Transform your ordinary milk and other dairy product into yummy, mouth-watering slabs of home-made cheese. We have taken the liberty of compilingnine simple DIY kinds of cheese, so get your aprons ready and startyour stovetop burners!
1. Farmer's Cheese
Farmer’s cheese typically refers to any un-ripened, un-aged, soft or semi-soft, white cheese. This is one of the easiest cheese recipeone can whip up in the comforts of your own kitchen. Essentially, this type of cheese is made byby combining milk with an acid and heating it until the curds (solid) separate from the whey (liquid).
This is an incredibly versatile cheesewith amild, milky and butteryflavor. It is great for use as spread on crackerswith or without other fruit or veggie spreads.
2. Queso Fresco
Queso Fresco is a traditional Mexican Cheese and is a quintessential part of Mexican cuisine. It tastes slightly salty and mildly tangy, similar to Farmer's Cheese. Quesco Fresco is a simple, quick cheeseand is a perfectcomplement to a variety of dishes. Making this cheese takes no time at all —acidify the milk and leaveto curdle, then strain in cheesecloth and press! Voila!
Click to Watch:How to Make Farmer's Cheese
3. Cottage Cheese
Cottage cheese has long been a staple, especially to the health conscious population. Cottage cheese has a mild flavorwhichmakes it the perfect component for a delicious, light breakfast or lunch and can be consumed on its own or added to sweet or savory recipes. Making homemade cottage cheese is fairly simple and once you discover howeasy it is to make you'll never pick upthat cottage cheese tub in the supermarket again!
4. Cream Cheese
Cream cheese has a soft, spreadable texture, and mildly acidic flavor.Cream cheese is fantastic spread on crackers and bread, or as a base for dips, cheese cake, or frosting. This is a great option for beginners in cheese making as it is very easy to make!
Complete Cheese Making Kit – Make goat chevre, paneer, queso blanco, ricotta, mozzerella, colby, monterey jack and gouda!
Get this kit for beginner cheese making!
5. Cheddar Cheese
Cheddar cheese is the most widely eaten cheese in the world, indicating it's also the most liked cheese! It is a relatively hard cheese with a slightly crumbly texture. Cheddar cheese can be used in several ways: sliced, grated or chopped into plain bite-sized pieces. Making homemade Cheddar Cheese may take a little time but the taste gets sharper as it matures.
6. Mozzarella Cheese
A staple to salads, sandwiches, and pizzas, Mozzarella cheese is anotherversatile cheese popular in the kitchens ofmany American homes. Mozzarella follows a similar process to cottage cheese but with a bit more complexity. MakingMozzarella Cheese at home may seem very intimidating at first, but once you get the recipe downit will assert itsstarring role onyour everyday panini sandwich.
7. Parmesan Cheese
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Parmesan Cheese is a hard, dry cheese made from skimmed or partially skimmed cow's milk. Parmesan Cheese is a useful cheese to have around the house but making it may take a little time. The maturing process takes about 8-10 months.
8. ChèvreGoat Cheese
Chèvre is a soft cheese made from goat's milk and is perhaps one of the easiest cheeses to make at home. Chèvre doesn't require any aging but it does require a bacterial culture. Soft versions f chèvre may be herbed or spiced and is served as a table cheese, as cheese spread or as salad dressing.
9. Ricotta Cheese
Ricotta Cheese isvery quick and easy to make meaningit is a perfect for treat for an after-cheesemaking snack.Sincericotta does not undergo any ageingand generally does not contain added salt, it has a very light and sweet flavor that's a perfect pairing for savory dishes like lasagna.
No matter what cheese you choose for whatever recipe or occasion, we've got all your cheese-making basics covered! With a little practice and memorization you won't even need the recipes any more!You can also buy this Cheese Making Kit for a simple way to get started.
Want to learn more about the wonderful art of cheese making? You'll love this organic cheese series that takes you on a tour of an organic dairy farm, a meet and greet with a cheese monger, how to make the cheeses, and how to artfully craft your own cheese plate. Click here to watch: Making Cheese At Home Video Course
FAQs
General Cheese Processing Steps
- Standardize Milk.
