DIY





Cheese-Making Basics for Beginners

You don’t have to be a professional to enjoy fresh, homemade cheese.

| April/May 2018

Cheese in one hour? Is it really possible? It is! In some cases, you can have ready-to-eat cheese in well under an hour. One-hour cheese making, like any craft, requires certain tools, practices, and tricks — just stick to the simple guidelines below, and you’ll be a cheesemaker in no time.

The Workspace

The parameters for prepping your space for making fresh cheese are far more flexible than if you were making aged cheese. Use the same cleanliness habits and common sense you would for any type of cooking — no bleach needed. Biodegradable soap, hot water, and fresh kitchen towels will do the trick.

Specialized Equipment

These micro-batch recipes call for a gallon or less of milk, and that makes gathering tools in an average kitchen a breeze — no need for 5-gallon vats here! Aside from common measuring spoons and cups, a large spoon, a colander, and bowls, you’ll need three additional tools.

Cheesecloth. The disposable cheesecloth you’ll find at most grocery stores — with huge holes — will sadly let your precious curds slip through the “cracks.” Get your hands on reusable “butter muslin” or Grade 90# or 120# cheesecloth. In fact, a brand-new washed handkerchief or a lint-free tea towel will work better than the grocery-store gauze.



Stockpot. An average stainless-steel or enameled pot is ideal when it comes to cheese making. The kind used to make pasta can usually hold a gallon of milk perfectly. If you must purchase one, select a pot with the thickest base you can afford, because thin bases tend to scorch milk. Avoid uncoated aluminum and cast-iron pots as well — they can corrode with acids and impart a metallic flavor.

Thermometer. A thermometer will be invaluable while you’re learning. A common 5-inch metal probe meat thermometer, a simple digital thermometer, or a food-safe glass milk thermometer will do. An analog thermometer should span 0 to 220 degrees Fahrenheit with markings at least every 2 degrees.






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