How To Make Cheese

What types of milk can be used to make cheese?

When making cheese at home, the choice of milk is fundamental for the flavor, texture, and overall process. Here are the most common types of milk you can use:

Cow's milk: The most common and easiest to find. It produces soft and creamy cheeses like cheddar or gouda.
Goat's milk: It has a stronger, tangier flavor. Ideal for cheeses like fresh goat cheese or feta.
Sheep's milk: Rich in fat and protein, which results in creamier cheeses with intense flavors, such as manchego or pecorino.
Lactose-free milk: For people with lactose intolerance, lactose-free milk can be used to make some fresh cheeses, although not all cheese types adapt well to this kind of milk.
Plant-based milk (almond, soy): Although not common in traditional cheesemaking, there are vegan options that use plant-based milks to create alternative "cheeses."

If you're looking for a versatile and easy-to-make cheese at home, cow's milk is usually the best option due to its availability and ease of handling. However, if you prefer a more intense flavor, we recommend trying goat's milk, especially for fresh cheeses like feta.

What is rennet and why is it important in cheesemaking?

Rennet is a key enzyme in the cheesemaking process, as it is responsible for coagulating the milk, separating the solids (curds) from the liquid (whey). This process is essential to achieve the proper texture and consistency in most cheeses. There are different types of rennet:

Animal rennet: Derived from the stomachs of ruminant animals, such as calves or goats. It is the most commonly used in traditional cheesemaking.
Vegetable rennet: Obtained from plants like thistle or fig trees, and it is a popular option for those who prefer vegetarian alternatives.
Microbial rennet: Produced by microorganisms, it is a more accessible option and also suitable for vegetarians.

Rennet is essential because it allows the milk to transform into a solid mass, facilitating the molding and aging of cheese. Without it, it would be difficult to achieve cheeses with a firm structure.

If you are a beginner, we recommend using microbial rennet, as it is easy to find and handle. Additionally, it’s an excellent option if you want to make vegetarian-friendly cheeses without compromising the quality of the final product.

Ingredients needed to make cheese

To make cheese at home, you will need the following ingredients, each playing an essential role in the coagulation and maturation process:

Milk: The base of the cheese. You can use cow, goat, or sheep milk depending on the type of cheese you want to make. It is recommended to use between 4 and 5 liters to produce a good amount of cheese.
Microbial rennet: Used to coagulate the milk and separate the solids from the whey. It's a vegetarian-friendly option and easy to find. Typically, between 1/4 and 1/2 teaspoon is used per 4 liters of milk.
Calcium chloride (optional): Improves coagulation in pasteurized or thermally treated milk. It is dissolved in water, and approximately 1/4 teaspoon is used per 4 liters of milk.
Mesophilic lactic cultures: Help acidify the milk and develop flavor, especially in fresh cheeses like cream cheese or mild cheddar. Around 1/8 teaspoon is used per 4 liters of milk.
Salt: Added for flavor and to preserve the cheese. Generally, between 1 and 2 teaspoons are used, depending on the type of cheese.

How to make cheese from scratch

Making cheese at home may seem complicated, but by following these detailed steps, you can create delicious homemade cheese. Here is the process explained step by step:

Step 1: Prepare the ingredients

Milk: Use between 4 and 5 liters of cow, goat, or sheep milk, depending on the type of cheese you want to make.
Microbial rennet: Dissolve 1/4 to 1/2 teaspoon in cold water.
Calcium chloride (optional): If using pasteurized milk, dissolve 1/4 teaspoon in water to improve coagulation.
Mesophilic lactic cultures: Add 1/8 teaspoon per 4 liters of milk to acidify it.
Salt: Have ready between 1 and 2 teaspoons to season the cheese at the end.

Step 2: Heat the milk

Pour the milk into a large pot and heat it slowly over low heat until it reaches a temperature of 32°C (90°F). It’s important to heat it slowly to avoid burning or overheating.

Step 3: Add calcium chloride and lactic cultures

If using calcium chloride, add it now to the warm milk and mix well. Then, add the mesophilic lactic cultures and stir gently for a few minutes to distribute the bacteria evenly.

