Cheesemaking at Home

Including a Step-by-Step Guide and Recipes

Table of Contents

Introduction

Cheesemaking Supplies and Tools

The Cheesemaking Process

Making Soft Cheeses

Fromage Blanc

Lactic Cheese

Queso Fresco

Lemon Cheese

Cream Cheese

Farmer Cheese

Whole Milk Ricotta

Fresh Mozzarella

Making Hard Cheeses

Colby

Farmhouse Cheddar

Derby

Gouda

Swiss

Asiago

Provolone

Pepper Jack

Conclusion

Introduction

              When you are in need of a block of cheese to slice for sandwiches or a ball of fresh mozzarella for a salad, where do you go? You probably go to the grocery store to buy prepared cheese. What you may not realize, however, is that it is actually fairly easy to make your own fresh cheese right at home! In this book, you will learn the basics about what is required to make your own cheese, including the tools you need and the process for doing so. You will also receive a collection of delicious recipes to make various kinds of soft and hard cheeses in your very own kitchen.

              You will find all of the information you need to get started with cheesemaking. From the types of milk to use and the process for warming it, to the process of preparing the curds and pressing the cheese. Here you will learn how to create basic soft cheeses as well as hard cheeses like cheddar, provolone and pepper jack. By the time you finish this book, you will be able to enjoy all of your favorite homemade cheeses!

Cheesemaking Supplies and Tools

While the different types of cheese you can make at home are endless, they all start with the same basic ingredients: milk, a starter culture, a coagulant and salt. With these four ingredients you can make a basic uncolored, unflavored cheese. From here, you can add other ingredients and make changes to the preparation process to alter the flavor, color and texture of the final product. Below you will find a simple explanation of each of these four main ingredients as well as how to choose the right variety of each ingredient.

Basic Supplies for Cheesemaking Include:

Milk

Starter Culture

Coagulant

Salt

Milk

The milk is the most important element of any type of cheese. You can use a variety of different kinds of milk in making cheese at home – cow’s milk, goat’s milk, sheep’s milk and even camel’s milk. The key is to use fresh, unhomogenized milk, if you can find it. Homogenized milk has been processed to break up the fat content of the milk to keep it from separating from the milk protein. If you use homogenized milk to make cheese, it will result in a sticky curd – the texture of the cheese will also be less creamy than you may like. You can still make cheese with homogenized milk if you must, but avoid ultra-pasteurized and ultra-high temperature pasteurized milk because neither will produce a usable curd.

Starter Culture

A cheese starter culture is simply a type of bacteria that you add to the warmed milk to start the acidification process. The type of starter culture you use will directly impact the flavor and texture of your cheese, so choose carefully. Though there are many different types of culture, they can be divided into two main groups – mesophilic culture and thermophilic culture. Mesophilic cultures require a temperature of 85°F while thermophilic cultures require a higher temperature around 108 to 112°F. Simply refer to the recipe you are using to determine what type of culture you need.

Coagulant

After you add the starter culture to your warmed milk, you will need something to solidify the milk protein into curds – this is called a coagulant. The most commonly used type of coagulant for cheesemaking is animal rennet. Animal rennet is harvested from the stomach lining of young calves, lambs and kids. There are vegetarian alternatives to animal rennet such as those harvested from fig, thistle or safflower seeds. You should be able to find animal rennet in either liquid or tablet form, though liquid rennet is the easiest to work with. Rennet tablets, however, are typically the easier to find and the less expensive option of the two. If you are using rennet tablets, you will need to crush them and add a small amount of water to dissolve it – ¼ of a rennet tablet is equal to about ¼ teaspoon liquid rennet. Other options for coagulants include lemon juice and vinegar. Keep in mind, however, that these two coagulants are only used for certain types of cheeses – they cannot be used as a direct substitute for animal rennet in recipes that call for it.

Salt

While in many recipes salt serves primarily as a flavoring agent, it serves a much more important purpose in cheesemaking. Salt helps to preserve the cheese and also dries out the curds during draining which causes them to shrink. Avoid using iodized salt because iodine may interfere with the growth of the starter culture – it may also slow down the aging process. While any coarse salt will work, you can find special cheese salt online or in cheesemaking supply shops.

