Frederic Melton
Making cheese by hand is a fun and delicious activity that can be done at home with just a few common household ingredients. While there are many variations on homemade cheese, most require rennet and culture as key ingredients. With these, you can make numerous types of simple cheese. The process of making cheese by hand involves bringing milk to a boil, adding vinegar, and separating the curds from the whey. The curds are then rinsed, seasoned, and wrapped in cheesecloth to set. The longer the curds are cooked, the more rubbery the cheese will become.
How is cheese made by hand?
| Characteristics | Values |
|---|---|
| Milk | Raw milk gives more flavour but is hard to find and expensive. Generic pasteurized milk still yields a good product. |
| Boiling | Bring a gallon of milk to a boil over medium heat, stirring constantly. |
| Acidifying | Turn the heat to low and add vinegar to make the mixture separate into curds and whey. |
| Straining | Strain off the whey and rinse the curds with cold water. |
| Texture | The longer the curds are cooking, the more rubbery the cheese. |
| Draining | Apply pressure to the curds to express excess liquid. |
| Seasoning | Add salt and any other seasonings like chives or black pepper. |
| Wrapping | Wrap the cheese in cheesecloth or food-safe fabric and let it sit for an hour or two before moving to the fridge. |
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Preparing the milk
The next step is to add an acid to the milk to encourage curdling. You can use vinegar, lemon juice, or citric acid. For a gallon of milk, you will need to add about ½ cup of vinegar or lemon juice, or ¼ teaspoon of citric acid. Stir the acid into the milk until it is fully incorporated. You should immediately see the milk start to curdle and separate into curds and whey. The whey is a yellowish-greenish liquid that has a unique, buttery flavour and is very nutritious. It can be used in other recipes, such as high-protein smoothies and shakes.
After the milk has curdled, it's important to stop the curdling process to prevent the curds from becoming too tough. You can do this by adding a small amount of cold water to the mixture. Stir the water in gently, being careful not to break up the curds too much. Once the curds have formed, they need to be separated from the whey. This can be done by straining the mixture through a cheesecloth or a fine-mesh strainer. The curds will be soft and fragile at this point, so handle them gently.
Once the curds have been separated, they need to be rinsed with cold water to remove any remaining acid or whey. Gently rinse them until the water runs clear. Draining and rinsing the curds immediately is key to a good cheese texture; the longer the curds are cooking, the more rubbery the cheese will become. After rinsing, gently press on the curds to express any excess liquid. The more whey you remove, the drier and firmer your cheese will be.
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Acidifying the milk
To make cheese by hand, the first step is to acidify the milk. This is a crucial step in the cheese-making process, as it causes the milk to curdle and separate into curds and whey. The curds are then used to form the cheese, while the whey—a yellowish-greenish liquid—can be strained and kept for later use in recipes.
There are several ways to acidify milk for cheese-making. One common method is to add vinegar to the milk. For one gallon of milk, you would typically add ½ cup of white or apple cider vinegar, stirring continuously over low heat. The acid in the vinegar will cause the milk to curdle almost immediately.
Another option for acidifying milk is to use lemon juice. Similar to vinegar, lemon juice will lower the pH of the milk and cause it to curdle. You can substitute lemon juice for vinegar in the above recipe, using the same amount.
A less common but effective method is to add a bacterial culture to the milk. This method is often used in more traditional or artisanal cheese-making. The bacteria slowly lower the milk's pH over time, which can lead to a more complex flavour profile in the final cheese.
Regardless of the method chosen, the goal of acidifying the milk is to create a curdling effect that separates the milk into curds and whey. This is a critical step in the process of making cheese by hand.
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Curdling the milk
To make cheese by hand, the first step is to curdle the milk. This is a fun process that can be done in a few simple steps. Firstly, choose your type of milk. Raw milk will give your cheese more flavour, but it is harder to source and more expensive. Generic pasteurized milk will still yield a tasty product. Even non-fat milk will work, although it will produce a smaller batch. Once you have chosen your milk, pour a gallon of it into a pan and place it on a medium heat on the stove. It is important to stir the milk constantly to avoid burning. When the milk reaches a boil, turn the heat down to low.
