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You can make your own simple cheese at home with easy-to-find ingredients and utensils. “Yoghurt cheese” would be the simplest. You may not know much about traditional cheeses, but without the additives, they taste quite like cream cheese or nuefchatel cheese. Milk and acid can produce a soft and simple cheese, similar to ricotta cheese. Once you’ve mastered these recipes, you can make most other cheeses from complex recipes and specialty ingredients like rennet yeast.
Cheese Yogurt (Labneh)
- Yogurt without sugar
- Or 1 liter milk & a box of original yeast (female jar)
Ricotta fresh cheese
- 480 ml whole milk (unpasteurized)
- 4 teaspoons (about 20 ml) white vinegar, or lemon juice, or citric acid (lemon acid)
- Salt to taste (optional)
Cheese from Rennet Yeast
- 3.8 liters of milk (unpasteurized)
- 4 drops of rennet yeast mixed in 60 ml of cold water
- 1/32 teaspoon (equivalent to 0.15 ml) warm-loving probiotics
- 3/4 tablespoon (about 11 ml) non-iodized salt
Steps
Cheese Yogurt (Simple)
- Heat 1 liter of milk to exactly 43ºC, using a cooking thermometer to measure the exact temperature. Do not use pasteurized milk for best results.
- Mix into the milk a box of original yeast (the female jar) – you can buy it at your local bakery or online cheese store. Alternatively, you can also use 2 tablespoons (about 30 ml) of plain yogurt with live yeast.
- Instead of straining in the refrigerator as instructed below, strain into a yogurt maker and incubate for 12 to 16 hours. The machine will keep the temperature at 38ºC for bacteria to multiply.
- You can also tie a towel and hang it over a pot.
- You can make the cheese smoother by using a spoon to mash it.
- The dewatering process that takes place at room temperature will be faster, but it is also more likely to cause harmful bacteria to grow.
- You can mix in salt or some herbs to go with savory dishes, or add sugar to make it a dessert.
- You can omit the cheese water (also known as whey protein) or use it in place of milk when making cakes.
Ricotta Fresh Cheese (Hard to Medium)
- The lemon juice will make the cheese taste cool. Fresh lemonade will produce a more pronounced aroma than bottled lemonade.
- White vinegar will be easier to measure and give you more reliable results when used.
- Baking-grade citric acid will make the cheese less smelly than vinegar or lemon juice, which some people prefer. You can find them at grocery stores or bakeries.
- Use an infrared thermometer to measure the temperature of the milk.
- You can use a sieve to filter, but that way, some of the cheese clumps may float away.
- You can rinse the cheese with clean water once to make it taste lighter.
- To avoid harmful bacteria, don’t leave fresh cheese at room temperature for more than 20 minutes.
- Add salt to enhance the flavor and prolong the shelf life.
Cheese from Rennet Yeast (Hard)
- In case you can’t find yeast to sour milk, you can buy pre-soured milk at the store. However, they can be made from yeasts of unknown origin. As a result, you will most likely not make cheese or the flavor of the finished product will be affected. [6] X Research Sources
- You can find this yeast in cheese supply stores.
- If you are using dry rennet yeast, follow the directions for use on the package to convert the number of drops needed to the equivalent number of yeast tablets. Choose the right type of 100% pure yeast.
- You can use raw or pasteurized milk. However, pasteurized milk is more difficult to precipitate. Completely pasteurized milk is not used in this recipe. [7] X Research Sources
- You can use milk with any percentage of fat. Full cream milk will have a richer cheese flavor than low-fat or skimmed milk.
- At this point, the mixture still looks like normal milk. If it thickens, you may have used too much acid or left it to rest for too long. (This is very likely to happen because you can’t predict in advance how active the bacteria will be.) You can still use it to make cheese, but it probably won’t harden.
- Filtered water will make the cheese making process go more smoothly. [9] X Research Source
- If after 12 hours the cheese has not hardened, continue. Your cheese may not be able to dry and the finished product will be soft and wet.
- Regular bucket fabric may not be tight enough or thick enough to separate the water from the cheese. You can try a few other materials, muslin is a good choice.
- Continue heating until the water has evaporated. At this point, the cheese will hold its shape, but when you pick it up, it will break. [11] X Research Source
- Store cheese in the refrigerator or in a cool, dark place.
Advice
- Don’t use cheesecloth for soft cheeses. The fabric eyes are too thin and the cheese will slip through. The muslin fabric has tighter eyelets.
- Some cheese recipes call for thermophilic strains of bacteria, which require hotter temperatures. You cannot use them in recipes for mesophilic bacteria or vice versa.
- The acid method of cheese making will result in a finished product that closely resembles fresh ricotta cheese, but uses ingredients that are easier to find. To be precise, it would be called “curd cheese”.
- Each type of cheese, whether cheddar, or mozzarella, or Cpby uses different strains of bacteria, and has different processing steps. For example, cheddar cheese needs to be turned several times after it has drained (at 80 degrees) to produce acid. That process is called cheddaring. The Cpby cheese is again drained, and then placed back into the water bath. This is a type of cheese that has been rinsed with water.
Warning
- Don’t leave cheese out in the hot sun. It will spoil and taste bad. Ideally, store cheese in the refrigerator for later use.
Things you need
Cheese Yogurt
- Thick bucket cloth
- Can be purchased at cheese supply stores or websites.
- Cheesecloth from the regular stores is made for crafts and have large hpes
- If you’re making soft cheese, use muslin
- Baskets
- Pan
Ricotta fresh cheese
- Pan
- Cloth bucket or handkerchief
- Spoon
- Thermometer
- Kitchen
Cheese from Rennet Yeast
- Stir spoon
- Thermometer
- Water-bath steamer or cast (porcelain) pot
- The thermometer has a temperature range of 21–82ºC.
- Thick bucket cloth, preferably muslin
- Baskets
- Kitchen
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 10 references cited in this article that you can view at the bottom of the page.
This article has been viewed 23,774 times.
You can make your own simple cheese at home with easy-to-find ingredients and utensils. “Yoghurt cheese” would be the simplest. You may not know much about traditional cheeses, but without the additives, they taste pretty much like cream cheese or nuefchatel cheese. Milk and acid can produce a soft and simple cheese, similar to ricotta cheese. Once you’ve mastered these recipes, you can make most other cheeses from complex recipes and specialty ingredients like rennet yeast.
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