In addition to the ingredients discussed, you will also need certain tools in order to make cheese at home. Some of the necessary tools include the following:

Large Cheese Pot

Cheesecloth (4 to 6 yards)

Cheese Mat

Cheese Boards

Nonmetal Colander

Curd-Cutting Knife

Wire Whisk

Large Perforated Ladle

13-Quart Bowl

Measuring Cups/Spoons

Dairy Thermometer

Cheese Press

Draining Pan

Cheese Wax

The Cheesemaking Process

The exact details of the cheesemaking process will vary from one type of cheese to another, but most recipes follow the same basic steps. You must warm the milk before adding the starter and then the coagulant. After that, you must cut, cook, salt and drain the curd before pressing it and preparing it for aging. Once the cheese has been properly aged, you can then store it and use it as desired. In this section, you will find an overview of the basic process for cheesemaking.

The basic process for cheesemaking at home involves the following:

Warming the milk.

Adding the culture.

Adding the coagulant.

Handling the curd.

Pressing the cheese.

Preparing cheese for aging.

Aging the cheese.

Storing the finished cheese.

1.) Warming the milk.

The first step in cheesemaking is to warm the milk – this step is essential because your starter culture will not work properly if the milk isn’t heated to the right temperature. Different recipes, and different types of culture, will require various temperatures so be sure to follow the instructions in the recipe. To warm the milk properly, pour the milk into your cheese pot and heat it slowly over low heat. Use a dairy thermometer to monitor the temperature of the milk as it warms and do not let it heat faster than 2°F per minute.

2.) Adding the culture.

Once the milk has been warmed to the proper temperature, the next step is to add the starter culture. Simply remove the milk from heat and sprinkle the culture over the warmed milk. Let the culture sit for a few minutes for rehydration then slowly whisk the mixture to incorporate it into the milk. Make sure that the culture is stirred evenly throughout the entirety of the milk by using an up-and-down whisking motion. You should also keep an eye on the temperature of the milk, retaining the proper temperature throughout the whole whisking process. After the culture has been incorporated, leave it alone to incubate for the amount of time specified in your recipe.

3.) Adding the coagulant.

After the culture has properly incubated, you can add the coagulant. Generally, the proper procedure for adding the coagulant to your mixture is to slowly whisk it in using the same motion you used to stir in the culture. Once the coagulant is fully incorporated, cover the milk and use the dairy thermometer to monitor its temperature while you let the mixture sit for the specified amount of time in the recipe. During this period of time, the curds and whey will separate – do not stir the mixture once this starts to happen or you could interrupt the process. After the specified period of time has passed, test the mixture by inserting a spoon – if the spoon makes a clearly defined break, you are ready to move to the next step.

4.) Handling the curd.

There are several different ways you may be required to handle the curd after it has formed – cutting, cooking, milling, salting and draining. Cutting the curd may involve the use of a curd knife to make vertical cuts all the way through the curd at the spacing indicated in the recipe. You will then make a second set of cuts perpendicular to the first set in a crisscross pattern all the way through the curd. Finally, you will angle the pot at 45° to make diagonal cuts through the curd, following the cuts you already made. You will do this four times, turning the pot another 45° after each set of cuts.

Cooking – Some recipes may require you to cook the curds at a higher temperature than you used to coagulate the cheese mixture. Follow the instructions carefully regarding the temperature to maintain and to determine whether or not you should stir the curds while cooking. Do not be alarmed if, during the cooking process, the curds start to form a mass at the bottom of the pot with the whey floating at the top – this is normal.

Milling – This process involves spooning the curds into a bowl with a cheese spoon to drain off the whey. You must then break up the curds gently by hand, taking care not to squeeze any more whey out of them. Refer to the instructions for the size you should break the curds into.

Salting – Some recipes may call for the curds to be directly salted. In this case, you will sprinkle the salt over the bowl of curds and work it in by hand. In doing so, take care to distribute the salt evenly.

Draining – During this step in the cheesemaking process you will be using cheesecloth to strain the processed curds. Line a large colander with two layers of cheesecloth (the pieces should be cut much larger than the size of the colander) and spoon the curds into the colander. Once all of the curds have been added, draw up the sides of the cheesecloth, tying the edges together to form a bag. Hang the bag over a bowl to collect the dripping whey and let it drain for the amount of time indicated in your recipe.

5.) Pressing the cheese.

After preparing the curds as directed in your recipe, the next step is to press them. Line your cheese press with cheesecloth and place the curds in the press. Be sure to fold the sides of the cheesecloth over the curds then place the top part of the press over the curds, distributing the weight evenly. Apply the specified amount of pressure by cranking a handheld press or by stacking weight on the press to achieve the proper amount of pressure. Follow the instructions in the recipe to determine how long to press the curds then release the pressure and remove the cheese. Flip the cheese over and rewrap it in cheesecloth then repeat the pressing process.

