Lemon Cheese

This is a soft cheese that you can do at home with what you can find in your kitchen. I started off making soft cheeses and this is still my favourite. I love to add herbs and eat it as a dip with crackers or use it as a spread on sandwiches. There are also plenty of recipes that call for soft cheeses.


  • 2 litres of milk
  • 1/3 cup of lemon juice


  1. In a large pot, heat the milk to 80° C (175° F). Add about 2/3 of your lemon juice and stir well.
  2. Cover and let the milk set for 15 minutes. What you are looking for is a clear separation of the curds and whey. If the whey, the liquid, is still milky then add more of the lemon juice till it sets
    Cheese Making
  3. Pour the curds into a colander lined with cheese cloth.
    Pouring Curds
  4. Tie the corners of the cloth together and hang the bag to drain for 1 to 2 hours, or until the curds have stopped draining Remove the cheese from the bag and add salt and herbs to taste.
    Cheese Bag

I have also used powdered milk and it works just fine, however the yield is less. From 2 litres of milk reconstituted from powdered milk I get just under 200 grams of cheese. From 2 litres of regular whole milk I get about 450 grams of cheese. This cheese will store in a covered container in the fridge for 1 to 2 weeks. I have however, never tested this time, as the cheese has always been eaten in my house before the first week was up.

Recipe © 2004 Green Living Australia

You may need the following products for this recipe: