How to Make Homemade Cheese with a Simple Recipe

An easy way to increase your lactose love is to make a variety of chinjas at home. In fact, not only is homemade cheese cost effective, it is a lot of fun as well.

If you are as much of a cheese as I am, chances are you are buying it quite a bit regularly. This can be rather expensive, especially if you have several family members with the same cheese-o-philosophical tendency.

Foundation of Homemade Cheesecaming

I know there is a plethora of pretty vegetarian things, and it is amazing. That said, my focus is on dairy cheese, so we are moving forward with our cheers efforts here.

Be sure to work with the highest quality ingredients that you can tolerate. If possible, try to source organic milk and cream from a local farm. Likewise, buy your cheesecake supplies from a reputable source.

Many cheese supply shops have high ratings online, so do research before ordering anything to ensure that you are ordering high-quality supplies.

When you are making homemade cheese, you need to make sure that you are using non-medical equipment. This means that the material will not react with acidic ingredients. Examples of non-activated utensils and pans include stainless steel, ceramics, coated enamel utensils (such as Le Crestes), and glass.

In contrast, copper, aluminum and cast iron all fall into the reactive category. Preparing anything acidic in these pots or barns will change the chemical composition of food as well as its taste and appearance.

Cheesemaking is basically a magical alchemy of chemical reactions that results in a sublime taste. The last thing most people want is for a strange reaction they are cooking with, resulting in strangely colored or textured foods.

For more tips on setting up your regular routine, see our handy guide.

what you’ll need

The ingredients for making homemade cheese may vary depending on the type (s) of cheese you are making. For example, there are dozens of different bacterial starter cultures to make different types of cheers.

The thermo bee culture you would use for mozzarella or provolone is not interchangeable with the MM100 you would need for a Brie or Camerat.

For ease, we’re going to make one of the easiest things out there: cream cheese.

Honestly, it’s really difficult, so don’t panic. This is a great entry into the wild world of homemade cheese. Before you know it, you’ll be getting your own secret club ring and letting bikers wearing cheese-embellished leather jackets know.

This is the best recipe from the book so far. Make artisan cheese at home, By Mary Carlin.


  • 4 cups whole cow’s milk
  • 4 cups heavy cream
  • 2 drops calcium chloride (2 tablespoons diluted in cold water)
  • 1/4 teaspoon MA 4001 Mesophilic Starter Powder
  • 3 drops liquid rennet (2 tablespoons diluted in cold water)
  • 1 teaspoon kosher salt
  • Other herbs and / or spices (optional)


  • Double boiler with lid: must contain at least 16 cups of liquid
  • Thermometer
  • Slow
  • spoon
  • Fine mesh sieve
  • Cheesecloth


Set up your (non-qualified!) Double boiler, and fill the larger pot with enough water to cover the small, internal one halfway.

Remove that small vessel temporarily, and heat one filled with water on low heat until a thermometer is immersed in it to 85 ° F. Then, pop that small pot until it becomes slightly warm, at which point you add in the milk and cream.

Stir it gently with a whisk for about a minute to homogenize the mixture, then cover a lot and heat it to 75 ° F. Heat it slowly for about 15 to 20 minutes and move it to this temperature instead of heating it all at once.

You may need to take the pot out of the water bath or add some ice to it if the milk cream mixture is heated too quickly. It should be a slow build. Once the mixture reaches the right temperature, turn off the heat below it.

Next, sprinkle the starter culture over the mixture and let it sit for 5 to 8 minutes. Use your whisk with calcium chloride and rennet to gently bring it inside. Keep whispering it gently for a second minute.

Then, cover the pot, remove it from its water bath, and set it on the counter. Do that treatment for at least 12 hours: You should see a clear-ish, light-green whey rising to the surface, with a lump at the bottom.

Stress it!

The next step in making Homemade cheese is to take your cheesecloth or muslin and use it to make your non-fine fine mesh sieve. Place on top of a uniform unrefined bowl (like one of those nice large enamels), and use a ladle to pour the mixture into it.

Tie the cloth together to make a festive-looking parcel, and allow it to dry for about 8 hours. Take the drain mixture to the bowl when it becomes quite strong, and reserve the whey for other dishes.

You can use it for lacto-fermentation in various vegetables, or in soups, smoothies, sauces, etc. I like to use it in polta or rice, but it has countless different uses.

As for the closed yogurt mixture, now that it is in the bowl, use that kosher salt to taste it. This is all the flavoring you need to make plain cream cheese. If you are going to use this cream cheese to make cakes or other desserts then just reduce the amount of salt.

Once you have been tempted by this type of homemade cheese for some time, try a few different flavor combinations. You can mix in many herbs or spices to suit your palate. For example, try adding in some chopped dill and capers. This makes a perfect accompaniment to the smoked salmon locks for bagels.

Make this cheese into a log, brick, or ball. Then, store it in an airtight container (or plastic wrap) in the fridge. It should be kept for two weeks, although we all know that it is not going to last long.

This stuff is so Gouda, I collect it.

and you’re done!

And there you have it: the basics you’ll need for homemade cheese. With a little practice, you will be making amazing things in your kitchen in no time.

As a side note, these items are also good for trading. If you have neighbors who raise bees or livestock that you don’t, try setting up exchanges! Probably the best is a dozen eggs in exchange for a container of cream cheese.

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