Cheese Recipe

Warm milk

Pour 4 cups whole milk into a heavy-bottomed pot. If you want a slightly milder texture, add up to 1/2 cup cool non-chlorinated water (optional). Slowly heat the milk over medium-low to 32–33°C (90–92°F), stirring occasionally to prevent scorching. Use an instant-read thermometer and remove from heat once target temperature is reached.

If you are using pasteurized store milk, mix 1/2 tsp calcium chloride into 1 tablespoon cool water and stir it into the warmed milk evenly to help coagulation.

Add culture

Sprinkle 1 teaspoon mesophilic starter culture over the surface of the warmed milk. Let it sit undisturbed for 1–2 minutes to rehydrate, then gently stir it in with an up-and-down motion for 30 seconds. Maintain the milk temperature at 30–33°C (86–92°F).

Add rennet

Dilute 1/4 teaspoon liquid rennet in 2 tablespoons cool, non-chlorinated water. Stir gently into the milk with an up-and-down motion for about 30 seconds, then stop stirring and cover the pot. Let milk sit undisturbed for 30–45 minutes until a clean break forms (curd separates cleanly when a knife is inserted and lifted).

Cut the curd

When you have a firm curd with a clean break, use a long knife or curd cutter to cut the curd into 1/2–3/4 inch cubes. Make parallel cuts one direction, then turn the pot and make perpendicular cuts to form cubes.

Stir and rest

Gently stir the curds for 5 minutes to help them contract and expel whey, keeping the temperature steady at 30–33°C (86–92°F). Let the curds rest for 5 minutes to firm slightly.

Cook the curds

Over 20–30 minutes, slowly raise the temperature to 38–39°C (100–102°F) by increasing heat in small increments, stirring gently and occasionally to prevent matting. This helps the curds expel more whey and develop texture. Once at temperature, continue gentle stirring for another 10 minutes.

Drain whey

Line a colander with cheesecloth and place over a bowl or sink. Pour curds and whey into the colander allowing most of the whey to drain. Reserve whey if you want to use later. Gather the cheesecloth corners and tie or lift to form a bag. Let drain for 15–30 minutes, pressing gently by hand occasionally to expel more whey.

Salt and press

Open the cheesecloth and break the curd into a bowl. Sprinkle 1 teaspoon fine salt over the curds and mix gently but thoroughly. If adding optional herbs or spices, fold them in now. Transfer curds into a small cheese mold or back into the cheesecloth-lined colander and press under 5–10 lbs (2–4.5 kg) of weight for 2–4 hours at room temperature for a semi-fresh cheese. Flip the cheese once after the first hour and rewrap to ensure even pressing.

Short aging / refrigeration

For a fresh cheese, remove the cheese from the press after 2–4 hours, unwrap, and transfer to the refrigerator. Chill for at least 4 hours before serving; flavor will be mild and texture sliceable. Keeps 5–7 days refrigerated.

Optional longer aging

If you want a firmer, more developed cheese, salt the surface lightly and age in a cool, humid place (10–13°C / 50–55°F at 85–95% humidity) for 1–6 weeks, turning and checking for mold. Waxing or vacuum-sealing after initial dry surface development will help aging. Note: longer aging requires more specific equipment and hygiene; this simple recipe is best as a fresh/semi-firm cheese.