If your recipe doesn’t indicate a time or pressure, follow these basic guidelines for hard cheese:

One hour at 5 lbs. of pressure then flip it over and press overnight at 20 lbs. of pressure. Flip again and press for 8 to 10 hours longer at 20 lbs. of pressure.

6.) Preparing cheese for aging.

To prepare your cheese for aging, you may need to brine it or rub it with salt. Refer to the instructions in your recipe to determine which of these options to use. For recipes that call for a brine, you should find a specific strength of brine indicated in the recipe. To create a light brine, dissolve 13 ounces of salt in 1 gallon of cool water – this will create about 10% salinity. For a medium brine, about 20% salinity, dissolve 26 ounces of salt in 1 gallon of water. To achieve a 25% salinity, dissolve 32 ounces of salt in 1 gallon of water. In most cases, you should keep the brine at 55°F until you are ready to use it then maintain this temperature in the cheese. Refer to the instructions in the recipe to see whether you should rub the brine into the cheese or soak the cheese directly in the brine. For a recipe that requires salt rubbing, simply sprinkle the cheese with salt and rub it into the surface.

The second stage of preparing a cheese for aging is to wrap it. Cut four pieces of cheesecloth to size and layer them on top of each other. Place the cheese in the center of the cheesecloth and cut around it, leaving a 2-inch border. Next, cut a few strips of cheesecloth equal to the height of the cheese wheel. Rub the surface of the cheese wheel with fat (such as butter or lard) and apply the layers of cheese cloth individually, using 2 layers for the bottom and two for the top. Lastly, wrap the wheel in the strips of cheesecloth and press them into the cheese.

7.) Aging the cheese.

The procedure for aging cheese is one of the most difficult steps in the entire process but it is also one of the most important. Your cheese will age no matter what, but it is essential that you control the pace of aging to ensure that the finished product is what you desire. Be aware that mold will grow over the surface of your cheese during the aging process – in the case of blue cheese, in fact, this will indicate that you were successful in processing your cheese. If you want to remove the mold, simply create a 1-to-1 solution of vinegar to water and soak a piece of cheesecloth in it then wipe away the mold. Follow the instructions in your recipe to determine the proper humidity, darkness, heat and air quality for your cheese during the aging process.

8.) Storing the finished cheese.

After your cheese has finished aging you should taste it to see how it turned out. The only step that is left, then, is to store it! One popular method for storing cheese is waxing. Waxed cheese should be kept at a temperature between 55°F and 60°F and at no more than 80% humidity. You may also simply wrap your cheese in cheese paper if you plan to consume it fairly soon.

Making Soft Cheeses

Recipes Included in this Section:

Fromage Blanc

Lactic Cheese

Queso Fresco

Lemon Cheese

Cream Cheese

Farmer Cheese

Whole Milk Ricotta

Fresh Mozzarella

Fromage Blanc

Ingredients:

1 gallon unhomogenized cow’s milk

1 packet fromage blanc starter culture

or 1/8 teaspoon mesophilic aromatic culture plus 4 drops liquid rennet

Fine-weave cheesecloth

Instructions:

Slowly heat the milk to 86°F in a large cheese pot.

Remove the milk from heat and slowly whisk in the starter culture – do not whisk for longer than 30 seconds.

Cover the pot and let rest for 12 hours at 72°F.

Place a double layer of cheesecloth in a colander and spoon in the fromage blanc.

Gather up the corners of the cheesecloth and tie it into a bag.

Hang the bag over a bowl and drain for 6 to 12 hours – 6 hours will yield a soft, spreadable cheese while 12 hours will yield a cream cheese-like cheese.

Flavor the fromage blanc as desired with fresh herbs or sweetener.

Cover the cheese and store in the refrigerator for up to 1 week.

Note: If you are using a mesophilic culture and liquid rennet, heat the milk to 75°F then sprinkle the culture over the warm milk. Let the culture sit for 2 to 3 minutes before whisking it in along with the liquid rennet and a small amount of warm water. Cover and let sit at 72°F for 14 to 16 hours until it looks like yogurt.

Lactic Cheese

Ingredients:

1 gallon whole milk

1 packet direct-set mesophilic culture

3 drops liquid vegetable rennet

1/3 cup water

Instructions:

Dissolve the liquid rennet in the water and set aside.

Slowly heat the milk to 86°F in a large cheese pot and sprinkle the mesophilic culture over the warmed milk.

Let the cultures rehydrate for 3 to 4 minutes then stir them in gently.

Add about 1 teaspoon of the liquid rennet mixture and whisk in slowly for 1 minute.

