How to Make Cheese

Making cheese is not a difficult task. Cheese basically requires milk, culture and rennet, which are available from any cheese-making supply company. Read on to learn how to make cheese.

Things You'll Need

• Cheese cloths
• 4 tsp. of non-iodized salt
• 2 stainless steel or unchipped enamel pots
• 1 fl oz. diluted rennet (3 drops of liquid rennet mixed with 1/3 cup water)
• 4 fl oz. cool water (1/2 cup)
• Colander
• 1.25 gallons whole milk
• Cheese press
• 4 fl oz. cultured buttermilk (1/2 cup)
• Stove
• 1 tsp. liquid rennet
• Liquid rennet
• Non-iodized salt, spices and herbs
• 2.67 fl. oz. buttermilk (1/3 cup)
• Cheese wax
• 2 gallons of whole milk
• Thermometer, reading 0 to 225 F

Instructions

Make Soft Cheese

1. Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 80 F.

2. Stir in the buttermilk and the diluted rennet solution.

3. Stir well and cover the pot with a tight fitting lid.

4. Allow to set at room temperature for eight to 12 hours. Note that the texture of the milk will change and it will start resembling thick, soft cheese.

5. Line another pot with cloth.

6. Pour the cheese mixture in and let the cheese drain for about six to eight hours. Most of the liquid should drip and the cheese should be fairly thick.

7. Mix in spices, salt and herbs of your choice, after the cheese has drained.

Make Hard Cheese

1. Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 88 F.

2. Stir in the buttermilk.

3. Set the milk aside for one hour to cultivate. Ensure that the mixture stays at 88 F. You may put the pot containing milk in a sink filled with hot water.

4. Mix in the rennet with the cool water. Stir it into the milk.

5. Keep this solution aside for about 45 minutes, while maintaining the temperature at 88 F. This process coagulates the milk.

6. Test whether the curd is ready for cutting by dipping your finger in the curds. If the curds break evenly on your finger, it is ready.

7. Cut the curds into half-inch cubes and let them sit for 20 minutes.

8. Increase the temperature to 99 F. Remember to increase heat very slowly over a 30-minute period.

9. Stir often to prevent the curds from getting entangled. Cook the curds at this temperature until you notice that the curds feel spongy and have lost a custard-like consistency. This will usually take 30 to 45 minutes.

10. Let the curds settle to the bottom of the pot and carefully drain some of the whey.

11. Pour remaining curds and whey into a colander. Allow to drain for 10 minutes.

12. Put the curds back into the pot and mix in four teaspoons of salt.

13. Ensure that you mix properly by breaking up any curds that have stuck together. Also remember to keep the curds warm by placing the pot in a sink full of hot water for about an hour.

14. Line a cheese press with cheesecloth and pour curds into the press.

15. Press at 15 pounds pressure for 20 minutes. Remove the cheese from the press. Turn over and redress onto another clean cheesecloth and press at 30 pounds pressure for two hours. Remove cheese from press, redress in a clean cheesecloth and press at 30 to 40 pounds for 12 hours or overnight.

16. Remove the cheese from the press and allow to air dry several days until the cheese is dry to the touch.

17. Turn the cheese several times a day while it is drying.

18. Coat with cheese wax when the cheese is dry to the touch.

19. Age the cheese at 55 degrees F for two to six months. For stronger cheese, age it for six to12 months or longer.

Tips & Warnings

• You can use 1/4 teaspoon mesophilic DVI (direct vat inoculant) or 1/2 regular mesophilic culture in place of buttermilk.

• Sterilize the pot just before pouring milk in it. You may do this by placing one to two cups of water in the pot, covering it and putting it on the stove. Bring this to a boil.

• Avoid aluminum pots to make cheese.