Cheesemaking is an ancient art that allows you to create delicious homemade cheeses right in your own kitchen. With just a few ingredients and some simple equipment, you can make fresh cheeses like ricotta, mozzarella, and cottage cheese, as well as aged cheeses like cheddar, gouda, and parmesan. While there is some science involved, cheesemaking is an accessible craft that anyone can learn with practice. Read on to find out if you can can homemade cheese!
What equipment do you need to make cheese?
The basic equipment for making homemade cheese includes:
- A large pot for warming and curdling the milk
- Cheesecloth for draining the curds
- A colander or sieve
- Cheese molds or forms
- A cheese press or weights for pressing the cheese
- A thermometer for monitoring milk temperatures
- Cheese wax or vacuum sealer for aging cheeses
Additionally, a starter culture or rennet is required to coagulate the milk into curds. Most cheese recipes will also call for the addition of salt. Beyond these basics, more specialized equipment can be useful, like specialized cheese knives, a cheese cave for aging, or a pH meter for testing acidity levels. With just some cloth, a pot, and the key ingredients, however, you can begin your journey into homemade cheeses.
What ingredients do you need?
There are four main ingredients that go into making any type of cheese:
- Milk – The type of milk used depends on the style of cheese. Cow’s milk is most common, but goat’s and sheep’s milk can also be used.
- Starter culture – This is a bacterial culture that helps acidify the milk and develop flavor compounds. Common cultures include mesophilic and thermophilic.
- Rennet – Rennet contains enzymes that cause the milk to coagulate and separate into solids (curds) and liquid (whey). Both animal and vegetarian rennet options exist.
- Salt – Salt is used to both flavor cheese and inhibit bacterial growth during aging.
The quality of your homemade cheese depends heavily on the quality of these ingredients. High-quality milk from pasture-raised animals will give superior flavor. Choosing the right starter culture and rennet type also impacts the final cheese product. With these basics covered, you can begin crafting cheese!
What types of cheese can you make at home?
Many different varieties of cheese can be made at home successfully, including:
- Fresh cheeses like ricotta, cottage cheese, mascarpone, mozzarella, queso fresco
- Soft cheeses like chevre (goat), brie, camembert, havarti, paneer
- Semi-soft cheeses like fontina, gouda
- Hard cheeses like cheddar, parmesan, colby, swiss
- Washed rind cheeses like époisses, taleggio
- Blue cheeses like stilton, gorgonzola
The complexity and time commitment required increases from fresh to aged cheeses. Beginners often start with easily made fresh cheeses like lemon ricotta or mozzarella before working their way up to aged cheeses. With practice and patience, nearly any variety can be made by hand.
What is the basic cheesemaking process?
While specific techniques vary by cheese type, the basic cheesemaking process involves just a few core steps:
- Warming the milk – The milk is heated to the temperature specified in the recipe.
- Adding culture and rennet – This causes the milk to curdle and coagulate.
- Cutting the curd – The curd is cut into smaller cubes to release the whey.
- Cooking and draining – The curds are cooked, drained, and salted.
- Pressing – The curds are pressed to form a solid cheese wheel or block.
- Aging – Cheeses are aged for anywhere from 2 weeks to 2+ years depending on style.
Monitoring time and temperature closely is crucial throughout the process. Patience and vigilance during aging also pays off in the final cheese quality. While making aged cheeses requires more time and care, the basics remain accessible even for a beginner cheesemaker.
What are some beginner recipes to try?
When first starting out, it’s best to begin with some easier fresh cheese recipes. Once you’ve mastered these basic recipes, you can progress to more complex aged cheeses.
Here are some good options for first-time cheesemakers:
- Queso blanco – A simple fresh Mexican cheese made from cow or goat milk.
- Ricotta – A classic Italian whey cheese that requires only milk, lemon, and salt.
- Cottage cheese – Small-curd cottage cheese is easy and only takes a few ingredients.
- Feta – This salty, crumbly Greek cheese is a good beginner aged cheese.
- Mozzarella – Making fresh mozzarella is very gratifying and faster than aged cheeses.