Cover and let the pot sit for 12 hours until a solid curd forms – you can let it rest for up to 18 hours without a problem.

Line a colander with a double layer of cheesecloth and scoop the curd in.

Draw up the sides of the cheesecloth and tie them into a bag.

Hang the bag over a bowl to drain for 6 to 10 hours until it reaches the desired consistency.

Transfer the drained curds to a bowl and salt as desired – you may also flavor the cheese with fresh herbs.

Cover the cheese and store in the refrigerator for up to 2 weeks.

Queso Fresco

Ingredients:

2 gallons whole milk

1 packet direct-set mesophilic culture

¼ teaspoon liquid animal rennet

¼ cup cool water

2 tablespoons cheese salt

Instructions:

Dissolve the liquid animal rennet in the water and set aside.

Slowly heat the milk to 90°F in a large cheese pot.

Carefully whisk in the starter culture using an up-and-down motion – do not stir for longer than 1 minute.

Remove from heat and whisk in the dissolved rennet using the same up-and-down motion.

Cover and let sit for 30 minutes.

Cut the curd into ¼-inch cubes then reheat over medium-low heat to 95°F – it should take 15 to 20 minutes to heat.

Stir the curds gently as they heat to keep them from sticking together.

Let the curds sit for 5 minutes once they reach the proper temperature then drain off the whey.

Incorporate the cheese salt by hand then keep at 95°F for 30 minutes.

Line a cheese press with cheesecloth and spoon in the curds.

Press the curds at 35 pounds of pressure for 5 to 6 hours then remove from the press and place in a bowl.

Cover the cheese and store in the refrigerator for up to 2 weeks.

Lemon Cheese

Ingredients:

½ gallon whole milk

¼ cup fresh lemon juice

Cheese salt to taste

Instructions:

Slowly heat the milk in a large cheese pot to between 185°F and 200°F.

Whisk in the lemon juice using an up-and-down motion, stirring for 1 minute.

Cover and let sit for 15 minutes or until it has a clean break.

Line a colander with a double layer of fine-weave cheesecloth and spoon the curds into it.

Draw up the corners of the cheesecloth and tie it into a bag.

Hang the bag over a bowl to drain for 1 ½ to 2 hours until it stops dripping whey.

Transfer the curds to a large bowl and incorporate the cheese salt by hand.

Flavor the cheese with spices, herbs or fruit if desired.

Cover and store in the refrigerator for up to 2 weeks.

Cream Cheese

Ingredients:

2 quarts unhomogenized cow’s milk

1 packet cream cheese starter culture

Instructions:

Slowly heat the milk to 86°F in a large cheese pot.

Remove from heat and whisk in the starter culture using an up-and-down whisking motion – do not stir for longer than 15 seconds.

Cover and let sit for 12 to 18 hours at 72°F.

Place a double layer of fine-weave cheesecloth in a colander and spoon in the curds.

Gather up the edges and tie them into a bag.

Hang the bag over a bowl to drain the curds for 6 to 12 hours until it reaches the desired consistency.

Flavor the cream cheese with cheese salt, if desired, kneading it into the cheese by hand.

Cover and store in the refrigerator for up to 1 week.

Note: For a creamier, more flavorful cream cheese you can use up to 50% heavy cream in place of some of the milk in this recipe. One packet of cream cheese starter culture is good for up to 1 gallon of milk, so feel free to add more if you want a larger batch.

Farmer Cheese

Ingredients:

1 gallon unhomogenized whole milk

1 packed direct-set mesophilic culture

1 ½ tablespoons heavy cream

Cheese salt to taste

Instructions:

Slowly heat the milk to 72°F in a large cheese pot.

Whisk in the starter culture using an up-and-down motion, stirring for one minute.

Cover and let sit for 18 to 24 hours.

Cut the curds to ¼-inch cubes then cover and let rest for 10 minutes.

Heat the curds by 1°F per minute until they reach a temperature of 100°F – stir occasionally, very slowly, to keep the curds from sticking.

Maintain the temperature at 100°F for 10 minutes, stirring occasionally.

Slowly increase the temperature to 112°F over a period of 15 minutes then maintain this temperature for 30 minutes without stirring.

Remove from heat and let the curds settle at the bottom of the pot – this should take about 5 minutes.

Drain off some of the whey then line a colander with a double layer of fine-weave cheesecloth.

Spoon the curds into the colander then draw up the edges into a bag.

Hang the bag over a bowl to drain for 5 minutes.

Dip the bag into a large bowl of ice water then drain for another 5 minutes.

