homemade cheese

Making your own Cream Cheese From Scratch is a lot easier than you’d think!

Cream Cheese From Scratch

whole milk

heavy cream*

lemon juice

salt

Line a large colander with a layer of cheesecloth and place in the sink or over a bowl if you want to save the whey. Wet the cheesecloth to hold it firmly in place.

Over medium-high heat, bring the milk/creams and salt to a gentle simmer in a heavy large pot. Stir in the lemon juice and continue to simmer gently until curds begin to form and float to the top, 1 to 2 minutes. They will first look like spatters of white, then gather into soft, cloud-like clumps.

When you see the liquid begin to clear of cloudiness and the curds are firming up but not hard, scoop them out with a slotted spoon or sieve.   My liquid didn't really clear and my curds didn't really firm up so I just poured all of the liquid into the cheese cloth lined colander and a sieve. This seemed to work just as well, but it required draining over night. I let the sieve sit out covered with a cloth napkin and I gathered the ends of the cheese cloth and suspended it on the kitchen sink faucet to drain. My house is kept pretty cool at 55-60 degrees though so I had no problem leaving it out- if your house is pretty warm, I'd suggest suspending them in a cooler place if leaving overnight.

Let the curds drain thoroughly in the lined colander. If very soft, press gently to extract a little moisture, but take care not to dry out the cheese. Turn into a bowl, cover and chill.&nbsp; Store in fridge up to a week.

An easy recipe for making your own American Cheese at home!

Homemade American Cheese

gelatin

water

Colby cheese (shredded fine (about 3 cups))

dry milk powder

⅛ teaspoon cream of tartar

½ cup + 2 tablespoons whole milk

1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using enough so that excess hangs over the sides.

2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.

3. Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 3 pulses.

4. Bring the milk to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.

5. Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.

6. Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.

Goat cheese (or chevre cheese) is super simple to make at home, not to mention ridiculously cost-effective. Using just 3 ingredients, you can whip up a batch of customizable homemade goats cheese ready to impress your family and friends!

How to Make Goats Cheese

goats milk

tsp cheese salt (kosher salt)

Start by dissolving the citric acid in the water. There’s no need to heat the mixture.

Step 1. Prepare the Citric acid

Pour the milk into a large saucepan. Add the dissolved citric acid and stir carefully.

Heat over medium heat gently, until you reach 85ºC/185ºF.* Then remove from heat.

Step 2. Heat The Goats milk

Set the milk aside and allow to rest, covered (with a lid or tea towel), for 10 minutes.

Goats milk doesn’t curdle in the same way that cows milk does, as the curds can be fairly small and less ‘formed’, unlike when making ricotta. This means the mixture can still look fairly liquid after the 10 minutes.

Step 3. Leave the milk to curdle

Place cheese cloth inside a sieve and pour the milk into the cheesecloth and allow to drain for around an hour.

You can leave the sieve over a large bowl and collect the leftover whey to use in other recipes. Alternatively, you can bundle up the cheesecloth and hang from the faucet, to drain.

Step 4. Drain the cheese

Add your salt to the drained cheese and mix well. Now it’s time to form the cheese. You can place it in a mold or roll into a log.

To easily roll into a log, place it over a piece of beeswax wrap, plastic wrap, or wax paper and use roll into a log. Twist/fold in the ends to secure the cheese parcel.

Move the fridge to chill and ‘set’. Your homemade goats cheese is ready to use!

Step 5. Flavor and mold it

Once the cheese has set, you can blend it with a bit of water (2-3 Tbsp as needed) to achieve a smooth creamy goat cheese.

Optional step - Smooth creamy cheese

https://content.jwplatform.com/videos/PWF6YfV0.mp4

This is an easy tutorial on how to make goat cheese (or chevre cheese). Using just 3 ingredients, you can whip up a batch of customizable homemade goats cheese ready to impress your family and friends!

How to Make Goat Cheese

Learn how to make cheese at home! This Butter Cheese recipe will make a semi-firm cheese with a smooth mild paste that children love! It&#039;s great for snacking and makes a killer toasted cheese sandwich.

Butter Cheese Recipe

gallons milk, (do not use ultra high temp pasteurized)

½ teaspoon Thermo C thermophilic culture

animal rennet

½ gallon saturated brine, (18%)

Warm milk to 102F. 

Add culture. Stir 2 minutes. Cover and maintain temperatures 40 minutes. 

Stir in rennet 30 seconds. Coagulate 30 minutes. Check for clean break.

