The Cheese Making Process
It is easy and fun to make cheese at home. When starting out, there are three basic
components to think about, ingredients, equipment and the process.
In this article you will learn about the process of cheese making. From milk to yum, we
are sure you will have fun make delicious cheese at home. Here are a few simple
techniques to help you get started.
If you would like to learn more about equipment or the process simply click on one of the
links below.
1. Ingredients
2. Equipment
3. The Process
Before Starting
Just like in canning, preserving, and bread making, cleanliness is important in
cheesemaking as well. The process of cheesemaking will provide an ideal environment
for friendly bacteria to ripen your milk; being sure your environment is clean will help the
cultures stay strong, happy and healthy without having to compete against unwanted
bacteria.
The first step in cheesemaking is to clean and sterilize both your equipment and surface.
For an easy way to sterilize equipment, fill your cheese pot with water, toss in any heat
safe, submersible equipment that will fit, place the top on your pot, bring the water to a
roaring boil and maintain the boil for at least 15 minutes. Tongs can be sued to remove
items from your pot or you can empty the pot into a sterilized colander placed in a sink.
Be sure to have a sterilized surface to set your equipment onto.
To sterilize surfaces and all other equipment, mix a solution of two tablespoons
household bleach per one gallon of water. Wipe down surfaces using a clean cloth and
the solution. Dip any equipment that was not able to be sterilized within your pot and then
rinse thoroughly. Note: Direct contact with bleach may harm the growth of cheesemaking
bacteria and can kill rennet.
Prior to storing your equipment once you are finished making cheese it is a good practice
to clean all equipment thoroughly and sterilize once more.
Heating The Milk
Once all your equipment is set you can begin heating your milk. A recipe will indicate
what temperature to bring your milk to. Heating milk slowly is best; a good rule of thumb is
to increase the heat by 2F per minute. Throughout the cheesemaking process you will
want to be as accurate with temperatures as possible since it can greatly influence the
quality of your cheese.
Direct Heating
Water Bath Heating
Water Jacket Heating
Related Supplies
Tel-Tru Thermometer
5 inch
Adding Ingredients
Cheese Coloring
Calcium Chloride
Lipase
Citric Acid
Adding Mold Powders
Adding Cultures
Adding Rennet
Cutting Curds
Curds are cut to help expel whey. A moist cheese will call for large curds while a drier
cheese will need much smaller curds. Your recipe should specify what size curds your
cheese will need. We recommend using a curd knife for this process unless your recipe
specifies otherwise.
Clean Break
Cutting Uniform Curds
There is a Whale in my Curds
Related Supplies
Curd Knife 14"
$14.95
Add to Cart
Curd Knife 12"
$39.95
Add to Cart
Cooking Curds
The process of cooking curds helps them expel whey, firm up and reach the desired acid levels.
You will notice the curds get smaller and form a more solid texture the longer they cook. Different
cheeses need different amounts of moisture left in the curd. You will want to refer to your recipe as
a guide for how long and at what temperature to cook your curds. Increase the heat slowly; unless
your recipe suggests otherwise a good rule of thumb is to increase the heat by two degrees every
five minutes. If curds are heated too quickly a skin will form and trap moisture inside the curd, this
can create problems with moisture pockets in your finished cheese.
Stir While Cooking
Letting the Curds Settle
Related Supplies
Stainless Steel Skimmer
Tel-Tru Thermometer
$25.95
Draining Curds
Once the curds are cooked they will be ready to drain. You will want to follow the steps for
the particular type of cheese you are making.
Soft Cheese
Hard Cheese
Mold Ripened Cheese
Related Supplies
Butter Muslin
Crottin Cheese Mold
Reed Cheese Mat
$3.00
Molding & Pressing Hard Cheese
Molding Curds
Removing Wrinkles
Pressing Cheese
Related Supplies
Hard Cheese Mold (Small)
Cheesecloth
Cheese Press
Add to Cart
Salting
Brining a Hard Cheese
Salting Soft Cheese
Salting Mold Ripened Cheese
Related Supplies
Cheese Salt
Calcium Chloride
Add to Cart
Preparing for Aging
After your cheese is pressed or formed and salted, if needed, it will be time to air dry. If your
cheese is has been pressed and is still in the mold take it out of the mold and gently remove all
cloth. If your cheese was formed but not pressed simply remove it from the mold. To air dry place
your cheese onto a cheese mat or wooden board, cover with cheesecloth or muslin, and allow it to
dry for the specified amount of time found in your recipe. During the drying phase flip your cheese
throughout the day to be sure all surfaces are drying evenly.
Once mold ripened cheese is finished air drying it should be ready for aging.
If you are not leaving a natural rind on your hard cheese, here few different options to prepare hard
cheese for aging.
Waxing Cheese
Bandaging Cheddar
Applying Oil to Cheese
Related Supplies
Cheese Wax Brush
Red Cheese Wax
$8.95
Add to Cart
Cheesecloth
$3.95
Aging Cheese
Aging is where your cheese will really start to develop true flavor and is an art in itself. There are
many people who devote their time solely to aging cheese; they are referred to as an affineur.
To become your own affineur at home you will want to create an environment that is between 52-
55F with a relative humidity of 80-98%. This location will be your cheese cave.
How to Regulate Humidity
Aging Cheese in a Container
Related Supplies
Hygrometer and Thermometer
Suggestions for Home Cheese Cave
Refrigerator
Converted Refrigerator
Wine Cooler
Basement or Root Cellar
Related Supplies
Refrigerator Thermostat
$119.95
Add to Cart
Hygrometer and Thermometer
$44.95
Add to Cart
To learn more about equipment or the process simply click on one of the links
below.
1. Ingredients
2. Equipment
3. The Process
