Are you a cheese lover? Do you want to learn how to make your own soft cheese at home? Look no further! In this guide, we will take you through the step-by-step process of crafting delectable soft cheese that will impress your family and friends. Let’s get started!

What You’ll Need

  • 4 liters of fresh milk
  • 1/4 teaspoon mesophilic starter culture
  • 1/4 teaspoon liquid calcium chloride (if using pasteurized milk)
  • 1/4 teaspoon rennet
  • Cheese salt
  • Cheesecloth

Step 1: Warm the Milk

Pour the fresh milk into a large stainless-steel pot and heat it gently over low heat until it reaches a temperature of 32°C (90°F). Stir occasionally to prevent the milk from scorching.

Step 2: Add Starter Culture

Sprinkle the mesophilic starter culture over the warmed milk and let it rehydrate for 1-2 minutes. Stir the milk gently to distribute the culture evenly.

Step 3: Add Calcium Chloride (If Using Pasteurized Milk)

If you’re using pasteurized milk, mix the liquid calcium chloride with 1/4 cup of non-chlorinated water. Add this mixture to the milk and stir for a couple of minutes.

Step 4: Add Rennet

Dissolve the rennet in a bit of non-chlorinated water, following the package instructions. Slowly pour the rennet mixture into the milk while stirring gently. Continue stirring for another minute.

Step 5: Let the Milk Set

Cover the pot with a lid and let the milk sit undisturbed at room temperature for 12-24 hours. During this time, the milk will coagulate and form a custard-like texture called curds.

Step 6: Cut the Curds

Once the curds have formed, use a long knife to cut them into small cubes. Make straight cuts about 1 cm apart in one direction, then repeat in the perpendicular direction, creating a grid pattern. Let the curds rest for 5 minutes.

Step 7: Cook the Curds

Gently heat the curds to a temperature of 42°C (108°F) while stirring slowly. This helps expel whey and further firm up the curds. Stir for about 20-30 minutes, then let the curds settle for another 5 minutes.

Step 8: Drain the Whey

Line a colander with cheesecloth and carefully transfer the curds into it. Tie the corners of the cheesecloth together and hang it to drain until the curds stop releasing whey. This process usually takes around 4-6 hours.

Step 9: Add Salt and Mold the Cheese

Once the curds have drained, sprinkle them with cheese salt to taste. Gently mix the salt into the curds, ensuring it is evenly distributed. Shape the cheese into rounds or any desired shape, then let it air dry for a few hours to develop a delicate rind.

Voila! Enjoy Your Homemade Soft Cheese

Congratulations! You’ve successfully made your own delicious soft cheese. It’s now ready to be savored and shared with your loved ones. Enjoy it on crackers, in salads, or as a creamy spread. We guarantee the taste will surpass any store-bought options. Happy cheese making!

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