Step 4: Let the milk rest

Cover the pot with a lid and let the milk rest for 30-60 minutes, allowing the bacteria to acidify the milk. This step is crucial for developing the cheese's flavor.

Step 5: Add the rennet

Dissolve the microbial rennet in a little cold water and add it to the milk. Stir gently for a few seconds to ensure even distribution. Let the mixture rest without moving it for 45-60 minutes, or until the milk has fully coagulated.

Step 6: Cut the curd

Once the milk has coagulated, use a long knife to cut the curd into small cubes, about 1 cm in size. This will help release the whey. Let the cubes rest for a few minutes to settle.

Step 7: Reheat gently

Slowly heat the curd over low heat until it reaches 38°C (100°F), stirring gently to prevent them from sticking together. Maintain this temperature for about 30 minutes, stirring occasionally.

Step 8: Separate the whey

Once the curd is firm and has released enough whey, pour it over a colander or fine cloth (like cheesecloth) to separate the whey from the solids. Let it drain for about 15-30 minutes.

Step 9: Mold the cheese

Place the curd in an appropriate mold and press gently to shape it. If you don’t have a specific mold, you can use a colander lined with cheesecloth. Press evenly to prevent crumbling later.

Step 10: Salting

Unmold the cheese and sprinkle salt all over it. Salt not only enhances flavor but also helps preserve the cheese.

Step 11: Let it rest

Let your fresh cheese rest for a few hours or even days, depending on the type of cheese you’re making. If you prefer aged cheese, you can store it in a cool, dry place for several weeks or months.

What to do if the cheese doesn't set correctly?

If your cheese doesn’t set as it should, it’s a common issue that can be caused by several factors. Here are the possible causes and solutions to fix it:

Check the temperature: The milk should be between 30°C and 38°C. If it’s outside this range, the rennet won’t work properly, preventing coagulation.
Check the amount of rennet: Use between 1/4 and 1/2 teaspoon of rennet dissolved in cold water for every 4 liters of milk. If you use less, the milk won’t set properly.
Check the resting time: Let the mixture rest for at least 45-60 minutes without moving it. If it doesn’t set, wait up to 90 minutes to give it more time.
Adjust the pH: If the pH is too high (the milk is not acidic enough), add lactic cultures or citric acid to help acidify the milk and facilitate coagulation.
Use calcium chloride: In pasteurized or heat-treated milk, add 1/4 teaspoon of calcium chloride dissolved in water for every 4 liters of milk to improve coagulation.
Quick fix: If after adjusting everything the cheese still doesn’t set, reheat the mixture to around 40°C and add more rennet dissolved in cold water. Let it rest for another 30-60 minutes to see if it sets.

To avoid problems in future batches, always carefully measure ingredients and control the temperature precisely. If you’re a beginner, use fresh milk without extreme heat treatments to make the process easier.

How to mold homemade cheese without crumbling

Molding cheese correctly is crucial to achieve a firm texture and prevent it from crumbling. Here are the steps and recommendations to do it successfully:

Drain the curds well: Make sure to remove as much whey as possible using a cheesecloth or fine strainer. The drier the curds, the easier it will be to mold them without crumbling.
Compact the curds: Place the curds in an appropriate mold and press gently to compact them. If you don't have a specific mold, you can use a colander lined with cheesecloth to shape it.
Apply gradual pressure: If using a cheese press, start with light pressure and gradually increase it. This will allow the remaining whey to drain without breaking the structure of the cheese.
Turn the cheese during pressing: Rotate the cheese in the mold every 30 minutes to distribute the pressure evenly and avoid cracks or weak spots.
Control moisture: If the cheese is too moist after pressing, let it rest in a cool place for a few more hours before unmolding.
Unmold carefully: Once the cheese has reached the desired consistency, unmold it carefully to avoid breaking it. If you followed the steps correctly, it should hold its shape.

For best results, make sure to apply enough pressure during pressing and turn the cheese regularly. This will help prevent crumbling when cutting or storing your homemade cheese.

Can fresh cheese be aged to my liking?

