Bushra Griffith
Making cheese at home is a rewarding experience that can be done with just a few simple ingredients and equipment you likely already have in your kitchen. While cheese-making may seem daunting, it is a skill that anyone can learn and enjoy. With the right techniques and ingredients, you can make a variety of cheeses, from mozzarella to cheddar, and even create your own cheese cave for proper ripening. By using quality milk, such as raw or unhomogenized milk, and following the proper steps for heating, curdling, and straining, you can craft delicious, homemade cheese in your own kitchen.
How Cheese is Made at Home
| Characteristics | Values |
|---|---|
| Ingredients | Milk, vinegar, lemon juice, salt, rennet |
| Milk Type | Raw, unpasteurised, unhomogenised, pasteurised, homogenised |
| Milk Source | Cow, goat |
| Milk Quantity | 2-6 gallons |
| Milk Temperature | 38-45°C or 195°F (90°C) |
| Equipment | Large pot, colander, cheesecloth, strainer, kettle, saucepan |
| Time | 30 minutes to several days |
| Storage | Refrigerate, wrap in plastic, store in a jar |
| Result | Queso fresco, ricotta, mozzarella, paneer, yoghurt cheese |
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What You'll Learn
Milk types and sources
Milk is the primary building block of cheese. The type of milk used will determine the quality of the cheese. Ruminant milk has a unique protein structure that enables coagulation, which is essential for cheese-making. The primary animal milks used for cheese-making are from cows, goats, sheep, and water buffalo.
The milk used for cheese-making can be raw, pasteurized, homogenized, or pasteurized and homogenized. Ultra-pasteurized (UP) or Ultra-high-temperature (UHT) milks will not form proper curds for cheese-making. Raw milk has naturally occurring flora not present in processed milk, and less starter culture, if any, will need to be added to the raw milk than to pasteurized milk to start the cheese-making process. If using raw milk, it is recommended to source it directly from the farm as close to milking as possible, as transporting and storing it cold can open the door for undesirable activity in the milk. Raw milk is best used for cheese-making within 2-3 days, as after this time protein changes can begin to show weaker curd development.
For store-bought milk, pasteurized/homogenized milk with a fat content of at least 3.25% is suitable for cheese-making. Pasteurized/unhomogenized milk is better with a fat content of at least 3.25% or higher. If you know the milk has been pasteurized, add the equivalent amount of calcium chloride as you do rennet to the milk to encourage better coagulation of the milk into curds and whey.
For those without access to raw milk from the farm gate, it is possible to unpasteurize store-bought milk with kefir granules or the addition of about 15% homemade kefir. If you desire raw milk but cannot find a local retail source, you can buy into a local "herd share" program to access fresh local milk and support a small dairy farmer.
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Milk preparation
Firstly, it is important to select the right type of milk. For a richer flavour, raw and unpasteurised milk is ideal. However, raw milk may be illegal to sell in some regions, so it is often safer to use organic, unhomogenised milk. Unhomogenised milk is preferred as the homogenisation process evenly distributes fat particles, making it challenging to achieve the desired set for cheese. Instead, milk with a thick layer of cream is preferable. Pasteurised milk is also an option, and for those who want to make goat's cheese, farm-fresh goat's milk is a good choice.
Once the milk type has been decided, the next step is to prepare the milk for cheese-making. This involves heating the milk to a specific temperature. For mozzarella, the milk should be heated to approximately 45°C, or lukewarm. For other types of cheese, the milk should be heated to a higher temperature of around 90°C, stirring constantly to prevent scorching. The milk should not be allowed to boil, as this can affect the quality of the cheese.
After heating, the milk needs to sit quietly for a period of time, typically around 45 minutes. During this time, the milk will begin to thicken and coagulate, forming curds. It is important not to disturb the milk during this process, as it needs time to firm up and form proper curds. The milk's thermal mass should keep it warm. After this resting period, the curds can be cut into small pieces, depending on the desired moisture level in the final cheese.
For those who want to skim their milk of cream, a simple method involves using a glass tea jar with a spigot. Fill the jar with milk and wait for the cream to settle to the top, which usually takes about two days. The milk can then be drained, leaving the cream behind. This method ensures that the cream is not wasted and can be used for other purposes.
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Curdling the milk
Milk is 80 to 90 percent water, plus fat, protein, sugar, and minerals. The first step in making cheese at home is to curdle the milk, or separate the solids from the liquids, also known as coagulation. To do this, milk is warmed up to the approximate body temperature of the animal it came from.