Transfer the curds to a large mixing bowl and incorporate the cheese salt by hand and stir in the heavy cream.

Cover and store in the refrigerator for up to 1 week.

Whole Milk Ricotta

Ingredients:

1 gallon whole milk

1 teaspoon citric acid

½ cup cool water

2 tablespoons heavy cream

Cheese salt to taste

Instructions:

Pour the milk into a large cheese pot and whisk in the citric acid.

Slowly heat the milk to between 195°F and 205°F, stirring the mixture frequently.

Remove from heat and let sit for 1 hour without stirring.

Line a colander with a double layer of fine-weave cheesecloth and spoon in the curds.

Draw up the edges to form a bag then hang the bag to drain over a bowl for 30 minutes.

Transfer the curds to a bowl and incorporate the heavy cream and salt.

Cover and keep in the refrigerator for up to 1 week.

Fresh Mozzarella

Ingredients:

2 gallons raw cow’s milk

1 packet direct-set thermophilic culture

½ teaspoon liquid animal rennet

½ cup cool water

16 ounces kosher salt

Instructions:

Dissolve the liquid rennet in the cool water and set aside.

Slowly heat the milk in a large cheese pot to 90°F while stirring often.

Whisk in the starter culture using an up-and-down motion then cover and sit for 45 minutes.

Check the temperature – it should be between 87°F and 90°F – then stir well and fold in the diluted liquid rennet.

Work the rennet all the way through the cheese using an up-and-down whisking motion.

Let the cheese set for 60 to 90 minutes until the whey separates from the curd.

Cut the curds into ½-inch cubes then let rest for 20 minutes without stirring.

Slowly heat the curds to 100°F over 30 minutes, stirring frequently.

Turn off the heat then let sit for 5 minutes before draining off the whey.

Fill a sink with 110°F to 120°F water and place the pot of curds in it – maintain this temperature for 2 to 3 hours.

Every 30 minutes, press the whey and flip the curds by hand.

Cut the curd into 4 pieces and set three of them aside.

Heat a pot of water to 170°F to 190°F and pour it over one piece of mozzarella.

With rubber gloves on, work the mozzarella until it is smooth and stretchy.

Plunge the ball into a bowl of cold water then repeat with the other three pieces.

If desired, brine the mozzarella in a solution of 16 ounces salt to 1 gallon water for 2 hours.

Pat the balls dry then cover and refrigerate for up to 1 week.

Making Hard Cheeses

Recipes Included in this Section:

Colby

Farmhouse Cheddar

Derby

Gouda

Swiss

Asiago

Pepper Jack

Provolone

Colby

Ingredients:

2 gallons whole milk

4 drops cheese color

½ cup cool water, divided

1 packet direct-set mesophilic starter culture

½ teaspoon liquid rennet

2 tablespoons cheese salt

Instructions:

Whisk 4 drops of cheese color into ¼ cup of cool water and set aside.

Stir the liquid rennet into the remaining ¼ cup water then set aside.

Slowly heat the milk to 86°F in a large cheese pot.

Sprinkle the starter culture over the warm milk and let it sit for 3 to 4 minutes to rehydrate.

Whisk in the culture using an up-and-down motion.

Cover and let sit for 1 hour then stir in the cheese color.

Check the temperature to make sure it is still at 86°F then whisk in the diluted rennet using gentle up-and-down motions.

Stir for 1 minute then whisk the top part of the milk for 2 minutes.

Cover and let rest for 30 minutes.

Cut the curds into 3/8-inch cubes and stir gently then let rest for 5 minutes.

Slowly heat the curds to 102°F, increasing the temperature by 2°F every 5 minutes – stir occasionally to keep the curds from sticking together.

Pour off enough whey that it just covers the curds then stir in enough cool water (around 60°F) until the cheese reaches 80°F.

Maintain this temperature for 15 minutes, stirring often.

Line a colander with a double layer of fine-weave cheese cloth then spoon in the curds.

Draw up the sides of the cheesecloth into a bag and hang it to drain for 15 minutes.

Mill the curds by hand into pieces the size of your thumbnail and work in the cheese salt.

Line a 2-pound cheese mold with cheese cloth and add the curds.

Press the curds at 20 pounds of pressure for 20 minutes then remove from the mold and cheese cloth.

Flip the cheese and rewrap then press in the mold for 20 minutes at 30 pounds of pressure.

Remove then flip and rewrap the cheese then press at 40 pounds of pressure for 1 hour.

Flip and rewrap the cheese one final time then press for 1 hour at 50 pounds.

Remove the cheese from the mold and unwrap it – let it air-dry for several days in a cool, dark area.

