Homemade Blender Cheese – Make 3 Kilos with Just 1 Liter of Milk! 🧀
This easy and budget-friendly cheese recipe requires only a few simple ingredients and a blender. The result is a creamy, delicious, and fresh cheese that you can enjoy on bread, crackers, or in recipes!
Ingredients:
✅ 1 liter (4 cups) whole milk
✅ 2 cups milk powder
✅ 100g butter (unsalted)
✅ 1 tablespoon vinegar or lemon juice
✅ 1 teaspoon salt (adjust to taste)
Instructions:
Step 1: Heat the Milk
- In a pot, heat the milk over medium heat until it’s warm but not boiling.
- Add the butter and stir until melted.
Step 2: Blend the Mixture
- Pour the warm milk mixture into a blender.
- Add milk powder and salt. Blend for 2 minutes until smooth.
Step 3: Curdling the Cheese
- While blending, slowly add the vinegar or lemon juice. The mixture will start to thicken.
Step 4: Set & Cool
- Pour the mixture into a mold or container.
- Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Step 5: Slice & Enjoy!
- Once firm, remove from the mold, slice, and enjoy your homemade cheese!
Notes & Tips:
🟡 Milk Powder Alternative: If you don’t have milk powder, use an extra 500ml of milk, but the texture may be softer.
🟡 For a Firmer Cheese: Increase milk powder or refrigerate longer.
🟡 Flavor Options: Add herbs, garlic powder, or smoked paprika for extra taste.
🟡 Storage: Keep refrigerated for up to 7 days in an airtight container.
Servings & Nutritional Info (Per 100g Serving – Approximate):
- Calories: 180 kcal
- Protein: 12g
- Fat: 14g
- Carbs: 4g
- Calcium: High
(Nutritional values may vary based on ingredients used.)
Health Benefits:
✅ High in Protein & Calcium – Supports strong bones and muscles.
✅ No Preservatives or Additives – Healthier than store-bought cheese.
✅ Budget-Friendly – Makes 3 kilos of cheese at a fraction of store prices.
✅ Quick & Easy – No complex steps, just blend and refrigerate!
Frequently Asked Questions (Q&A):
Q: Can I use skim milk?
A: Whole milk is best for creaminess, but skim milk works for a lighter version.
Q: Can I make it vegan?
A: You can try plant-based milk and coconut oil, but texture may vary.
Q: How do I get a stretchy cheese?
A: Add ½ teaspoon of gelatin or agar-agar for a stretchier consistency.
Q: Can I freeze it?
A: It’s best eaten fresh, but you can freeze it for up to 1 month.
Would you like a printable version or any modifications to suit your taste? 😊