How to Make Your Own Cheese at Home: A Guide for Beginners

Sliced Cheese On Brown Wooden Chopping Board

Cheese is one of the most popular and versatile foods in the world.

It can be enjoyed on its own, as a snack, as a topping, as an ingredient or as a dessert.

But did you know that you can also make your own cheese at home?

Making cheese at home is not only fun and rewarding, but also healthier and cheaper than buying it from the store.

You can control the quality and quantity of the ingredients, customize the flavor and texture to your liking, and avoid any additives or preservatives that may be in commercial cheese.

In this article, we’ll show you how to make your own cheese at home with some basic ingredients and equipment.

You don’t need any special skills or experience to get started.

All you need is some milk, rennet (an enzyme that coagulates milk), salt and a thermometer. You’ll also need some cheesecloth (a thin cotton fabric), a colander (a bowl with holes), a pot and a knife.

The Basic Steps of Making Cheese at Home

The process of making cheese at home can be divided into four main steps:

  1. Heating the milk: This step involves bringing the milk to a certain temperature depending on the type of cheese you want to make. For example, for soft cheeses like mozzarella or ricotta, you’ll need to heat the milk to about 85°F (29°C). For hard cheeses like cheddar or parmesan, you’ll need to heat the milk to about 90°F (32°C).
  2. Adding rennet: This step involves adding rennet to the heated milk and stirring gently for a few minutes. Rennet will cause the milk to separate into curds (solid) and whey (liquid). The amount of rennet you’ll need depends on how much milk you’re using and how firm you want your cheese to be. For example, for one gallon (3.8 liters) of milk, you’ll need about 1/4 teaspoon of liquid rennet or 1/4 tablet of dry rennet.
  3. Draining the curds: This step involves transferring the curds from the pot to a colander lined with cheesecloth. You’ll need to squeeze out as much whey as possible from the curds by twisting and pressing the cheesecloth. You can also hang the cheesecloth over a sink or a bowl and let it drain for several hours or overnight.
  4. Salting and shaping the cheese: This step involves adding salt to the drained curds and kneading them until they are smooth and elastic. Salt will enhance the flavor and help preserve the cheese. You can also add other seasonings like herbs or spices if you want. Then you can shape your cheese into balls, logs or blocks depending on your preference.

How to Make Cheese at Home – 2 ingredient Easy Cheese Recipe – YouTube

Some Tips for Making Cheese at Home

Here are some tips that will help you make better cheese at home:

  • Use fresh and high-quality milk for best results. You can use any kind of animal milk such as cow’s, goat’s or sheep’s milk.
  • Avoid using ultra-pasteurized or homogenized milk as they may not form good curds.
  • Store your homemade cheese in an airtight container in the refrigerator for up to two weeks or in the freezer for up to six months.
  • Experiment with different types of cheeses by varying the temperature, rennet amount, draining time and salting method.


Q: Where can I buy rennet?

A: You can buy rennet online from various websites that sell cheesemaking supplies such as New England Cheesemaking Supply Company or Cultures for Health. You can also find it in some health food stores or specialty shops.

Q: Can I use vinegar instead of rennet?

A: Yes, you can use vinegar instead of rennet if you want to make acid-set cheeses such as paneer or queso fresco.

However, vinegar will produce softer and crumblier curds than rennet.

Q: Can I use yogurt instead of milk?

A: Yes, you can use yogurt instead of milk if you want to make yogurt cheese such as labneh or greek yogurt.

However, you’ll need more yogurt than milk because yogurt has less water content than milk.

Q: How do I know when my cheese is ready? A: There is no definitive way to tell when your cheese is ready

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