Cheese Recipe
Make Cheese Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Milk & Cultures
Optional Finishing & Equipment
Method
Milk & Cultures
- 1
- 2
- 3
- 4
Add salt
Stir 1 tsp non‑iodized cheese salt into the milk so the salt is evenly distributed before rennet addition.
- 5
Add rennet and set
Dilute 1/4 tsp liquid rennet in the 2 tablespoons of cool water. Stir gently into the milk using an up-and-down motion for about 30 seconds. Stop stirring and cover the pot. Let milk sit undisturbed at 32–35°C (90–95°F) for 45–60 minutes, until a clean break forms when you insert a knife and lift the curd.
Curd Handling & Pressing
- 6
Cut the curd
Using a long knife or curd cutter, cut the curd into 1–1.5 cm (1/2 inch) cubes. Make parallel cuts in one direction, then rotate the pot 90° and repeat. Allow the curds to rest for 5 minutes to firm slightly.
- 7
Cook/heat the curds
Over 10–15 minutes, slowly raise the temperature of the curds to 38°C (100°F), increasing by about 1–2°C every 2–3 minutes. Stir gently and continuously to keep curds from matting; this expels whey and firms the curd. Once at 38°C, maintain that temperature for 20–30 minutes, stirring occasionally.
- 8
Drain whey
Line a colander with cheese cloth and place over a bowl or sink. Carefully ladle or pour the curds and whey into the colander, allowing whey to drain. Reserve whey if you want for other uses. Let curds drain for 10–15 minutes.
- 9
Salt and hoop
Gather the corners of the cheese cloth and gently press to expel more whey. Transfer curds into a lightly greased small cheese mold or shape by hand. If desired, sprinkle an additional 1/4–1/2 tsp salt over curds (included in the initial salt) and press gently to distribute. Fold cloth over top.
- 10
Press the cheese
Place the filled mold into a press or under a weight. Press at light pressure (~2–5 lbs/1–2 kg) for 30 minutes. Remove, flip the cheese in its cloth, rewrap and press at medium pressure (~10–20 lbs/4–9 kg) for 4–12 hours depending on desired firmness. For a semi-firm cheese, 6–8 hours is typical. Keep the cheese at room temperature (18–22°C / 64–72°F) while pressing.
Finishing & Storage
- 11
Unmold and air-dry
Unmold the cheese and remove the cloth. Place the cheese on a clean rack or board to air-dry at cool room temperature for 12–48 hours, turning occasionally, until a dry rind forms.
- 12
Age or refrigerate
For a fresh mild cheese, refrigerate and use within 1–2 weeks. For a more mature flavor, age the cheese in a cool humid environment (10–13°C / 50–55°F, 80–85% humidity) for 1–8 weeks, turning every few days and checking for mold; wipe with lightly salted water if necessary. The longer it ages, the firmer and more flavorful it will become.
- 13
Serving
Bring cheese to room temperature before serving. Slice or crumble as desired.