Sustainability Journal – Cheese

Every week, we are happy to see that the cow farmer brings milk at our door. We use this milk to do cheese. How? Let’s take a look at our recipe.

Skim or low-fat milk will not give you enough curds, so be sure to use whole milk.


  • 4 tablespoons of lemon juice
  • 2 liters of whole milk
  • 125ml of hot water
  • strainer
  • spice 
  • salt
  • pot


  1. Heat the milk in a pot until approximately 90° C (it should start to form bubbles, but not reach the boiling point)
  2. While stirring add the lemon with hot water that will separate the curds from the whey
  3. Stir slowly 3-5 min until the whey becomes transparent and the cheese flakes will be 1 or 2 cm
  4. Let the curds through the strainer and gently rinse it  with water (to remove taste of lemon)
  5. Add some spices, salt and whatever you want and mix it
  6. Put a plate  and a full jar on the cheese  to have some weight on it and let the liquid drop for a few hours. After this, it is ready to eat! The whey can be used for other cooking or for feeding animals.



For more Zero Waste recipes and info about our lifestyle, take a look at our Zero Waste Book here.

Leave a Reply

Your email address will not be published. Required fields are marked *