Wax the cheese and age at 55°F for 2 to 3 months before using.

Farmhouse Cheddar

Ingredients:

2 gallons cow’s milk

1 packet direct-set mesophilic culture

½ teaspoon liquid animal rennet

½ cup cool water

2 tablespoons sea salt

Instructions:

Dissolve the liquid rennet in the cool water and set aside.

Slowly heat the milk in a large cheese pot to 86°F while stirring frequently.

Add the starter culture and stir gently using an up-and-down motion until fully incorporated.

Cover and let rest for 1 hour.

Gently fold in the diluted rennet mixture using an up-and-down motion for 1 minute.

Let the cheese rest for 1 hour until the curds and whey start to separate.

Cut the curds into ¼-inch cubes and let sit for 5 minutes without stirring.

Heat the curds slowly to 100°F over 30 minutes, stirring frequently to keep them from sticking.

Maintain the temperature at 100°F for 30 minutes, removing from heat if the curds get too hot.

Let the curds settle to the bottom of the pot – this will take about 20 minutes.

Pour the curds into an unlined colander then place the colander over the pot to drain for 15 minutes.

Turn the curds out onto a cutting board and pour the whey out of the pot – you will not need it anymore.

Slice the curds into 5 pieces and place them back in the pot then cover with a clean towel.

Fill a sink with 102°F water and place the pot directly in the water – maintain the temperature around 100°F, turning the cheese slices every 15 minutes for 2 hours.

Remove the slices from the pot and cut into ½-inch cubes then place them back in the bot and cover.

Place the pot back in the sink filled with 102°F water and let sit for 10 minutes.

Stir the cheese gently then let rest another 10 minutes – repeat twice more.

Remove the pot from the sink and work in the salt, stirring well.

Line a cheese press with cheesecloth and add the cheese, wrapping it in the cheesecloth.

Press the cheese at 10 pounds for 15 minutes then remove, unwrap and flip the cheese.

Rewrap the cheese and press for 12 hours at 40 pounds of pressure.

Remove, unwrap, flip and rewrap the cheese then press for 24 hours at 50 pounds of pressure.

Unwrap the cheese and let it air-dry for 2 to 3 days.

Wax the cheese and age it at 55°F to 60°F for at least 2 months before using.

Derby

Ingredients:

2 gallons whole milk

1 packet direct-set mesophilic starter culture

½ teaspoon liquid rennet

¼ cup cool water

2 tablespoons cheese salt

Instructions:

Dissolve the liquid rennet in the cool water and set aside.

Slowly heat the milk in a large cheese pot to 84°F while stirring frequently.

Add the starter culture and stir gently using an up-and-down motion until fully incorporated.

Cover and let rest for 45 minutes.

Gently fold in the diluted rennet mixture using an up-and-down motion for 1 minute.

Cover the let rest for 1 hour then cut the curds into ½-inch cubes.

Heat the curds slowly to 94°F, raising the temperature by 2°F every 5 minutes.

Stir the mixture periodically to keep the curds from sticking.

Maintain the temperature at 94°F for 10 minutes.

Scoop the curds out onto a cutting board and cut it into ½-inch slices.

Let the slices drain, covered with a damp but clean towel, for 1 hour.

Dampen the towel with 94°F water every 10 minutes, turning the slices at the same time.

Transfer the slices to a large bowl and gently mill by hand into ¼-inch pieces.

Stir in the salt by hand then place the curds in a 2-pound cheese press lined with fine-weave cheesecloth.

Wrap and press the cheese at 15 pounds of pressure for 10 minutes.

Remove, unwrap, flip and rewrap the cheese then press at 30 pounds for 2 hours.

Unwrap, flip and rewrap the cheese then press at 50 pounds for 24 hours.

Remove the cheese from the cloth and let air-dry for 3 to 5 days.

Wax the cheese and age at 50°F to 55°F for 2 to 3 months before using.

Gouda

Ingredients:

2 gallons whole milk

1 packet direct-set mesophilic culture

½ teaspoon liquid rennet

¼ cup cool water

2 tablespoons cheese salt

1 tablespoon calcium chloride

1 gallon cold water

Instructions:

Dissolve the liquid rennet in the cool water and set aside.

Slowly heat the milk in a large cheese pot to 90°F while stirring frequently.

Add the starter culture and stir gently using an up-and-down motion until fully incorporated.

Cover and let rest for 10 minutes.

Gently fold in the diluted rennet mixture using an up-and-down motion for 1 minute.

Cut the curd into ½-inch cubes then let rest for 10 minutes more.