These cheeses can all be made in under an hour and don’t require a cheese cave or aged storage. Once you’ve honed your skills on these, you can move on more elaborate hard and aged cheeses.
What are important tips for cheesemaking?
Here are some top tips to follow for cheesemaking success:
- Use the freshest, highest quality milk possible, preferably from local pasture-raised animals.
- Monitor temperatures closely and follow timing instructions precisely.
- Sanitize all equipment thoroughly before and after use.
- Add ingredients slowly and gently stir curds to maintain a delicate curd structure.
- Resist overhandling the curd after it’s formed, which can make cheeses rubbery.
- Age cheeses at the proper humidity and temperature – usually around 55°F.
- Use cheese wax or vacuum sealing to prevent mold growth during aging.
- Take detailed notes on each batch to improve consistency.
Patience and care at each step leads to the best results. Don’t be discouraged if initial batches fail – cheesemaking takes practice. Learn from each attempt and you will develop skill over time.
How do you store and age homemade cheese?
Proper storage and aging is key for homemade cheeses. Here are some guidelines:
- Fresh cheeses – Store in brine or whey in the fridge for 1-2 weeks.
- Soft cheeses – Wrap in cheese paper or parchment and age 1-4 weeks in the fridge.
- Semi-firm/hard cheeses – Wax or vacuum seal, age at 50-60°F for 2 months to 2+ years.
- Blue cheeses – Pierce cheese so mold can grow internally. Age in a humid cheese cave for 2-6 months.
Monitor aged cheeses closely for undesirable mold and excessive drying. Use a cheese cave or wine cooler to maintain the ideal temperature and humidity.
Can you can homemade cheese?
Yes, you can certainly can homemade cheeses! Cheeses like aged cheddar, gouda, and colby can be canned using a pressure canner. Canning allows you to store homemade cheeses for up to a year without refrigeration.
Here is the basic process for canning cheese:
- Dice or grate the cheese into small pieces.
- Pack tightly into clean jars, leaving 1 inch headspace.
- Process the jars in a pressure canner at 10 PSI for the recommended time based on jar size.
- Allow to cool undisturbed and check seals.
- Store canned cheese in a cool, dark place for up to 1 year.
Hard cheeses like cheddar are recommended, as soft cheeses may turn runny when canned. Add cheese powders to thicken soft cheeses before canning if desired. Pressure canning at the proper times and pressures is crucial for safety.
Canning allows you to easily preserve batches of your homemade cheeses to enjoy all year long. However, for best quality only can firm cheeses that hold up well to the canning process.
What are some common problems and solutions in cheesemaking?
When starting out making homemade cheese, some common problems can occur. Here are some troubleshooting tips:
Problem | Cause | Solution |
---|---|---|
Rubbery, tough cheese | Overheating curds, inadequate moisture removal | Avoid cooking curds too long, allow for proper draining |
Crumbly, falling apart cheese | Curds too small, too much moisture left in curd | Cut curds more cleanly, drain curds longer before salting |
Bitter, unpleasant flavors | Milk too old, off flavors, improper aging environment | Use only fresh milk, maintain proper aging temperature/humidity |
Curd doesn’t form properly | Incorrect starter culture, too little rennet, problems with ingredients | Ensure starter culture is viable, add enough rennet, pasteurize milk |
Fuzzy mold before aging complete | Too warm aging environment, oxygen exposure | Age cheese at correct temperature, seal cheese properly |
Don’t get discouraged by initial failed attempts – instead learn from your experiences to improve your process. Making cheese requires patience and persistence.
Conclusion
While it takes practice, time, and care, crafting incredible cheeses at home is certainly achievable for any motivated beginner. Start with simple fresh cheeses to grasp the basic techniques before attempting more complex aged cheeses. Use only high quality ingredients, closely follow recipes, take detailed notes, and learn from your mistakes. With diligence and passion, you can become an expert cheesemaker, creating artisanal cheeses that rival those found in gourmet shops. The joy of pulling a perfect homemade cheese from your cheese cave makes it all worthwhile.