How to Make Cheese at Home: 3 Easy Steps

Step 1

Heat Milk

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

Step 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.

Step 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 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 Crème Fraîche, Sour Cream, and Yogurt this step is optional, depending on the desired texture.