Pour off about 1/3 of the whey in the pot then add water (heated to 175°F) to cover the curds until they reach 92°F.

Let the curds rest for 10 minutes then pour off the water and whey until it just covers the curds.

Add enough water to raise the temperature of the curds to 100°F and let rest for 15 minutes at that temperature – stir occasionally to keep them from sticking.

After 15 minutes, let the curds rest until they settle to the bottom of the pot.

Pour off the water and whey then line a 2-pound cheese press with cheesecloth.

Add the curds and wrap carefully then press at 20 pounds of pressure for 20 minutes.

Remove, unwrap, flip and rewrap the cheese then press for 20 minutes at 40 pounds of pressure.

Unwrap, flip and rewrap the cheese then press for 14 to 18 hours at 50 pounds of pressure.

Remove and unwrap the cheese.

Create a brine using 32 ounces of salt and 1 gallon of water – stir in the calcium chloride.

Soak the cheese for 12 hours, flipping it every hour.

Pat the cheese dry with paper towel then place on a cheese mat to air-dry for 2 weeks.

Wax and age the cheese in a cool dark place for 3 to 4 months.

Swiss

Ingredients:

2 gallons fresh cow’s milk

1 teaspoon propionibacteria

½ cup milk

1 packet direct-set thermophilic culture

½ teaspoon liquid animal rennet

½ cup cool water

2 pound sea salt

1 gallon water

Olive oil

Instructions:

Dissolve the liquid rennet in the cool water and set aside.

Whisk together the propionibacteria and milk and set aside.

Slowly heat the milk in a large cheese pot to 87°F while stirring frequently.

Add the starter culture and stir gently using an up-and-down motion until fully incorporated then whisk in the propionibacteria and milk.

Cover and let rest for 15 minutes.

Gently fold in the diluted rennet mixture using an up-and-down motion for 1 minute.

Allow the cheese to rest at 90°F for 30 to 45 minutes or until the curds and whey start to separate.

Cut the curds into ¼-inch pieces, then stir.

Keep the curds at 90°F for another 35 minutes, stirring with a wooden spoon to work out the whey.

Slowly heat the curds to 120°F over the next 30 minutes then pour through a strainer, saving the whey for future use.

Transfer the curds to a cheese press lined with cheesecloth and wrap them.

Press the curds at 10 pounds of pressure for 15 minutes.

Remove, unwrap, flip and rewrap the cheese then press for 30 minutes at 15 pounds of pressure.

Unwrap, flip and rewrap the cheese then press for 2 hours at 15 pounds of pressure.

Remove and unwrap the cheese then flip and rewrap – press for 12 hours at 20 pounds of pressure.

Soak the cheese for 24 hours then remove from the brine.

Age at 55°F to 60°F for one week, wiping the cheese daily with a brine-soaked piece of cheese cloth – flip the cheese once a day.

Age the cheese for 2 to 3 weeks in a warm room, flipping and wiping with brine daily.

Age the cheese in the refrigerator for 12 weeks.

Asiago

Ingredients:

6 quarts whole milk

2 quarts skim milk

½ teaspoon direct-set thermophilic culture

½ teaspoon liquid animal rennet

¼ cup cool water

32 ounces cheese salt

Instructions:

Dissolve the liquid rennet in the cool water and set aside.

Slowly heat the milks in a large cheese pot to 92°F while stirring frequently.

Sprinkle the starter culture over the warm milk then stir gently using an up-and-down motion until fully incorporated – about 1 minute.

Cover and let rest at 92°F for about 45 minutes.

Gently fold in the diluted rennet mixture using an up-and-down motion for 1 minute.

Allow the cheese to rest at 92°F for 1 hour or until you have a clean break.

Cut the curds into ½-inch pieces, then let them rest for 5 minutes.

Slowly heat the curds to 104°F then remove from heat and stir continuously for 15 minutes until they shrink to the size of a dime.

Place the curds back on the heat and heat to 118°F, stirring frequently to keep them from sticking.

Once the curds reach 118°F let them rest and settle to the bottom of the pot.

Cover and let rest at 118°F.

Ladle off the whey until you can just see the tops of the curds.

Line two draining baskets with cheesecloth and divide the curds between the two – place the baskets on a draining rack.

Fold the cheesecloth over the curds and gently compact them a few times into the mold.

Press the molds at 8 pounds of pressure for 1 hour.

Flip and redress the cheese then press for another 8 hours at 8 pounds of pressure.

Create a brine using 32 ounces cheese salt and 1 gallon of water then chill it to about 50°F.

