The Ultimate Guide to Making Homemade Cheeses

Ingredients

  • 10 litres of fresh cow's milk
  • 1/4 tablet of Rennet, crushed
  • 1/4 cup of Cheese Salt
  • 1/4 teaspoon Mesophilic Starter Culture MA4002/4003
  • 1/4 teaspoon Liquid Calcium Chloride (if using store-bought milk)
  • 1/4 cup of cold, non-chlorinated water
  • A cheese press
  • A cheese mold
  • A large, stainless-steel pot
  • A cheese mat for aging

Steps and instructions

  1. Sanitize all equipment thoroughly before starting.
  2. Heat milk in a stainless-steel pot to 85°F (29°C). Stir gently and slowly to prevent the milk from scorching.
  3. Add the Mesophilic Starter Culture and stir gently for one minute to ensure even distribution.
  4. Dissolve the crushed Rennet tablet in 1/4 cup of cold, non-chlorinated water. Add this to the milk, stirring gently for another minute.
  5. If you're using store-bought milk, add the Liquid Calcium Chloride at this point.
  6. Cover the pot and allow it to sit undisturbed at room temperature for one hour.
  7. Check the curd; it should have a firm texture and break cleanly. If not, allow it to sit for another 30 minutes.
  8. Cut the curd into 1/2-inch cubes, then let them sit for 5 minutes to heal.
  9. Slowly heat the curds to 105°F (40°C), stirring gently and continuously. This should take about 30 minutes.
  10. Maintain the temperature at 105°F for another 30 minutes, continuing to stir. The curds will shrink and release whey during this time.
  11. Drain off the whey, then gently mix in the Cheese Salt.
  12. Transfer the curds to the cheese mold, then press at 10 lbs for 10 minutes.
  13. Remove the cheese from the mold, flip it over, then press at 20 lbs for 10 minutes.
  14. Repeat this process, pressing at 50 lbs for 2 hours, and then at 100 lbs for 24 hours.
  15. Remove the cheese from the mold. It should have a firm, smooth texture.
  16. Place the cheese on a cheese mat to age at 50-55°F (10-13°C) with 85% humidity. Turn it daily for the first two weeks, then weekly after that.
  17. Allow the cheese to age for at least 60 days before eating.

Tools for making

  • Cheese press - Used to apply pressure to the cheese during the pressing stage of the recipe.
  • Cheese mold - Provides shape and structure to the cheese during the pressing process.
  • Large, stainless-steel pot - Used for heating and holding the milk during the cheese-making process.
  • Cheese mat - A mat made of food-grade material that helps to age and develop the cheese's flavor and texture.

Recipe variations

  • Experiment with different types of milk such as goat's milk or sheep's milk for unique flavors.
  • Add herbs or spices to the cheese for added flavor. Try options like garlic, dill, or black pepper.
  • Coat the cheese with various crusts such as crushed nuts, dried herbs, or edible flowers.
  • Age the cheese for different lengths of time to achieve varying levels of sharpness and complexity.
  • Infuse the milk with other ingredients like truffles, sun-dried tomatoes, or jalapenos to create flavored cheeses.
  • Replace the Cheese Salt with other types of salt like sea salt or Himalayan pink salt.
  • Use different types of starter cultures to experiment with different flavors and aromas.
  • Try using vegetarian or microbial rennet as a meat-free alternative.
  • Experiment with different shapes and sizes of cheese molds for aesthetic variety.

Recipe overview

Welcome to our homemade cheese recipe! This detailed guide will provide you with all the steps you need to create a fantastic, artisanal cheese right in your own kitchen. Making cheese may seem daunting, but don't be deterred! It's a fun, rewarding process and this recipe will guide you through all the stages: from warming the milk, to pressing and aging the cheese. This recipe uses basic cheese ingredients and equipment, making it accessible for beginners. We'll be making a firm, aged cheese similar to a cheddar, which can be enjoyed on its own or in your favorite dishes. Expect to spend a few hours in the kitchen for the initial cheesemaking process, and then allow at least 60 days for the cheese to age and develop its full flavor. Ready to embark on your cheesemaking journey? Let's get started!

Common questions

  1. What type of milk should I use for this recipe?
    Fresh cow's milk is recommended for this recipe.
  2. Can I use store-bought milk instead of fresh milk?
    Yes, you can use store-bought milk. Just make sure to add the Liquid Calcium Chloride as specified in the ingredients.
  3. What temperature should the milk be heated to?
    Heat the milk to 85°F (29°C).
  4. How long should I let the curd sit undisturbed?
    Allow the curd to sit undisturbed for one hour.
  5. At what temperature should I heat the curds?
    Slowly heat the curds to 105°F (40°C).
  6. How long should I press the cheese for?
    Press the cheese at 10 lbs for 10 minutes, then at 20 lbs for 10 minutes, followed by 2 hours at 50 lbs, and finally 24 hours at 100 lbs.
  7. How long should I age the cheese before eating?
    Age the cheese for at least 60 days before enjoying.

Serving dishes and utensils

  • Cheese Knife - A specialized knife with a sharp, narrow blade for slicing and serving cheese.
  • Cheese Board - A wooden or marble board used for presenting and serving cheese.
  • Cheese Dome - A glass or acrylic dome used to cover cheese and keep it fresh.
  • Cheese Plane - A tool with a flat, sharp blade used for slicing thin, even strips of cheese.
  • Cheese Grater - A kitchen utensil with different sized grating holes used to grate cheese.
  • Cheese Wire - A wire tool used for cutting through soft and semi-soft cheeses.
  • Cheese Fork - A tool with two prongs used for holding and serving cheese.
  • Cheese Markers - Small labels or markers to identify different types of cheese.
  • Cheese Cloths - Thin, porous cloths used for wrapping and aging cheese.

Origin stories

Cheese is believed to have originated around 8,000 years ago in the Middle East. The story goes that a nomadic tribesman made the happy discovery. The heat of the sun, combined with the rennet in the lining of the saddlebag he was using to store milk, caused the milk to separate into curd and whey. That evening, he found that the whey satisfied his thirst, and the cheese (curd) had a delightful flavor that satisfied his hunger. Thus, an ancient traveler's mishap became a gastronomic landmark. Today, cheesemaking is a highly respected craft with a multitude of varieties savored worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.