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Chef John's Homemade Cheese

Rated as 4.93 out of 5 Stars

"Usually making something like fresh cheese at home is done because it's higher quality, and much cheaper. This recipe for fromage blanc, or farmer's cheese, flies in the face of that conventional culinary wisdom. So why bother? Because, for any self-respecting foodie, making a batch of homemade cheese is definitely on the culinary 'bucket list.' Before you cash in your apron for good, you should experience the magic of watching a pot of milk turned into cheese. And if all this sounds kind of cheesy, so be it."
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8 h 30 m servings 114
Original recipe yields 6 servings


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  1. Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes.
  2. Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes.
  3. Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes.
  4. Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.

Nutrition Facts

Per Serving: 114 calories; 5.6 9.5 6.6 18 399 Full nutrition

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Read all reviews 8
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Very easy recipe I added some dillweed along with the salt

Delicious! I packed mine firmly into a ramekin, so I came out w/ a pretty firm cheese that had a slight tang to it that we loved. I served it drizzled w/ evoo and cracked black pepper, as sugges...

This was so very easy and I would definitely make it again. Before putting it into ramekins I divided it in half and put a little Old Bay and as much crab meat as it would take and still hold...

I made it for the first time today and had so much fun I made a second batch. I followed the recipe exactly the first time and did have to add the additional teaspoon of lemon juice. The juice m...

Home Run. I wasn't expecting much from such a simple recipe, but it turned out wonderful. I didn't add any extras THIS TIME, but I'm thinking fresh chives would be nice. I used Lemon juice th...

so happy and so surprised! I had a timid heart and kept it plain, but I'm going to experiment with other flavours. Unbelivable!!!

Looking forward to trying this, a simpler recipe for newbies is ricotta. Possibly the easiest cheese to make.

This was delicious, easy, and made a huge impression at a July 4th party. I topped one with oil and pepper, one with honey, and a third with a vidalia onion pepper sauce. Onion pepper sauce was...