US Units – Metric

Instructions

  • In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn't stick to the bottom.
    Milk in a pot.
  • In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.
    Eggs, salt and sour cream whisked in a bowl
  • As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking. Cook until it curdles. Allow it to cool to room temperature.
    Milk with cream in a pot.
  • Line a colander with a cheesecloth and pour the mixture through.
    Cheese cloth with all the ingredients.
  • Gather the cloth around the cheese and squeeze out as much of the milk as possible.
    Cheese cloth with cheese over a sink.
  • Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.
    Pot pressing down on cheese.
  • Refrigerate the cheese until you're ready to use it. Enjoy!
    Sliced Homemade Cheese.
Nutrition Facts
Homemade Cheese Recipe (4 Ingredients)
Amount Per Serving
Calories 123 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 74mg25%
Sodium 1050mg44%
Potassium 159mg5%
Carbohydrates 5g2%
Sugar 4g4%
Protein 5g10%
Vitamin A 379IU8%
Vitamin C 0.3mg0%
Calcium 124mg12%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Updated February 18, 2026

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.