Cut curds ½”. Heal curds 5 minutes. 

Heat 2 gallons water to 125F.

Stir the curds for 20 minutes, maintaining temperature. Settle the curds for 5 minutes. 

Remove half of the whey. Stir the curds to break up any clumps.

Using your mug or measuring glass, add warm water to the original level till temp is 108F, stirring with each addition to keep the curds from clumping.

Stir the curds more quickly than before for 10 minutes. Allow them to settle to the bottom for 10 minutes. 

Transfer the curds to your prepared mold lined with cheesecloth. Place the follower on top of the curds in the mold. Instead of putting the mold into your press, put it back into the whey.

Press under the cheese under the whey at about 5 lbs for 15 minutes. (I fill a half gallon mason jar with water and set it on top, rebalancing it as necessary.)

Remove the mold from the whey. Remove the cheese from the mold. Flip it, redress, and put it back into the mold.

Press the cheese in your press at 15 lbs for 30 minutes.

Flip and redress the cheese and press at 25 lbs overnight.

Create an 18% saturated brine (½ gallon water or whey to  1 ¼ lbs of salt).  Cool to room temperature.

Brine the cheese for 16 hrs; flipping halfway.

Air dry 3-4 days, turning twice daily.

Vac seal the cheese and age one month 

This recipe will make around 1-1.25 pounds of Mozzarella Cheese. For a larger batch, scale this recipe by multiplying the ingredients or toggle the serving size above.

30 Minute Mozzarella Cheese Recipe

Gallon Whole Milk (Not Ultra-Pasteurized)

Tablet Rennet Dissolved

TSP Citric Acid, Dissolved

TSP Cheese Salt

Quart Pot

Thermometer

Spoon

Medium Microwave Safe Bowl

For Water Bath

Gloves

Add milk and citric acid solution to a pot and begin heating over medium heat.

Once milk has reached 90°F, add diluted rennet and stir thoroughly for 30 seconds.

You'll notice a thick curd beginning to form. Continue heating, stirring gently, until it reaches 105°F. Remove from heat and let sit for 5 minutes.

Prepare a water bath: fill a large bowl with room temperature water. Set aside.

Scoop curds out into a large microwave bowl and drain off excess whey.

Heat and knead: Microwave on high for 90 seconds. Wearing gloves, knead the curd in the bowl about 10 times to help distribute the heat.

Drain off any whey and sprinkle with salt. Microwave for another 30 seconds, then knead about 10 times.

Repeat the heat and knead process until the curd begins to come together and you're able to stretch it apart without it breaking. Stretch it a few more times to achieve the shiny mozzarella look.

Shape: stretch and form into a ball or log and plunge into the water bath to prevent further melting. Let it sit in the bath for 5 minutes to cool before serving and storing.

Make mozzarella in your own kitchen with some special equipment and patience! Shape into balls and use in your favourite salads, to top pizzas, and more.

Homemade mozzarella cheese

litres whole milk

milliliters natural whole yogurt

Pour the milk into a large deep pan and set over a low heat until it reaches 38C on a thermometer. Remove from the heat, add the yogurt, mix well, then cover with a lid and leave for 25 mins.

Add the rennet, stirring very gently, then cover again and leave for another 15-20 mins.

Remove the lid and check if the curds have coagulated and separated from the whey. Use a large whisk or a knife to break up the curds very gently to create pieces around the size of a hazelnut.

Heat a larger pan half-full with water over a gentle heat to 40C. Put the pan containing the curds into the larger pan to create a bain-marie and check the water temperature frequently to ensure it stays at around 40C. Top up the water from time to time if needed.

After 2 hrs 30 mins, remove the curds from the pan using a slotted spoon and leave to drain in a colander for about 15 mins. Cut the curds into small pieces and put in a large heatproof bowl.

Empty the pan of water, then refill and heat to 85C. Pour the hot water over the curds and mix with a wooden spoon for 30-40 seconds. Strain off almost all the water and again, add water at 85C to cover.

Fold and stretch the curd in the water using the wooden spoon. Keep working until the curds start to become elastic. Now work the curds by folding and stretching by hand (the water will be hot so wear rubber gloves) until they become smooth and elastic.

Take smaller pieces of the curd and shape into balls. Immediately put in a tub of cold water and chill in the fridge. Can be kept in water, covered, and chilled for up to a week.

Make this Pepper Jack cheese exactly to your liking with the peppers you love most.