Now you are ready to begin curdling the milk. Add half a cup of vinegar to the hot milk, stirring as you do so. You can use either white or apple cider vinegar for this. The acid in the vinegar will react with the milk, causing it to separate into curds and whey. The curds are the solids that will become your cheese, and the whey is the yellowish-greenish liquid that will be strained off. Whey is essentially water with lactose, and it has a unique, buttery flavour. It is useful to keep this liquid for cooking as it adds a delicious, mild flavour to recipes.
As soon as you have added the vinegar, you should see the mixture begin to curdle. The curds and whey will be distinct from each other. At this point, it is important to drain and rinse the curds immediately. The longer the curds are left in the hot whey, the more rubbery the cheese will become. So, strain off the whey, making sure to keep it for later, and rinse the curds with cold water. Then, apply pressure to the curds to express any remaining liquid.
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Draining the whey
Once the milk has been boiled and vinegar added, causing the mixture to separate into curds and whey, it's time to drain the whey. The yellowish-greenish liquid is whey, and it can be kept for use in the kitchen. Whey is essentially water with lactose and has a unique, buttery flavour. It is high in protein and can be used in recipes to add a mild, delicious flavour.
To drain the whey, the curds need to be strained off. The whey that is strained off should be kept, and the curds should be rinsed with cold water. This process should be done immediately, as the longer the curds are left, the more rubbery the cheese will become. After rinsing, pressure should be applied to the curds to express any remaining whey or excess liquid.
At this stage, the cheese can be seasoned. Salt is a common addition, with kosher salt being a recommended option for flavour. Other seasonings can be added, such as chives and black pepper. The cheese can then be wrapped in cheesecloth or any food-safe fabric and left for an hour or two before being moved to the fridge.
The draining of the whey is an important step in the cheese-making process, as it not only removes the liquid but also helps to improve the texture of the cheese. By rinsing and draining the curds, the cheese will have a better texture, and the whey that is drained off can be used in other recipes, adding flavour and nutrition.
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Adding salt
Salt is an essential ingredient in cheesemaking. It directly impacts the flavour, texture, and shelf life of the cheese. The most immediate effect of adding salt to cheese is its ability to enhance flavour. Salt balances out the inherent sourness or tanginess that comes from lactic acid produced during fermentation. It also highlights the natural flavours of the milk and the bacteria cultures used, helping to create a harmonious taste profile.
In soft cheeses, such as brie or cream cheese, salt is usually added after the curd is formed but before it is pressed or aged. This ensures a smooth, creamy texture without making the cheese too watery. In hard cheeses, such as Parmesan or aged cheddar, salt encourages the curd to expel more whey, resulting in a denser and firmer texture that allows the cheese to age properly.
Salt is also a natural preservative, helping to extend the shelf life of cheese by reducing moisture content and preventing the growth of bacteria and moulds that cause spoilage. During the ageing process, salt helps to preserve the cheese's integrity by preventing microbial contamination. In hard cheeses, salt also forms a natural rind and lowers the moisture content, protecting the interior and allowing the cheese to develop more complex flavours over time.
There are several methods for adding salt to cheese, including:
- Dry salt rubs: This method involves sprinkling the desired amount of salt onto the cheese wheel and gently rubbing it over the entire surface.
- Brining: Many cheeses, such as feta or mozzarella, are stored in brine (a mixture of salt and water). The cheese is left submerged for a given length of time, depending on the type of cheese. Brining serves as both a preservative and a flavour enhancer, helping to develop the texture of the cheese.
- Milling: This method involves adding approximately 2% salt by weight to the curds just before adding them to the mould or basket and pressing them (typically for cheddar-style cheeses).
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Frequently asked questions
You can make cheese with just three common household ingredients: milk, vinegar, and salt. However, if you want to make more complex types of cheese, you may also need rennet and culture.
Raw milk will give your cheese more flavor, but it can be hard to find and expensive. You can also use generic pasteurized milk, or non-fat milk, though this will yield a smaller batch of cheese.
You will need a large pot to boil the milk in, as well as a stirring implement. You will also need cheesecloth or another type of food-safe fabric to wrap the cheese in as it sets.
First, bring a gallon of milk to a boil over medium heat, stirring constantly to avoid burning. Then, turn the heat to low and add vinegar. The mixture will separate into curds and whey. Strain off the whey, then rinse the curds with cold water and apply pressure to express any excess liquid. At this point, you can add salt and any other desired seasonings. Finally, wrap the cheese in cheesecloth and let it sit for an hour or two before moving it to the fridge.