Yes, it is possible to age fresh cheese to suit your personal preferences, although the process requires patience and control over several factors. Here’s how you can customize the aging of your cheese:

Control the aging time: The longer you age the cheese, the more intense its flavor will become. You can adjust the time to achieve a milder or stronger cheese according to your preference.
Adjust temperature and humidity: The ideal temperature for aging cheese is typically between 10°C and 13°C, with a relative humidity of 80-90%. These factors affect both the texture and flavor of the cheese.
Add additional ingredients: During aging, you can incorporate herbs, spices, or even edible molds (as in blue cheese) to further personalize the flavor of your cheese.
Turn and care for the cheese: Throughout the aging process, it’s important to turn the cheese regularly to ensure it ages evenly. You can also rub the surface with brine or oil to influence the formation of the rind.

While it is possible to customize the aging process, it’s important to note that certain types of fresh cheeses are better suited for this purpose than others. Cheeses with higher fat and moisture content tend to develop better flavors during aging.

How to make lactose-free cheese: Alternatives for intolerant individuals

Lactose-free cheese is an excellent option for people who cannot digest lactose but still want to enjoy delicious homemade cheese. Here are some alternatives and important considerations for making lactose-free cheese:

Use lactose-free milk: Lactose-free milk is treated with the enzyme lactase, which breaks down lactose into simpler sugars. This milk can be used to make fresh cheeses like ricotta or mozzarella.
Rennet suitable for intolerant individuals: Make sure to use microbial or vegetable rennet, as these are suitable options for people with lactose intolerance and are also vegetarian-friendly.
Plant-based milks: If you prefer to avoid dairy altogether, you can opt for plant-based milks like almond, soy, or cashew. These milks are used in vegan "cheese" recipes, although the process and result differ from traditional cheese.
Lactose-free lactic cultures: There are specific lactose-free lactic cultures that work well in the production of cheeses without this sugar. These cultures help acidify the milk and develop flavor.
Naturally low-lactose cheeses: Some cheeses, like parmesan or aged cheddar, contain very little lactose due to the aging process. While not completely lactose-free, many intolerant individuals can tolerate them well.

If you're looking for an alternative closer to traditional cheese but without lactose, I recommend using lactose-free milk along with microbial rennet, as this will allow you to make a fresh cheese with a texture and flavor very similar to the original.

How to properly store your homemade cheese to make it last longer

Storing homemade cheese correctly is crucial to maintaining its freshness and flavor for a longer time. Here are the best practices for preserving your cheese:

Wrap properly: Use wax paper or cheese paper instead of plastic, as it allows the cheese to breathe and prevents moisture buildup, which could cause mold.
Store in a cool place: Ideally, store the cheese in the less cold part of the refrigerator, such as the vegetable drawer, where the temperature is more stable and not too low.
Control humidity: Place the cheese in an airtight container with a slightly damp paper towel to maintain an adequate level of humidity without making it wet.
Avoid contact with other foods: Store the cheese away from strong-smelling foods, as it can easily absorb those odors and alter its flavor.
Check regularly: If you notice small spots of mold on the surface, simply cut them off; it doesn’t mean the entire cheese is spoiled. However, if the mold is widespread or it smells bad, it’s best to discard it.

For fresh cheeses like mozzarella or ricotta, consume them within the first 5 days. Harder cheeses can last several weeks if stored properly.

Frequently Asked Questions (FAQs)

Q: Can I make cheese without rennet?

A: Yes, certain fresh cheeses like ricotta or paneer can be made without rennet. Instead, you can use acidic ingredients like lemon juice or vinegar to coagulate the milk.

Q: How long does homemade cheese last?

A: The shelf life of homemade cheese depends on the type. Fresh cheeses like ricotta or mozzarella should be consumed within 5 days, while harder cheeses can last several weeks if stored properly.

Q: What equipment do I need to make cheese at home?

A: Basic equipment includes a large pot, thermometer, cheesecloth, and a colander. For more advanced cheeses, you may need a cheese press and molds.

Q: Can I use store-bought milk to make cheese?

A: Yes, but it’s best to use whole milk that hasn’t been ultra-pasteurized. Pasteurized milk works well with added calcium chloride to improve coagulation.