Many people assume cheesemaking needs a cave and months of aging. Fresh cheeses, however, take less than an hour and use ingredients you already have. Start with acid-set cheeses, then try mozzarella.
The basic idea
Cheese is made by curdling milk: separating it into solid curds (protein and fat) and liquid whey. You can curdle milk with acid (lemon juice, vinegar, citric acid) or with rennet, an enzyme that gives a firmer, more elastic curd.
Choosing the milk
Use pasteurized whole milk. Avoid ultra-pasteurized (UHT) milk for rennet cheeses: high heat damages the proteins and curds will not form properly. It is fine for ricotta and paneer. Raw milk carries a risk of harmful bacteria and is not recommended for home cheesemaking.
Ricotta-style cheese (the easiest)
- Heat 8 cups of whole milk (plus 1 cup of cream for richness) with a pinch of salt to about 185 to 190°F, just below a simmer.
- Turn off the heat and stir in 3 tablespoons of lemon juice or white vinegar.
- Let it sit 10 minutes as curds form.
- Ladle into a strainer lined with cheesecloth and drain 10 minutes for soft cheese, longer for firmer.
Use it in lasagna, on toast with honey, or in pancakes. Strictly speaking, traditional Italian ricotta is made from whey, but this whole-milk version is what most home cooks make.
Paneer
The same method, but with full drainage and pressing: wrap the curds in cloth, place a heavy weight on top for an hour or two, then cut into cubes. Paneer does not melt, so it is perfect for curries and grilling.
Queso fresco
A mild, crumbly Latin American cheese. Make the curds with vinegar, drain, salt, and press lightly. Crumble it over tacos, beans and salads.
30-minute mozzarella
This uses citric acid and rennet (available online or in cheesemaking kits). The milk is acidified, heated to about 90°F, set with rennet, cut, heated again, then the curds are heated in hot water or the microwave and stretched until smooth and shiny. It takes a few tries to get the texture right, but it is very satisfying.
Food safety
Use clean equipment, refrigerate fresh cheeses right away, and eat them within about a week. Fresh cheeses are perishable like milk.
Using the whey
The leftover whey can replace water in bread dough, see how to make homemade bread, or be added to smoothies and soups. To freeze cheese you have made or bought, read can you freeze cheese.
