Making cheese at home might seem like a big challenge, but I promise, it’s not as hard as it looks. In fact, once you get the hang of it, you’ll wonder why you ever bought cheese at the store! As someone who likes to be prepared, I’ve learned that knowing how to make your own food—especially something like cheese—gives you a sense of peace and control. Plus, you don’t need any fancy tools. Most of these cheeses can be made with simple ingredients you already have. Here are 10 easy cheeses you can try right in your kitchen, and they’ll give you that homemade, self-sufficient edge we all appreciate.
1. Ricotta
Ricotta is one of the easiest cheeses you can make at home. It requires just milk, an acid like lemon juice or vinegar, and a bit of salt. Simply heat the milk, add the acid, and watch the curds form. After draining, you’re left with creamy, mild ricotta perfect for lasagna, stuffed shells, or spreading on toast with honey. Plus, you can make it in under an hour!
2. Paneer
Paneer is a fresh, soft cheese common in Indian cuisine that requires no aging or special cultures. All you need is milk and an acid, like lemon juice, to curdle the milk. After pressing the curds under a heavy object, you’ll have a firm block of paneer that’s perfect for frying or adding to curries like palak paneer. It’s a great beginner cheese and can be ready in just a few hours.
3. Mascarpone
Mascarpone is a rich, creamy cheese used in desserts like tiramisu, and it’s surprisingly easy to make at home. You’ll just need heavy cream and a bit of lemon juice or tartaric acid. Heat the cream, add the acid, and let it thicken. After straining, you’ll have a smooth and luxurious mascarpone to use in both sweet and savory dishes.
4. Cream Cheese
Homemade cream cheese is softer and fresher than store-bought, and making it is easier than you might think. With just milk, cream, and a bit of lemon juice or vinegar, you can make your own spreadable cheese at home. After the curds form and are strained, whip them up to achieve the signature creamy texture. It’s perfect for bagels or as a dip for veggies.
5. Feta
Feta is a crumbly, salty cheese that’s easy to make with cow’s or goat’s milk. You’ll need a bit of rennet and an acidic ingredient to curdle the milk. Once you drain and press the curds, you can age the feta in a salt brine for a few days to enhance its flavor. Homemade feta is incredibly fresh and can be used in salads, on pizzas, or crumbled over roasted vegetables.
6. Cottage Cheese
Cottage cheese is a healthy, protein-packed cheese that can be made at home with minimal effort. The process involves heating milk, adding an acid like lemon juice, and allowing the curds to form. After straining, you’ll have small curds in a creamy liquid that you can enjoy with fruit, on toast, or even in savory dishes. It’s ready in just a few hours and is much fresher than store-bought.
7. Queso Blanco
Queso blanco is a mild, white cheese common in Latin American cuisine. It’s made with just two ingredients: milk and an acid like vinegar or lemon juice. The curds are pressed to form a firm cheese that doesn’t melt, making it great for frying or crumbling over dishes like tacos or salads. This cheese is fast to make, and you can have it ready in just a few hours.
8. Farmer’s Cheese
Farmer’s cheese is a simple, fresh cheese that’s very versatile. It’s similar to cottage cheese but drier and firmer, making it ideal for spreading or slicing. All you need is milk and an acid to curdle it. After pressing out the whey, you’ll have a tangy, soft cheese that can be flavored with herbs or spices. It’s perfect on toast or as a filling for pierogi.
9. Labneh
Labneh is a Middle Eastern cheese made by straining yogurt until it becomes thick and creamy, almost like a spreadable cheese. It’s incredibly simple to make—all you need is plain yogurt and a bit of salt. Once the yogurt has strained for a few hours, you’ll have a rich, tangy cheese perfect for dipping, spreading, or topping with olive oil and herbs.
10. Mozzarella
Mozzarella is a bit more advanced but still manageable for beginners. It requires milk, citric acid, and rennet to form the curds. After stretching and kneading the cheese, you’ll end up with a soft, stretchy mozzarella that’s perfect for pizzas, salads, or sandwiches. Fresh mozzarella has an incredible taste and texture that’s much better than the store-bought version.
