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How to Cubed Cheese

Cheese Cubes

Cube cheese is a type of cheese that adds a unique flavour and touch to our tables and stands out as a practical snack or food ingredient. Cube cheese, which is preferred both as a side dish used in salads and as a snack on its own, has a recipe that can be easily made at home and stands out with its unique flavour.

With homemade cheese cubes, it is possible to go beyond the ready-made cheeses on the market shelves and experience a natural and fresh flavour. Here is a simple but effective recipe that will answer the question “How to make cheese cubes?” and the subtleties of cheese making.

When you step into the production of cube cheese, it is very important to start with the selection of a quality milk. Fresh and natural milk is the main factor that determines the flavour of cheese. After milk selection, natural coagulants such as vinegar or lemon juice are used to coagulate the milk.

Then, the coagulated milk is passed through a strainer to get the consistency of cheese. At this point, the foundations of cube cheese, which has a unique texture and refreshing flavour, are laid.

Making cheese cubes in your own kitchen not only satisfies your desire to eat fresh and healthy ingredients, but also gives you the chance to creatively add a new flavour to your tables.

With its unique flavour and practical production, cheese cubes attract a wide range of people, from those who are new to making cheese at home to those who are loyal to traditional flavours.

By embarking on this flavour journey, you can immerse yourself in the fascinating world of cheese making and enjoy preparing a table full of flavour at home.

How to Cubed Cheese

Recipe by Amelia Windley


Prep time


Cooking time






  • 1 litre of fresh milk

  • 2 tbsp vinegar or lemon juice

  • Salt (optional)


  • Put the fresh milk in a saucepan and heat it over medium heat. Remove from the stove before the milk boils.
  • Add vinegar or lemon juice into the warmed milk. Stir gently and wait a few minutes until the milk starts to clot.
  • Strain the clotted milk with a wire strainer or cheesecloth. Squeeze the strained clots to remove excess water.
  • Place the cheese clot in a mould in a clean cloth or cheese cloth to shape it.
  • Press the cheese under a weight or press for at least 4-6 hours to remove all the water.
  • Then cut the cheese into cubes and optionally add salt.
  • Place the homemade cheese cubes in a jar and refrigerate for a few hours.


  • Milk Quality: The key to flavour is hidden in quality milk. Using fresh and natural milk will make your cheese more flavourful. If you have the opportunity, you can choose organic or farm-sourced milk.
  • Coagulation Process: It is important to coagulate the milk using vinegar or lemon juice. At this stage, you will know that you have reached the right consistency when you observe a significant coagulation in the milk.
  • Straining Process: When straining the coagulated milk, squeezing the clots allows the excess water to be removed. This step is an important stage that determines the consistency of the cheese.
  • Shaping and Pressing: During the shaping process, squeezing the cheese allows the remaining water to be removed more effectively. This step increases the durability of the cheese and helps it to keep its cube shape better.
  • Salt Addition: Salt adds flavour to the cheese and provides a preservative effect. You can optionally add salt, but the amount depends on your taste. Salt is important to balance and preserve the flavour of the cheese.
  • Resting Time: After pressing the cheese, resting for a while helps the cheese to settle. During this time, the cheese absorbs all the flavours and has a more mature taste profile.
  • By paying attention to these tips, you can make your homemade cheese cubes more flavourful and thicker. By carefully following each step, you can enjoy adding naturalness and flavour to your tables.

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