Pepper Jack Cheese

gallons milk (not Ultra High Pasteurized)

mesophilic cheese culture

tsp bulk mesophilic culture

tsp regular strength liquid rennet (dissolved in 1/2 cup cool filtered water)

Tbsp sea salt

tsp peppers

Heat the milk to 90°F in a stainless steel pot.

Add culture and allow to re-hydrate for 2-3 minutes. Stir in with a stainless steel or wooden spoon with an up and down motion.

Cover pot and let sit for 30-45 minutes to culture.

Stir in any cream that may have separated, and add the rennet and water mixture stirring with an up and down motion.

Let the pot sit undisturbed at 90°F for 45 minutes or until the whey separates out from the curd.

Cut the curd into 1/4 inch cubes and let sit undisturbed for 45 minutes.

Bring the temperature slowly up to 100°F over the next 30 minutes, stirring frequently.

Keep the temperature at 100°F for the next 30 minutes, stirring frequently.

Let the curds settle for 5 to 10 minutes and then pour half the whey out. Leave just enough to cover the curds.

Keep the curds at 100°F for another 30 minutes, stirring frequently.

Pour the curds into the colander lined with butter muslin. Add the sea salt and the pepper mixture. Mix in thoroughly.

Let the curds drain.

Line the mold of your press with butter muslin and pack the curds in. Press for 15 minutes at 5 pounds of pressure.

Remove the cheese and redress. Press for 12 hours at 10 pounds of pressure.

Remove cheese from press and allow to air dry for 2 to 3 days.

Wax or vacuum seal cheese and age at 55° to 60°F for 30 days or 60 days if you used raw milk.

Fresh mozzarella is one of the quickest and easiest cheeses to make! It only takes about half an hour and you can eat it right away!

Homemade Fresh Mozzarella In Under 30 Minutes

milk

citric acid

¼ teaspoon of liquid rennet

kosher salt

Mix 1 ½ teaspoons of citric acid with...

Mix 1 ½ teaspoons of citric acid with one cup of lukewarm water, stir until dissolved, and set aside.

Mix ¼ teaspoon of liquid rennet or crushed...

Mix ¼ teaspoon of liquid rennet or crushed rennet tablet with ¼ cup of tepid water and set aside.

Pour the gallon of milk into the stockpot...

Pour the gallon of milk into the stockpot and add the citric acid mixture. Stir well and heat over med-low heat. Stir gently every few minutes until the milk reaches 90 degrees. Remove the milk from the heat.

Add in the rennet mixture and stir gently...

Add in the rennet mixture and stir gently for 30 seconds. Cover the milk and let the rennet do its magic for five minutes.

After five minutes, curd should form. You can...

After five minutes, curd should form. You can test by slipping the wooden spoon in at the edge of the pot. The curd should pull away from the side, kind of like milk gelatin. If it’s still a liquid, cover the pot again and let it sit for another five minutes.

Once your curd is set, take your knife...

Once your curd is set, take your knife or spatula and make slices, all the way to the bottom of the curd in a cross-hatch pattern.

Place the pot back over the heat, set...

Place the pot back over the heat, set to low, and bring the curds up to 105 degrees. You want to stir them occasionally being very gentle. Try not to break up the curds.

Remove the pot from the heat and let...

Remove the pot from the heat and let it stand for about 5-10 minutes. Put a sieve or strainer over a bowl and using the large slotted spoon scoop out the curds and into the sieve. Gently press the curds down to squeeze out the whey. Once you’ve removed all of the curds to the strainer, let them drain for about 10 minutes. At this point, the curds will mostly be in one large mass. Remove the curd to a clean cutting board and cut into two or three similar-sized masses.

While you’re waiting, put the pot with the...

While you’re waiting, put the pot with the whey in it back on the stove and add the tablespoon of salt. Heat over medium heat to 180 degrees. Pour some of the hot whey into a bowl and add one of the curd blobs. Put your gloves on and get ready to stretch some cheese!

Pick up the curd mass and check the...

Pick up the curd mass and check the temperature when it reaches an internal temperature of 135 degrees begin to pull the cheese. Slowly pull your hands apart and let gravity do the work. Try not to tear the cheese; it should be smooth, silky and elastic. Between 3 to 5 stretches should do the trick.

Wrap the cheese curd in on itself, forming...

Wrap the cheese curd in on itself, forming a ball and tucking the edges up under the bottom.

To set your cheese, you can place it...

To set your cheese, you can place it in a bowl of ice water for 2-3 minutes or put it in a bowl of room-temperature salted whey for 10-15 minutes.

