How to Make 3 kg of Homemade Cheese with 2 Liters of Milk in a Blender

Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a homemade cheese. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!

How to Make 3 kg of Homemade cheese

This is a simple and budget-friendly recipe that yields nearly 3 kilograms (about 6.6 pounds) of cheese using just 2 liters (about 2.1 quarts) of milk. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.

Recipe Ingredients:

8 ½ cups of whole milk (2 liters)
3 ½ cups of shredded mozzarella cheese (400 g)
2 cups of the milk whey (500 ml)
⅔ cup of apple cider vinegar (150 ml)
4 tablespoons of butter or margarine (about 60 g)
1 ½ tablespoons of salt
2 tablespoons of cornstarch (Maizena) (about 20 g)
1 small carton of heavy cream or table cream (optional) (200 ml / ~¾ cup)

Instructions:

First, pour 2 liters (about 8 ½ cups) of whole milk into a saucepan and heat over medium heat. Let it come to a simmer, just until you see the first bubbles.

Then, add 150 ml (about ½ cup + 2 tablespoons) of apple cider vinegar and stir gently so the curds start to separate from the whey.

Next, remove the saucepan from the heat and allow the mixture to cool for about 30 minutes.

After that, strain the mixture using a clean cloth or fine sieve to separate the curds from the whey. Save the whey — it will be used later in the recipe.

Let the curds drain for another 30 minutes to remove any excess liquid.

Then, place the drained curds into a blender. Add butter (or margarine), salt, chopped mozzarella cheese, heavy cream (if using), cornstarch, and 500 ml (about 2 cups) of the reserved whey.

Blend everything for about 2 minutes until smooth and well combined.

Next, pour the mixture into a nonstick saucepan and heat over high heat for about 30 seconds.

Then, reduce to low heat and stir continuously for 1 to 2 minutes, or until the mixture starts to pull away from the sides of the pan — this means the cheese is almost ready.

Grease a glass dish with butter or margarine and pour in the cheese mixture. Use a spoon to press it firmly into shape.

Let it cool at room temperature for about 30 minutes, then refrigerate for 3 to 4 hours, or until completely firm.

Finally, remove from the dish and cut into slices. The texture should be firm, similar to real cheese.

Now it’s ready to enjoy! Try it grilled with some crusty bread. The consistency will be firm — not rubbery — and the flavor is absolutely delicious!