- Pasteurize/Heat Treat Milk.
- Cool Milk.
- Inoculate with Starter & Non-Starter Bacteria and Ripen.
- Add Rennet and Form Curd.
- Cut Curd and Heat.
- Drain Whey.
- Texture Curd.
Cheese has been defined by. Davis as a product made from the curd obtained from milk by coagulating the casein. With the help of rennet or similar enzymes in the presence of lactic acid produced by added or adventitious micro-organisms.
Can I make my own cheese? ›
All you need are milk, buttermilk, lemon juice, and salt to make this white cheese— sometimes called farmer's cheese or fromage blanc. Use your fresh homemade cheese any way you would use cottage cheese, cream cheese, or ricotta cheese.
How is cheese made in 4 steps? ›
Here's how cheese is made in 4 easy steps.
- Step 1: splitting milk into curds & whey. The watery part of milk that remains after the formation of curds. ...
- Step 2: Draining the curd. The curd is collected together and pressed firmly. ...
- Step 3: Brining and coating cheese. ...
- Step 4: Ripening cheese.
The acid causes the milk to separate into curds and whey. Rennet is added – its enzyme acts on proteins in the curds, changing their structure and turning the curds into a gel. Further heating destroys the bacteria and denatures the enzymes leaving the curds sterile.
How is cheese made simple for kids? ›
Cheese is made by adding a bacteria or something acidic to milk. The bacteria or acid causes the protein in milk–called casein–to huddle together in tiny clumps. These tiny clumps are called the curd, and the liquid that is left behind is called the whey.
What is cheese kids? ›
Cheese is a food made from milk. Making cheese is a good way to preserve fresh milk, which quickly spoils. Like milk, cheese contains many nutrients, including protein, fat, calcium, phosphorus, and vitamins. Hundreds of different cheeses are produced and eaten all over the world.
Why is cheese pink? ›
In cheeses with colorants, such as annatto, pink discoloration is thought to be a result of factors (oxidation, precipitation, temperature, and photooxidation) affecting the constituents of the colorant itself (1, 5). Contrastingly, in cheeses without colorants, the cause of this defect is unknown.
Why is raw cheese illegal? ›
Unpasteurized milk, cheese and other dairy products may contain harmful pathogens and are not safe to eat, drink, or use in making foods. It is a violation of federal law enforced by the Food and Drug Administration to sell raw milk packaged for consumer use across state lines (interstate commerce).
Which cheese is the easiest to make? ›
Make chèvre. It is the world's easiest cheese. Or, if you do not have access to goat's milk, make fromage blanc. The process is just the same, and the results are just as impressive.
Homemade Cheese. Most homemade cheese is made from milk, bacteria and rennet. Cheese can be made from almost any kind of milk including cow, goat, sheep, skim, whole, raw, pasteurized and powdered.
What are the 4 main ingredients used to make cheese? ›
To sum up, cheese is made with four basic cheese ingredients: milk, starter culture, coagulant, and salt. How these ingredients are combined determines how strong or mild the flavor will be.
What are the 4 ingredients of a basic cheese? ›
Natural cheese is made from four basic ingredients including milk, salt, a “good bacteria” and rennet, an enzyme. From there, cheesemakers can adjust the basic recipe by adding other ingredients to make all of the cheeses we know and love.
What are the ingredients in easy cheese? ›
WHEY, CANOLA OIL, MILK PROTEIN CONCENTRATE, CHEDDAR CHEESE (MILK, SALT, CHEESE CULTURE, ENZYMES), MILK, CONTAINS LESS THAN 2% OF SODIUM CITRATE, SODIUM PHOSPHATE, CALCIUM PHOSPHATE, SALT, LACTIC ACID, SODIUM ALGINATE, MILKFAT, SORBIC ACID AS A PRESERVATIVE, COLOR (ANNATTO EXTRACT, APOCAROTENAL), ENZYMES, CHEESE CULTURE ...
