Homemade Country-Style Curd Cheese
So tender, tasty, and healthy - just like grandma’s! You can make homemade country-style curd cheese even in a regular city apartment. The only real requirement is whole cow’s milk, ideally fresh farm milk. That’s what gives you the most delicious and wholesome curd cheese.
Updated : 12 December, 2025
Easy
More than 1 hour.
Ingredients
1.5 liter
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make homemade country-style curd cheese? Prepare the ingredients. You will need just one ingredient - milk. Buy milk at a market or from a farmer. Store-bought milk will also work, but you’ll get much less curd cheese from it, and the flavor will be noticeably poorer.
Step 2
Do not boil the milk. On the contrary, leave it on the counter for two days so it can naturally sour. You can skim off the cream from the top beforehand, or remove a layer of sour cream if the milk has already started to stand and thicken. As a result, you will get a whole jar of soured milk (clabbered milk). It may begin to separate into a thick part and whey, as happened with mine.
Step 3
Pour the thickened soured milk (together with the whey) into a 3-liter jar. Take a large pot. Line the bottom with a clean towel or cloth napkin so the jar doesn’t crack. Place the jar with the soured milk onto the towel. Pour cold water into the pot so that its level is above the milk level in the jar.
Step 4
Put the pot with the jar on low heat. Wait until the water in the pot comes to a boil. Turn off the heat and leave it like this for 1 hour. You can cover the jar with a lid.
Step 5
After this time, pour the heated soured milk into a colander set over a bowl and lined with cheesecloth or a linen cloth. Use dense cheesecloth with small holes, or fold it into several layers. Do not pour out the whey: you can use it to bake pies and pancakes. Wait until most of the whey drains off.
Step 6
Then gather the ends of the cloth into a bundle and secure them (a rubber band works well). Hang the pouch of curd cheese in any convenient place so that all the remaining whey can drip out. I like to hang it on the faucet over the sink. In about 2 hours the curd cheese will be ready. From 1.5 liters of milk (about 6 cups) I got roughly 250 g of curd cheese (about 9 oz).
Step 7
Transfer the curd cheese from the cloth into a container and place it in the refrigerator. Keep in mind that homemade dairy products have a short shelf life, so eat the curd cheese while it is fresh. Enjoy!
Author note
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