Plain Cheese Recipe

Heat milk

Pour 2 liters of whole milk into a large heavy-bottomed pot. Slowly heat the milk over medium-low heat, stirring occasionally to prevent scorching, until it reaches 32°C (90°F). Use a thermometer to monitor temperature.

Add starter culture

Remove the pot from direct heat briefly. Sprinkle the mesophilic starter culture (or add 2 tbsp live plain yogurt) over the milk surface and let it rehydrate for 1 minute. Gently stir the culture into the milk for 20–30 seconds, ensuring even distribution.

Ripen

Cover the pot and let the milk ripen for 30–45 minutes at 30–32°C (85–90°F). This allows the culture to acidify the milk slightly.

Add rennet

Dilute 1 tsp liquid rennet in 100 ml of cool, non-chlorinated water. Stir gently into the milk for 20–30 seconds, using an up-and-down motion. Cover the pot and let the milk sit undisturbed for 40–60 minutes at 30–32°C (85–90°F) until a clean break forms (the curd should be set and gelatinous).

Cut the curd

Once the curd has set, use a long knife or spatula to cut the curd into 1–2 cm (3/8–3/4 in) cubes. Make vertical cuts then horizontal cuts, working carefully to maintain uniform size.

Rest and gently stir

Let the cut curds rest 5 minutes, then slowly stir gently for 10 minutes to help whey release, keeping the temperature around 30–32°C (85–90°F).

Cook curds (optional for drier cheese)

If you want a firmer, drier plain cheese, slowly raise the curd temperature to 38°C (100°F) over 20–30 minutes, stirring gently. Hold at that temperature for 10 minutes, then remove from heat.

Drain whey

Line a colander with cheesecloth and place it over a sink or large bowl. Carefully ladle the curds into the lined colander to drain the whey. Let drain for 10–20 minutes until most free whey has drained.

Salt the curds

Transfer drained curds to a bowl and sprinkle 1 tsp non-iodized salt over them. Gently fold the salt into the curds to distribute evenly.

Mold and press

Line your cheese mold or small colander with a double layer of cheesecloth. Spoon the salted curds into the mold, pressing gently to remove large air pockets and level the surface. Fold the cloth over the top. Place the filled mold under a cheese press or apply an improvised weight of 2–4 kg. Press for 2 hours, flipping the cheese and rewrapping after 30–45 minutes to ensure even pressing.

Increase pressure (optional)

For a firmer, sliceable cheese, increase the pressure and press for an additional 12–16 hours in the refrigerator.

Unmold and salt surface (optional)

Remove the cheese from the press and unwrap. If you prefer a salted rind, rub a small pinch of salt over the surface and let sit uncovered in the refrigerator for 12–24 hours.

Storage

Wrap the finished plain cheese in wax paper or plastic wrap and store in the refrigerator. Use within 1–2 weeks for best freshness. For firmer aging, keep in a cool, humid place and check regularly.