How to Make Soft Cheese: Three Great Recipes

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by Adobestock/Dariia Belkina

Soft cheeses require little equipment and are excellent choices for beginning cheese makers. Usually high-moisture cheeses that are eaten fresh, soft cheeses are quick, delicious, and easy to make. They are perfect for experimentation because once you have learned how to make soft cheese, you can vary the cheese simply by adding herbs, spices, honey, or other flavorings.

Most of these cheeses have a creamy, spreadable consistency. Many are called “bag cheeses,” because the curds are drained in a bag of butter muslin. They are made by coagulating milk or cream with cheese starter or with an acid, such as vinegar or lemon juice. Some recipes call for a little rennet to help firm the curds.

It’s important to drain the soft cheese in a place where the temperature stays close to 72°F (usually the kitchen). If the temperature and humidity are too high, you will have problems with yeast, which may produce a gassy, off-flavored cheese. If the temperature is too low, the cheese will not drain properly. The yield from 1 gallon of milk is usually 1 1/2 to 2 pounds of soft cheese, depending on the type of milk you use and the desired consistency of the cheese. The greater the butterfat content, the higher the cheese yield.

Soft cheeses will keep for 1 to 2 weeks in the refrigerator. Although it is not my first choice, they may also be frozen. If you want to salt your cheese, it’s best to wait until after thawing to add the salt; salt will increase the freezing temperature of the cheese and therefore it will not keep as well. The cheese making techniques used in this section are very straightforward.

Note: When a recipe calls for warming the milk, do not use direct heat (on the stove), unless specified. Heat the milk indirectly, with the cheese pot resting in a bowl or sink full of hot water.

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