How to Make a Simple Little Cheese

October 26, 2011 2:00 pm
Posted in: How to Make...
  • Pin It

I’ve been a fan of New England Cheesemaking Supply ever since I picked up a copy of Ricki Carroll’s book, Home Cheese Making. Having followed her instructions for everything from 30-minute Mozzarella to Halloumi to Manchego, my copy of her book is proudly well-worn. I asked Jeri Case at New England Cheesemaking if she would help put together a guest post on cheesemaking, and she was happy to oblige!

Homemade Cheese

We at New England Cheesemaking Supply Company are proud to support you in your pledge to eat healthy food.  Andrew has been one of our guest bloggers several times and we’re big fans of his website.

We want to take this opportunity to tell you that you don’t have to be a gourmet cook to make your own cheese. In fact, our mission is to make it very easy for you.  We have many recipes in our book, on our DVD, at our website, in our blog, and in our monthly “Moosletter.”

In fact, just recently we received a recipe from one of our customers, Nancy Ferland, which will be featured in our November Moosletter. It’s basically an American version of queso blanco (South America) and panir (India).

This recipe is absolutely foolproof! The only equipment you may not have is cheesecloth, but you can use an old pillow case or even a paper towel. Any milk (except ultra-pasteurized) will work.

So, try it and we think you’ll be hooked. Then you can come to our website at cheesemaking.com, and we’ll have you aging your own Camemberts in no time!

Draining the Curds

4.9 from 22 reviews
A Simple Little Cheese
Author: 
 
I'd like to share this wonderful, easy, inexpensive recipe for a simple but delicious little cheese. Kids, with adult supervision with the heating, can even make this, as the ingredients are all just simple stuff from your kitchen!
Ingredients
  • 1 gallon Goat or Cow Milk
  • 1 cup White Vinegar
  • 2-4 tsp. Sea Salt
Instructions
  1. Put milk in stainless pot, sprinkle on the salt and stir it well.
  2. Heat to 190 degrees F.
  3. Remove pot from heat and quickly stir in the vinegar, making sure it's well blended; let set for 20 to 30 minutes (checking to make sure it is good and curdled).
  4. Line colander with cheesecloth, pour milk through (whey should be yellow and a little cloudy).
  5. Bring up the corners of cheesecloth and squeeze as much whey out as possible; I let it sit hanging from the edge of the pot at this point for maybe 15 to 20 minutes to make sure all the whey has dripped out.
  6. Open the cheesecloth and you will have a lovely ball of cheese. Put it in a covered crock in the fridge until chilled.
  7. You can use it as a spread, or in salad like feta, or crumbled like queso fresca in enchiladas or tacos, or instead of ricotta in lasagna or manicotti. We have even made a rustic cheese/pear pie with this cheese when we couldn't find mascarpone locally, letting the mixed filling sit in the fridge overnight to soften it up a bit and make it a bit smoother. You can also use it as the base for filling for cheese danish pastry.
  8. We like to stir herbs, nuts, roasted peppers, sun-dried tomatoes, etc into it when it’s still liquid (it’s easier to stir that way) and this makes a great spread for crackers as an appetizer. Hope you enjoy this nice little cheese!
Notes
Be sure not to use "ultra-pasteurized" milk.

Photos by George Wesley and Bonita Dannells.

149 Comments on "How to Make a Simple Little Cheese"
  1. Comment left on:
    October 26, 2011 at 2:46 pm
    DianeF says:

    I think I could make cheese like this. It would be so great to try this! I’d love to have the starter kit.

  2. Comment left on:
    October 26, 2011 at 2:49 pm
    Cyndi says:

    I’m so glad to find such a simple cheese recipe! Thanks!

  3. Comment left on:
    October 26, 2011 at 2:50 pm

    How totally fun!! I’m going to try using your lovely recipe for cheesecake. :)

  4. Comment left on:
    October 26, 2011 at 2:52 pm
    Charry says:

    I had no idea making cheese could be so simple. I can’t wait to try it.

  5. Comment left on:
    October 26, 2011 at 2:56 pm
    Annette says:

    Thanks for the simple recipe, didn’t know it could be so easy. Can other milks be used such as almond? Would love to try the kit. Thanks for the opportunity to win it!

    • Comment left on:
      October 26, 2011 at 3:00 pm
      Andrew says:

      Unfortunately, nut milks don’t work the same way (whey!) when it comes to cheesemaking. However, a little bit of googling and you’ll come up with some interesting alternative techniques (though none are identical, as far as I can tell).

      Also, making tofu from soy milk is actually a very similar process (though it requires a different coagulant).

      Hope that helps!

  6. Comment left on:
    October 26, 2011 at 2:57 pm
    Jeana Marshak says:

    I have been wanting to make my own homemade mozzarella for awhile, but thought it might be a little daunting. This looks like a great, easy way to try.

    • Comment left on:
      October 26, 2011 at 3:02 pm
      Andrew says:

      Ricki’s 30-Minute Mozzarella recipe is easy — and it really does take just about half an hour. Oh, and it’s delicious, too.

      I’ve shown up at parties with a gallon of milk, worked my way into the kitchen, and come out a few minutes later with a tray of fresh caprese, with still-warm slices of mozzarella. Best party trick EVER!

  7. Comment left on:
    October 26, 2011 at 3:00 pm
    Dawn Stoops says:

    I’ve been wanting this book for a while not and it’s in my Amazon wishlist for a Christmas present, but I’d love to win it sooner! :)

  8. Comment left on:
    October 26, 2011 at 3:11 pm
    Hugh says:

    I’d really love to start making cheese.

  9. Comment left on:
    October 26, 2011 at 3:17 pm
    Leigh says:

    I’ve been thinking about making cheese. Thanks!

  10. Comment left on:
    October 26, 2011 at 3:17 pm
    Jo says:

    I would love to make ricotta and feta cheese. I hear it is really quite simple.

  11. Comment left on:
    October 26, 2011 at 3:23 pm
    Ryan G. says:

    I want to win and make some cheese!

  12. Comment left on:
    October 26, 2011 at 3:30 pm
    Kristen Wheatley says:

    Sounds lovely. I think I’ll try it tonight. I tried tweeting to enter the contest – it didn’t work, and I tried liking it, which worked, but not to enter the contest.

  13. Comment left on:
    October 26, 2011 at 3:33 pm
    michelle anderson says:

    Can’t wait to try this, it’s been on my list. And, quite frankly, I love cheese.

  14. Comment left on:
    October 26, 2011 at 3:37 pm
    Julie says:

    I just found this site, & I can’t wait to read everything & try the recipes! We’re having my inlaws for Thanksgiving — I think I’ll have to make cheese for the appetizer! Thank you!

  15. Comment left on:
    October 26, 2011 at 3:44 pm
    Christine says:

    I am very excited to try making cheese – that’s my goal for the year, so thanks for the recipe!

Leave A Comment
Name (required)
Website Url (completely optional)
XHTML: feel free to use any of these tags.
Rate Recipe:  

Seeing unhealthful or otherwise icky ads? Please let me know.
© 2010-2014 Andrew Wilder / Eating Rules — All Rights Reserved.