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Cheese Making

Making your own cheese at home is such a fun and rewarding hobby. Not only do you get to enjoy a variety of delicious cheeses, but you also get to pick your own ingredients, which means no preservatives or artificial stuff – just pure, tasty cheese. Plus, it's a great way to connect with traditional food-making practices and reduce trips to the store. So, roll up your sleeves and let's learn about the wonderful world of making your own homemade cheese!

How to Make Cheese at Home

Your Cheese Making Expert...

Glen is on a mission to allow anyone to easily make artisan cheese at home. His invention, Fromaggio, makes a wide variety of soft or hard cheeses, from mozzarella, cream cheese and American, to halloumi, gouda, vegan, and many others. It can also make many types of non-dairy, vegan, and vegetarian cheese. If you love cheese, you can save 50% off the store bought price by making your own cheese at home...

After living in Paris for 15 years, Glen returned to the U.S. and was surprised to find people still eating the same, tasteless, artificial, grocery store cheese. So he gathered a team of innovators and foodies & started a mission to bring affordable, artisanal quality cheese to kitchen countertops worldwide. Learn  more here.

Cheese Making Basics

Here are the basics of making cheese at home. Keep scrolling down to find hundreds of expert cheese making Q&As sent in by site visitors and readers over the years...

The basic cheese making process...

Making cheese at home involves a few straightforward steps. First, you start by heating your milk to a specific temperature, then add a starter culture to begin the fermentation process. Next, you'll add rennet, which helps the milk coagulate into curds and whey. Once the curds have formed, you'll cut them into smaller pieces to release more whey. The curds are then gently heated and stirred before being drained using a colander and cheesecloth. After draining, the curds are placed into molds and pressed to form the cheese. Depending on the type of cheese you're making, it might need to be salted and aged for a period of time to develop its final flavor and texture. And there you have it – homemade cheese!

What equipment do I need to get started with cheese making at home?

You don't need much to start. Basic equipment includes a large pot, a thermometer, a colander, cheesecloth, and molds. You might also want to get a long spoon or ladle, a cheese press, and some cheese wax for aging certain types of cheese.

What ingredients are essential for making cheese?

The main ingredients you'll need are milk, a starter culture, and rennet. The milk can be from cows, goats, or sheep. The starter culture helps develop flavor and texture, while rennet coagulates the milk to form curds.

Can I use any type of milk for cheese making?

While you can use any type of milk, raw milk, and whole milk tend to produce the best results. Pasteurized milk works too, but avoid ultra-pasteurized milk as it doesn't set well. Always ensure your milk is fresh and of good quality.

What is the role of starter cultures in cheese making?

Starter cultures are bacteria that help ferment the milk, giving cheese its flavor and texture. They convert lactose into lactic acid, which helps coagulate the milk and develop the cheese's characteristic taste.

How do I know when my curds are ready to be cut?

Curds are ready to be cut when they have a firm consistency and a clean break. This means when you insert a knife into the curds and gently lift, the curds should split cleanly, and the whey should be clear.

What should I do if my curds aren't forming properly?

If your curds aren't forming, it might be due to insufficient rennet or the milk temperature not being right. Double-check your measurements and temperatures, and make sure you're using the right type of milk. Sometimes, giving it a bit more time can also help.

How do I drain and shape the curds?

After cutting, you'll need to drain the whey from the curds using a colander and cheesecloth. Once drained, you can place the curds into molds to shape them. Pressing the curds helps expel more whey and gives the cheese its final form.

How long should I age my cheese?

Aging time varies depending on the type of cheese. Fresh cheeses like ricotta and mozzarella can be enjoyed immediately, while aged cheeses like cheddar and gouda require several months to develop their flavors. Follow specific recipes for exact aging times.

How can I store my homemade cheese?

Fresh cheeses can be stored in the fridge in airtight containers for up to a week. Aged cheeses should be wrapped in wax or cheese paper and stored in a cool, humid place. If you have a cheese cave or a dedicated fridge, even better!

What are some common mistakes to avoid when making cheese at home?

Common mistakes include using the wrong type of milk, not monitoring temperatures closely, and not being patient enough. Always sanitize your equipment, follow recipes carefully, and give yourself time to learn and enjoy the process. Mistakes are part of the fun!

Recommended Cheese Making Books

If you're looking for some of the most popular books about making your own cheese at home, we recommend adding the following to your library...

Cheese Making Q&A's...

Hundreds of cheese making Q&A's that our newsletter readers & site visitors have sent in over the years, answered by our experts...

Cheese Cultures, Cheese Making

“I’ve recently started making cheese at my small farm in Oregon, and I’m curious about the

What’s The Role Of Enzymes In Starter Cultures?

Cheese Making, Pairing & Serving

“Hey, I’m planning a picnic with my friends in Melbourne next weekend and we’re huge fans

What Are The Best Ways To Transport Cheese For A Picnic?

Cheese Cultures, Cheese Making

“I’m starting a small artisan cheese-making business, and I’ve been reading up on the importance of

What’s The Role Of Bacteria In Cheese Ripening?

Cheese Making, Milk for Cheese Making

“Hey, I recently started a small organic dairy farm in Vermont, USA, and I’m curious about

What’s Colostrum, And Can It Be Used For Cheese Making?

Cheese Making, Safety & Sanitation

“Hey there! I’m running a small cheese-making business in Portland and recently noticed some unusual changes

What Are The Signs Of Bacterial Contamination In Cheese?

Cheese Making, Coagulation & Rennet

“I’m starting a small artisanal cheese-making business in Perth, Australia, and I’ve been having some trouble

What’s The Impact Of Rennet Quality On Cheese Making?

Cheese Making, Curds & Whey

“I’ve recently started cheesemaking as a hobby here in Vancouver, Canada, and I’ve been reading up

What’s Curd Knitting, And Why Is It Important?

Cheese Making, Milk for Cheese Making

“Hey there, I’ve recently started experimenting with cheese making at my small farm in Alberta. I’ve

What’s A2 Milk, And How Is It Used In Cheese Making?

Aging & Ripening Cheese, Cheese Making

“Hi, I’ve been aging various types of cheese in my cellar here in Melbourne, Australia, and

What Are The Sensory Indicators Of Properly Aged Cheese?

Cheese Making, Safety & Sanitation

“Hey! I recently started using a natural cave on my property in Boulder, Colorado to age

What Are The Safety Measures For Using Natural Aging Environments?

Cheese Making, Pairing & Serving

“Hey there! I recently hosted a cheese and wine party, and now I’ve got a lot

What Are The Best Ways To Store Cheese After Serving?

Cheese Cultures, Cheese Making

“I’ve recently taken up home cheese making, and I keep hearing terms like ‘Direct-Set Culture’ and

What’s The Difference Between A Direct-Set Culture And A Mother Culture?

Additional Cheese Making Resources

Here are some additional cheese making resources you might find valuable. If you have a website you would like listed here, please contact us.

If you have a website useful for those interested in learning more about cheese making, get in touch with us so we can add it here.