To curdle your milk, heat it in a pan over medium to high heat. You can stir the milk while it's heating up to prevent scalding, but do not stir once you add the acid. When it reaches a boil, leave it for 1-2 minutes, then turn off the heat and let it sit for 5-10 minutes without stirring. If you want the milk to curdle more, leave it to sit for longer, or return it to the heat and boil it until larger curds form.
Lemon juice is a common acid used to curdle milk. On average, you will need about 1 tablespoon of lemon juice for every 1 cup of milk. Adding more acid will cause more prominent curds to form, while adding less will cause smaller curds or grains to form. You can also use vinegar or enzymes such as rennet. If you are using soy milk, it will usually begin to curdle without heat, but to create the maximum amount of curds, heat it over medium-high heat.
Once the milk has curdled, pour it into a cheesecloth to separate the solid curds from the liquid whey. Then, wrap the cheesecloth and let the liquid drain into a sink or bowl. Depending on how watery the curdled milk is, you might need to let it drain for several hours or a day before all the whey separates from the curds.
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Pressing the curd
To press the curd, you will need to transfer the curds to a cheesecloth and hang it to allow the maximum moisture to drain out. Alternatively, you can leave the curds in a strainer and place the strainer over a bowl to drain for at least 30 minutes. The longer you allow the curds to drain, the drier and firmer your final cheese will be.
For a simple, quick-draining cheese, you can use a colander lined with a double layer of cheesecloth or a single layer of butter muslin. The curds can be drained directly into a bowl, and the remaining liquid whey can be used in baking, smoothies, or soups.
If you prefer a drier and firmer cheese, such as paneer or ricotta, you will need to press the curds for a longer period. This can be done by wrapping the curds in cheesecloth and placing a weight on top to help press out the excess moisture. The weight can be as simple as a heavy can or a stack of plates, and the amount of weight applied will depend on your desired consistency.
It is important to note that the pressing time and weight used will vary depending on the type of cheese you are making and your personal preferences for texture and moisture content.
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Aging the cheese
Firstly, it is important to note that aging and ripening are different but interconnected processes. Ripening refers to the initial phase of cheese development, where the cheese is still relatively young and soft. Aging, on the other hand, is a longer process that can last from several weeks to even years, depending on the desired outcome. During aging, the cheese loses moisture, and its flavour becomes more concentrated.
For aging, you will need a suitable location, often referred to as a "cheese cave." This space should be cool, with a temperature of around 10-15°C (50-59°F), and have consistent humidity levels of 80-85%. Basements or cellars are ideal for this purpose. If you don't have access to such a space, you can purchase a small refrigerator specifically for aging cheese.
Once you've identified your cheese cave, prepare it by cleaning and sanitising the area. Shelves or racks should be installed to hold the cheese, and a container of water can be placed inside to help maintain humidity. Regularly check the temperature and humidity levels to ensure they remain within the desired range.
Now, it's time to age your cheese. Place the cheese on the shelves or racks, ensuring there is space between them for air circulation. Depending on the type of cheese and your desired outcome, the aging time will vary. For softer cheeses, aging can be as short as a few weeks, while harder cheeses may require several months or even years.
During the aging process, periodically check on your cheese. Turn it over at regular intervals to ensure even moisture loss, and inspect it for any signs of mould. If mould appears, you can scrape it off gently with a knife, being careful not to cut into the cheese itself. Some types of mould are desirable, such as the penicillium mould used for blue cheeses, but this should be introduced in a controlled manner.
Finally, when your cheese has aged to your liking, it's time to enjoy it! Remember that aged cheese is a living product, and its flavour will continue to develop even after you've removed it from the cheese cave. Store it in your refrigerator, where it will last for a few weeks, and savour the unique flavours that you have helped cultivate.
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Frequently asked questions
The ingredients vary depending on the type of cheese you want to make. For example, to make mozzarella cheese, you will need unhomogenised and pasteurised milk, and vinegar or citric acid. On the other hand, to make cheddar cheese, you will need to add cultures or living bacteria to the milk to turn it into lactic acid.
You will need a large pot, a stovetop burner, a colander, a cheesecloth, a draining pan, a ladle, a bowl, and a refrigerator.
The first step is to heat the milk in a large pot on the stovetop burner. The temperature of the milk should be between 45-46°C or 195°F (90°C).
Once the milk has reached the correct temperature, you can add vinegar or citric acid to the milk to get the correct acidity. This process is called direct acidification and will cause the milk to curdle and form curds.
Homemade cheese will usually last about a week when refrigerated.