Once the cheese is pressed, remove it from the molds and unwrap it.

Place the cheese in the brine and let it soak for 12 hours, flipping several times.

Remove the cheese from the brine and pat dry.

Place the cheese in a drying rack and cover lightly with cheesecloth.

Air-dry the cheese for several days, flipping a few times.

Age the cheese in a ripening box at 85% humidity for 3 weeks, brushing twice with brine.

Provolone

Ingredients:

1 gallon pasteurized whole milk

1 packet thermophilic starter culture

¼ teaspoon lipase powder

¼ teaspoon liquid rennet

½ cup cool water, divided

32 ounces cheese salt

Instructions:

Dissolve the liquid rennet in ¼ cup cool water and set aside.

Whisk together the lipase powder and the remaining ¼ cup cool water and set aside.

Slowly heat the milk in a large cheese pot to 97°F while stirring frequently.

Sprinkle the starter culture over the warm milk then stir gently using an up-and-down motion until fully incorporated – about 1 minute.

Cover and let rest at 97°F for about 1 hour.

Gently fold in the diluted rennet mixture using an up-and-down motion for 1 minute.

Allow the cheese to rest at 92°F for 20 minutes until you have a clean break.

Cut the curds into 3/8-inch pieces, then let them rest for 10 minutes.

Slowly heat the curds to 144°F, increasing the temperature by 2°F per minute, while stirring gently.

Remove from heat and let the curds rest for 15 minutes.

Scoop the curds into a clean colander then place the colander over the pot of whey to keep them warm.

Heat a pot of water to 180°F and dip a curd into it – pull the curd and test its stretch.

Stretch the curds until they are smooth and shiny then cut them into 1-inch slices, placing them in the hot water to keep warm.

Wearing rubber gloves, combine all of the curds into a large ball and pull slightly on one end to form a jug-shape with a small neck.

Once you finish forming the ball, place it in a bowl of ice water.

Create a brine using 32 ounces cheese salt and 1 gallon cold water.

Chill the brine then place the cheese ball into the brine and soak for 2 hours.

Remove the cheese from the brine and pat dry with paper towel.

Tie a cord around the neck of the cheese ball and hang in a ripening area for 2 to 12 months until ready to eat.

Pepper Jack

Ingredients:

2 gallons whole milk

1 packet direct-set mesophilic culture

4 to 5 jalapenos, seeded and minced

3 to 4 habaneros, seeded and minced

½ teaspoon liquid rennet

½ cup cold water

1 teaspoon cheese salt

Instructions:

Dissolve the liquid rennet in ½ cup cool water and set aside.

Slowly heat the milk in a large cheese pot to 88°F while stirring frequently.

Sprinkle the starter culture over the warm milk then stir gently using an up-and-down motion until fully incorporated – about 1 minute.

Cover and let rest at 90°F for about 30 minutes.

Stir in the diced jalapenos and habaneros.

Gently fold in the diluted rennet mixture using an up-and-down motion for 1 minute.

Cover the pot and maintain the temperature at 90°F for 30 minutes until there is a clean break.

Cut the curds into ¼-inch cubes then let rest for 40 minutes.

Gradually heat the curds to 100°F, heating the curds by 2°F every 5 minutes, stirring constantly.

Maintain the temperature at 100°F for 30 minutes, stirring gently.

Remove from heat and let rest for 5 minutes, covered.

Pour off the whey until it just covers the curds then let rest for 30 minutes, stirring every 5 minutes.

Line a colander with a double layer of fine cheesecloth and place it over a large bowl.

Spoon the curds into the colander and blend in the salt by hand.

Line a 2-pound cheese press with cheesecloth and spoon in the curds.

Fold the cheesecloth over the cheese and press for 15 minutes at 3 pounds of pressure.

Flip and redress the cheese then press for another 12 hours at 10 pounds of pressure.

Once the cheese is pressed, remove it from the molds and unwrap it.

Place the cheese on a cheese mat and let air-dry for several days.

Wax the cheese and age at 55°F for 1 to 4 months – age longer for a sharper cheese.

Conclusion

              After reading this book you should have a good idea of what it means to make your own cheese at home. In fact, you may be inspired to stop buying cheese at the grocery store altogether in favor of making it yourself! In addition to learning the basic process for cheesemaking, you also received a collection of recipes for both soft and hard cheeses. Have fun with these recipes and don’t be afraid to experiment with different flavors. Use fresh herbs, spices, sweeteners and even fruit to flavor your homemade cheeses.

Have fun experimenting and enjoy making your own cheese at home!