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How to Make Cheese at Home: 3 Easy Steps

A beginners guide to making cheese at home, from milk to yum it's full of fun...

1. Heat Milk

The first step, when making soft cheese, is to slowly heat milk to 86F degrees. This can be done on a stovetop with low heat.

Quick Tip: The best way to make good cheese is to start with good milk.

Look for milk processed locally, within your state. Milk labeled Ultra-Pasteurized will not work for most cheese making recipes.

If you need help finding milk locally, visit our Good Milk List.


2. Add Culture Packet

Culture is then added and mixed in before covering the pot and letting the milk sit quietly for 6-12 hours.

If you are not using a pre-measured culture packet rennet may need to be added, to coagulate the milk and form a solid curd.

What is Culture? Culture is a 'friendly bacteria' that converts lactose, milk sugar, into lactic acid. Adding specific cultures to milk, prevents the growth of unwanted bacteria and helps develop the desired flavor and body for your finished cheese.


3. Drain Curds

When ready, the milk will thicken into a solid curd, similar to yogurt. The curd can be ladled into a large colander lined with Butter Muslin, to drain whey (liquid).

The finished texture of your cheese can be customized by draining for more or less time. Most curd can be drained at room temperature or in the refrigerator.

Note: In some recipes, like Creme Fraiche, Sour Cream, and Yogurt this step is optional, depending on the desired texture.


Customizing Your Cheese

In addition to the texture, which can be customized while draining the curds, flavor can be customized by adding herbs, fruit, chopped vegetables, nuts, honey, jam...

With a simple soft cheese your favorite ingredients can be mixed right in. You can even split the cheese into two or more containers, before customizing, to create a variety of cheese from the same batch.

At New England Cheesemaking Supply Company we help you make cheese and have fun along the whey.

From beginner to advanced it's easy to make cheese at home. Here are some supplies to help you get started. We also have fun cheese making kits and over one hundred cheese making recipes.

Sold out
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Get exclusive discounts, cheese making e-books, recipes, and more!

We are a second generation, family owned company committed to sustainability and the support of local business, our local community, and the cheese-making community worldwide.

We believe in the importance of loving what we do, in sharing stories and recipes, teaching classes, and providing the best cheese making supplies. Our enthusiasm and love for our work and customers continues to be our guiding light.

Get started with our easy to use cheese making supplies

Helping You Make Cheese and Have Fun Along The Whey

Get exclusive discounts, cheese making e-books, recipes, and more!

A beginners guide to making cheese at home, from milk to yum it's full of fun...

How to Make Fresh Cheese at Home

1. Heat Milk

Step 1. The first step, when making soft cheese, is to slowly heat milk to 86F degrees. This can be done on a stovetop with low heat.

Quick Tip: The best way to make good cheese is to start with good milk.

Look for milk processed locally, within your state. Milk labeled Ultra-Pasteurized will not work for most cheese making recipes.

If you need help finding milk locally, visit our Good Milk List.


2. Add Culture Packet

Step 2. Culture is then added and mixed in before covering the pot and letting the milk sit quietly for 6-12 hours.

If you are not using a pre-measured culture packet rennet may need to be added, to coagulate the milk and form a solid curd.

What is Culture? Culture is a 'friendly bacteria' that converts lactose, milk sugar, into lactic acid. Adding specific cultures to milk, prevents the growth of unwanted bacteria and helps develop the desired flavor and body for your finished cheese.


3. Drain Curds

Step 3. When ready, the milk will thicken into a solid curd, similar to yogurt. The curd can be ladled into a large colander lined with Butter Muslin, to drain the whey (liquid).

The finished texture of your cheese can be customized by draining for more or less time. Most curd can be drained at room temperature or in the refrigerator.

Note: In some recipes, like Creme Fraiche, Sour Cream, and Yogurt this step is optional, depending on the desired texture.

Customizing Your Cheese

In addition to the texture, which can be customized while draining the curds, flavor can be customized by adding herbs, fruit, chopped vegetables, nuts, honey, jam...

With a simple soft cheese your favorite ingredients can be mixed right in. You can even split the cheese into two or more containers, before customizing, to create a variety of cheese from the same batch.

At New England Cheesemaking Supply Company we help you make cheese and have fun along the whey.

From beginner to advanced it's easy to make cheese at home. Here are a few supplies to help you get started. We also have fun cheese making kits and over one hundred cheese making recipes.

Sold out
Sold out
Sold out

Get exclusive discounts, cheese making e-books, recipes, and more!

We are a second generation, family owned company committed to sustainability and the support of local business, our local community, and the cheese-making community worldwide.

We believe in the importance of loving what we do, in sharing stories and recipes, teaching classes, and providing the best cheese making supplies. Our enthusiasm and love for our work and customers continues to be our guiding light.

Get started with our easy to use cheese making supplies

Helping You Make Cheese and Have Fun Along The Whey

Get exclusive discounts, cheese making e-books, recipes, and more!