How to Make Cheese

By LeafTV Editor

How to Make Cheese. Making cheese is not a difficult task. Cheese basically requires milk, culture and rennet, which are available from any cheese-making supply company. Read on to learn how to make cheese.

Make Soft Cheese

Step 1

Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 80 F.

Step 2

Stir in the buttermilk and the diluted rennet solution.

Step 3

Stir well and cover the pot with a tight fitting lid.

Step 4

Allow to set at room temperature for eight to 12 hours. Note that the texture of the milk will change and it will start resembling thick, soft cheese.

Step 5

Line another pot with cloth.

Step 6

Pour the cheese mixture in and let the cheese drain for about six to eight hours. Most of the liquid should drip and the cheese should be fairly thick.

Step 7

Mix in spices, salt and herbs of your choice, after the cheese has drained.

Make Hard Cheese

Step 8

Pour the milk in a stainless steel or enamel pot. Warm it on the stove until the temperature reads 88 F.

Step 9

Stir in the buttermilk.

Step 10

Set the milk aside for one hour to cultivate. Ensure that the mixture stays at 88 F. You may put the pot containing milk in a sink filled with hot water.

Step 11

Mix in the rennet with the cool water. Stir it into the milk.

Step 12

Keep this solution aside for about 45 minutes, while maintaining the temperature at 88 F. This process coagulates the milk.

Step 13

Test whether the curd is ready for cutting by dipping your finger in the curds. If the curds break evenly on your finger, it is ready.

Step 14

Cut the curds into half-inch cubes and let them sit for 20 minutes.

Step 15

Increase the temperature to 99 F. Remember to increase heat very slowly over a 30-minute period.

Step 16

Stir often to prevent the curds from getting entangled. Cook the curds at this temperature until you notice that the curds feel spongy and have lost a custard-like consistency. This will usually take 30 to 45 minutes.

Step 17

Let the curds settle to the bottom of the pot and carefully drain some of the whey.

Step 18

Pour remaining curds and whey into a colander. Allow to drain for 10 minutes.

Step 19

Put the curds back into the pot and mix in four teaspoons of salt.

Step 20

Ensure that you mix properly by breaking up any curds that have stuck together. Also remember to keep the curds warm by placing the pot in a sink full of hot water for about an hour.

Step 21

Line a cheese press with cheesecloth and pour curds into the press.

Step 22

Press at 15 pounds pressure for 20 minutes. Remove the cheese from the press. Turn over and redress onto another clean cheesecloth and press at 30 pounds pressure for two hours. Remove cheese from press, redress in a clean cheesecloth and press at 30 to 40 pounds for 12 hours or overnight.

Step 23

Remove the cheese from the press and allow to air dry several days until the cheese is dry to the touch.

Step 24

Turn the cheese several times a day while it is drying.

Step 25

Coat with cheese wax when the cheese is dry to the touch.

Step 26

Age the cheese at 55 degrees F for two to six months. For stronger cheese, age it for six to12 months or longer.