How to Make Cheese at Home: 5 Easy Recipes (2024)

Ingredients

• 1 pint whole milk (not ultra-pasteurized)
• 1 pint heavy cream (ultra-pasteurized is ok)
• 1 packet Crème Fraîche culture

Equipment

• thermometer
• ladle
• large colander (optional)
• large bowl (optional)
• butter muslin (optional)

1. Pour milk and cream into pot and slowly heat to 86°F. Stir gently while heating.
2. Add 1 packet Crème Fraîche culture to heated milk/cream and gently stir for two minutes.
3. Place a lid on the pot and let milk sit quietly, at room temperature, for 6-12 hours.
4. Once the milk thickens into a solid curd, similar to a thin yogurt it can be transferred into a storage container and placed in the refrigerator. For a thicker texture continue onto step 5.
5. Place a sterilized colander into a large bowl and line it with butter muslin.
6. Ladle curd into lined colander. Once transferred, fold a layer of cloth over the draining curd.
7. Drain curd in the refrigerator or at room temperature for 1-2 hours. Drain longer for a drier cheese.

Store the finished Crème Fraîche in a covered dish or container in the refrigerator. It should last for 7-10.

Ingredients

• 1 pint whole milk (not ultra-pasteurized)
• 1 pint heavy cream (ultra-pasteurized is ok)
• 1/4 tsp tartaric acid
• 1/4 cup warm water

Equipment

• 2+ qt stainless steel pot
• thermometer
• measuring spoon
• measuring cup
• slotted spoon or ladle
• large colander
• large bowl
• butter muslin

1. Pour milk and cream into pot and slowly heat to 185-190°F. Stir gently while heating. Hold at the final temperature for 5 minutes.
2. Add 1/4 tsp Tartaric Acid to 1/4 cup warm water, stir to dissolve. Add diluted Tartaric Acid to heated milk/cream and gently stir.
3. The curds (solid) will begin separating from the whey (liquid). Once curds form a thin cream of wheat consistency, stop stirring and let cool for 20 minutes.
4. While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
5. Ladle curds into lined colander. Once transferred, fold a layer of cloth over the draining curd.
6. Drain curds in the refrigerator or at room temperature for 1-2 hours. Drain longer for a drier cheese.

Store the finished Mascarpone in a covered dish or container in the refrigerator. It should last for 7-10.

Ingredients

• 1 gallon skim milk (not ultra pasteurized)
• 1 packet fromage blanc culture

Equipment

• 6+ qt stainless steel pot
• thermometer
• ladle
• large colander
• large bowl
• butter muslin

1. Pour milk into pot and slowly heat to 86°F. Stir gently while heating.
2. Add 1 packet fromage blanc culture to heated milk and gently stir for two minutes.
3. Place a lid on the pot and let milk sit quietly, at room temperature, for 6-12 hours. Until the milk thickens into a solid curd, similar to yogurt.Place a sterilized colander into a large bowl and line it with butter muslin.Ladle curd into lined colander. Once transferred, fold a layer of cloth over the draining curd.
4. Drain curd in the refrigerator or at room temperature for 1-2 hours. Drain longer for a drier cheese.

Store the finished Fromage Blanc in a covered dish or container in the refrigerator. It should last for 7-10.

Ingredients

• 1 gal whole milk (not ultra-pasteurized)
• 1 tsp citric acid
• 1/2 cup cool water
• 1 tsp salt (optional)

Equipment

• 6+ qt stainless steel pot
• thermometer
• measuring spoon
• measuring cup
• slotted spoon or ladle
• large colander
• large bowl
• butter muslin

1. Add 1 tsp Citric Acid to 1/2 cup cool water, stir to dissolve. Pour milk and diluted Citric Acid into pot and stir gently.
2. Heat milk to 190-195°F. Stir gently and heat slowly. Optional: Add 1 tsp salt to milk before heating.
3. As curds rise, use a perforated ladle to gently move the curd from the sides of the pot to the center.
4. Curds will consolidate and float. Stop stirring and allow curds to rest for 10 minutes.
5. While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
6. Ladle curds into lined colander. Once transferred, fold a layer of cloth over the draining curds.
7. Drain curds in the refrigerator or at room temperature for 15 minutes. Drain longer for a drier cheese.

Store the finished Ricotta in a covered dish or container in the refrigerator. It should last for 7-10.

Ingredients

• 1 gal whole milk (not ultra-pasteurized)
• 1 tsp citric acid
• 2 cups warm water
• 1 tsp salt (optional)

Equipment

• 6+ qt stainless steel pot
• thermometer
• measuring spoon
• measuring cup
• slotted spoon or ladle
• large colander
• large bowl
• butter muslin
• small plate
• jar with 1 gal of water

1. Pour milk into pot and heat to 190°F (88°C). Stir gently while heating. Once heated, hold temperature for 15 minutes.
2. Add 1 tsp Citric Acid to 2 cups warm water, stir to dissolve.
3. Cool milk to 170°F (76°C), then slowly add citric acid and gently stir the milk.
4. Continue stirring the milk until curds (solid) and whey (liquid) separate. Once separated, stop stirring and let rest for 15 minutes.
5. While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
6. Ladle curds into lined colander. Let curds drain for 30 minutes, gently stir every 10 minutes.
7. Gather the muslin and twist curds into a firm ball. Keep the ball of curd in the colander and place a small plate over top.
8. Place a jar with 1 gallon of warm water on top of the plate for 10–15 minutes. Once firm, unwrap the cheese and enjoy or place in a sealed container in the refrigerator for 4–7 days.