Cheese Recipe

Prepare milk

Pour 4 cups whole milk into a heavy-bottomed saucepan. Slowly heat the milk over medium-low heat, stirring occasionally to prevent scorching, until it reaches 86°F (30°C). Use an instant-read thermometer for accuracy.

Add calcium chloride (if used)

If using pasteurized store-bought milk, dissolve 1 tsp calcium chloride in 2 tbsp cool water and stir into the milk thoroughly. This helps improve curd formation.

Add starter culture

Sprinkle 1 tsp mesophilic starter culture evenly over the surface of the warmed milk. Let it rehydrate for 1 minute, then gently stir it into the milk using an up-and-down motion for about 30 seconds. Cover and allow to ripen for 45 minutes at 86°F (30°C). Maintain temperature; a towel-wrapped pot or a low oven can help.

Dilute rennet

Dilute 1 tsp liquid rennet in 2 tbsp cool, non-chlorinated water. Mix gently, avoiding frothing.

Add rennet and set

Stir the diluted rennet into the milk with a gentle up-and-down motion for about 20 seconds, then stop stirring. Cover the pot and let the milk sit undisturbed for 45–60 minutes at 86°F (30°C) until a clean break forms (a custard-like set that separates when cut).

Cut the curd

When the curd is set, cut it into 1/2-inch cubes using a long knife or curd cutter. Make vertical cuts across the pot, then a second set of cuts perpendicular to the first. Let curds rest for 5 minutes to firm slightly.

Cook the curds

Gradually heat the curds to 100°F (38°C) over 20–30 minutes, raising temperature by ~2°F every few minutes. Gently stir the curds occasionally to keep them from matting. This encourages whey expulsion and firmer curds.

Drain whey

Once curds are at 100°F and have shrunk, pour the curds and whey through a cheesecloth-lined colander to drain. Reserve whey if desired for other uses. Allow curds to drain for 5–10 minutes, pressing gently with your hand to remove excess whey.

Salting and milling

Transfer drained curds to a bowl. Sprinkle 1 tsp cheese salt over the curds and gently break them into smaller pieces (milling) to distribute salt evenly. Taste and adjust salt if desired.

Pressing or shaping

For a simple farm-style cheese, pack curds into a small cheese mold or a bowl lined with cheesecloth. Press under a weight (about 2–4 lbs) for 2–4 hours at room temperature, flipping once after 1–2 hours for even expulsion of whey. For an unpressed fresh cheese, simply pack into a serving dish and chill 2 hours before serving.

Optional enrich and flavor

If using, gently fold 2 tbsp butter or cream into warm curds before pressing for a richer texture. Stir in herbs or cracked pepper (about 1 tsp) at this stage for flavored cheese.

Age or chill

If making a fresh cheese, refrigerate and use within 7–10 days. For a firmer, aged cheese, continue pressing and then age in a cool cellaring area (50–55°F / 10–13°C) for several weeks to months, turning periodically and monitoring for unwanted mold. (Aging specifics depend on style and are optional for this basic recipe.)

Serve

Unmold the cheese, slice or spread as appropriate, and serve chilled or at room temperature with crackers, bread, or as desired.