3-Ingredient Fresh Cheese Recipe (No Rennet)
- Lana Suhova
- Aug 27
- 3 min read
Turn one pint of whole milk into a soft, creamy cheese in minutes - perfect for toast, salads, and quick snacks.
When it comes to food, I personally think some of the most tastiest items in the kitchen are so simple. They use locally sourced, good quality ingredients and are made to be eaten fresh - like this farm style cheese, perfect to enjoy with fresh sourdough and some seasonal tomatoes.
This is an easy recipe, and one which is so fun to make - watch a humble pint of milk turn into a tangy and delicious cheese in a matter of moments.
Watch my Instagram tutorial here:
Prep time: 5 mins
Cook time: 10 mins
Rest: 10 mins
Total: ~25 mins
Makes: ~150–200 g fresh cheese (about 1 cup packed)
Difficulty: Easy
Why you’ll love it
Just three ingredients: milk, apple cider vinegar, sea salt
No rennet or special equipment
Ready the same day, with a clean, fresh flavour
Great way to use beautiful Jersey milk
Ingredients
1 UK pint whole milk (≈ 568 ml) - Jersey milk works beautifully
¼ cup apple cider vinegar (≈ 60 ml)
Sea salt, to taste (start with 1–2 pinches)
Note: If you’re using a US pint (473 ml), reduce vinegar slightly (≈ 50 ml), then adjust by 1–2 tsp if needed.
Method
Warm the milk. Pour the milk into a large pot. Heat gently over medium, stirring so nothing catches on the bottom. Don’t let it boil; you want it just before a simmer.
Add the vinegar. When the milk is steaming and almost simmering, pour in the apple cider vinegar and stir through. You’ll see curds begin to separate from the whey.
Rest. Take the pot off the heat. Leave it undisturbed for 10 minutes so the curds fully form.
Strain. Line a sieve with cheesecloth (or a clean, fine tea towel) and set over a bowl. Pour in the mixture to drain off the whey.
Season & shape. Sprinkle over sea salt to taste (I use two pinches). Gather the cloth and gently squeeze to your preferred texture. Shape into a ball or small round.
Chill. Allow to cool, then transfer to an airtight container and refrigerate. This is a fresh cheese, best within ~3 days.
Tips for perfect curds
Low & gentle heat = softer curds and no scorched milk.
Add vinegar just before simmering; too cool and it won’t split fully.
If curds look small or wispy, add 1–2 tsp more vinegar, stir once, and rest 5 more minutes.
For a firmer, sliceable cheese (paneer-style), twist the cloth into a tight parcel and weigh it down for 30–60 minutes.
Variations & swaps
Acid: ACV gives a lovely mellow tang. You can also use lemon juice or white wine vinegar (flavour will vary).
Herb finish: Fold in chopped chives, dill, or parsley after salting.
Pepper & chilli: Crack black pepper through the curds or dust with mild chilli flakes.
Seared slices: Pat dry, slice, and pan-sear in a little oil or butter until golden on both sides.
How to serve
Crumbled over tomato & cucumber salad with herbs
Spread on toast with olive oil and flaky salt
Dolloped onto roasted veg or traybakes
Folded through warm pasta with lemon zest and greens
With honey & thyme for a simple dessert plate
Storage
Refrigerate in an airtight container, up to 3 days.
Fresh cheese doesn’t freeze well - texture becomes crumbly and weepy - so enjoy it fresh.
What to do with the whey
Don’t toss it! The pale liquid you strained off is full of flavour. Use it to:
Replace water in bread, pancakes, or scones
Add to soups or stews for a gentle savoury note
Cool completely and use to soak grains (like oats) before cooking
FAQ
Can I use semi-skimmed or skimmed milk?
Whole milk gives the best yield and texture. Lower-fat milk will produce fewer, firmer curds.
Why didn’t my milk split?
The milk may not have been hot enough, or the acid too mild. Reheat gently to just under a simmer and add 1–2 tsp more vinegar, stir once, and rest again.
