Chef John's Homemade Cheese

Chef John's Homemade Cheese

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Chef John 23770

"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 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



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...

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