Pat dry and enjoy!

This homemade cheese couldn&#039;t be any easier to whip up in your kitchen. With just four simple ingredients, you&#039;ll get an irresistibly tasty wheel of cheese!

Homemade Cheese Recipe (4 Ingredients)

qt whole milk

eggs

sour cream

tbsp salt

Boil &amp; Stir

In a large pot, bring the milk to a boil over medium-heat. Stir the milk occasionally so it doesn&#39;t stick to the bottom of the pan.

Whisk

In a large bowl, whisk the eggs with the salt. Whisk in the sour cream until the mixture is smooth and even.

Pour &amp; Cook

As you continuously stir, pour the egg mixture into the boiling milk. Let the mixture cook for 7 minutes, stirring it every so often to prevent sticking. Cook until curls up. Allow it to cool to a room temperature.

Line

Line a colander with cheesecloth and pour the mixture through.

Squeeze &amp; Press

Gather the cloth around the cheese and squeeze out as much of the milk as you can. Place the cheesecloth-wrapped cheese on a plate and place something heavy on top to weigh it down. Allow it to sit for at least 5 hours.

Refrigerate

Refrigerate the cheese until you&#39;re ready to use it. Enjoy!

This farmer&#39;s cheese recipe is the perfect and the easiest homemade cheese recipe to make especially if you are a novice into cheese making. Just two ingredients and a guaranteed outcome.

🧀 Homemade Farmer's Cheese

l milk (8 cups) (organic whole milk)

(pink

lemon juice (or cider vinegar

In a larger enameled pot, bring the milk to a slight boil, stirring occasionally. Add the salt now or you can choose to add lated to the actual cheese when this is ready. Keep the heat on medium or even low to lower the risks of burning the milk on the bottom of the pot.

When the milk its at almost boiling point and has foamy bubbles forming on the surface of the milk turn off the heat. You may even use a thermometer to check the temperature and this should be should be somewhere close to 85°C or 190° F.

Add the lemon juice or the cider vinegar and stir gently using a wooden or a silicone spatula or a spoon. Avoid using anything metallic. You will notice that pretty much immediately the milk will start to curdle. Add a little more lemon or vinegar if it does not.

Allow the milk to rest for 15-20 minutes. Avoid stirring.

Add more salt, fresh herbs, dried ones, black pepper, whatever you fancy adding to your cheese, add it now.

Place a good size colander over a large bowl or  a large pot. Using a slightly dampened cheesecloth to drape over the colander.  Pour the curdled milk into the cheesecloth.

Gather all the ends of the cloth, tie a knot and hang for approximately 30 min -2h depending how dry or creamy you want your farmer&#39;s cheese to be. You may even squeeze the cloth and get as much whey out of the cheese and there you have it. I personally like it more on the dry side. It also depends what I intend to do with it.  See recipe notes for more ideas on how to shape your homemade cheese.

Enjoy this tasty homemade farmer&#39;s cheese as it is or use it in your own favourite recipes.

Top 17 homemade cheese recipes from across the web

The most viewed homemade cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cream Cheese From Scratch

Homemade American Cheese

How to Make Goats Cheese

Butter Cheese Recipe

30 Minute Mozzarella Cheese Recipe

Homemade mozzarella cheese

Pepper Jack Cheese

Homemade Fresh Mozzarella In Under ...

Homemade Cheese Recipe (4 Ingredien...

🧀 Homemade Farmer's Cheese

Vegan Tofu Cheese

Homemade American Cheese

How To Make Farmers Cheese Recipe

Homemade Ricotta (2 ingredients!)

Camembert Recipe

30 Minute Mozzarella Recipe

Homemade Tvorog - Farmer's Cheese

Top 17 homemade cheese recipes from across the web

The most viewed homemade cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream Cheese From Scratch

Homemade American Cheese

How to Make Goats Cheese

Butter Cheese Recipe

30 Minute Mozzarella Cheese Recipe

Homemade mozzarella cheese

Pepper Jack Cheese

Homemade Fresh Mozzarella In Under ...

Homemade Cheese Recipe (4 Ingredien...

🧀 Homemade Farmer's Cheese

Vegan Tofu Cheese

Homemade American Cheese

How To Make Farmers Cheese Recipe

Homemade Ricotta (2 ingredients!)

Camembert Recipe

30 Minute Mozzarella Recipe

Homemade Tvorog - Farmer's Cheese

The most viewed homemade cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine