Easy Homemade Cheese for Eggplant Lasagna (No Store-Bought Needed!)
Skip the ricotta and mozzarella—make your own fresh, creamy cheese with just milk and vinegar! It’s cheaper, tastier, and surprisingly simple.
Quick Homemade Cheese (Paneer-Style)
(Makes ~1.5 cups, enough for lasagna)
Ingredients:
- 4 cups whole milk (the richer, the better!)
- 2 tbsp white vinegar (or lemon juice)
- ½ tsp salt
Instructions:
- Heat the milk in a pot over medium heat until steaming (don’t boil).
- Add vinegar and stir gently. Within seconds, curds (cheese) will separate from whey (liquid).
- Strain through a cheesecloth or fine sieve. Press to remove excess liquid.
- Season with salt and crumble for lasagna filling.
Revised Eggplant Lasagna with Homemade Cheese
Changes to the original recipe:
- Replace ricotta with your fresh, crumbled homemade cheese.
- For a melty layer, sprinkle extra cheese on top and bake until golden.
Why This Works:
✅ Zero waste – Use up leftover milk!
✅ Lighter texture – Fresh cheese absorbs flavors beautifully.
✅ Budget-friendly – No expensive store-bought cheeses.
Tip: For a stretchy “mozzarella” sub, mix your homemade cheese with a little starch (like cornstarch) and milk, then heat until gooey.
Enjoy your 100% from-scratch, cheesy, veggie-packed lasagna! 🧀🍆🔥
(Want a tangier flavor? Use lemon juice instead of vinegar!)