Make cheese yourself: 3 important tips!

Making cheese yourself: introduction

  • From spicy to mild, from hard cheese to sliced ​​cheese – For many of us, cheese is a daily companion to our diet. However, many associate cheese with complex production and expensive prices.
  • But you can also make cheese yourself relatively easily. You don't need many ingredients or particularly complicated recipes. You can even make dairy products such as whey, yoghurt or quark yourself.
  • Depending on the type of cheese, the process is basically similar, only individual steps can vary. For the exact steps, take a look at our instructions for cream cheese and grilled cheese.

Make cheese yourself: basic equipment

  • Cheese molds
  • Cloths
  • Large pot / kettle
  • Milk thermometer
  • Rennet ferment
  • Cheese mats
  • Break cutter
  • Chloro calcium

Make cheese yourself: preparation

In addition to the basic equipment, you also need milk for your cheese. For this we want you one short overview give to hand:

  • Cow's milk: The preferred option, especially for beginners. With cow's milk you can make both hard cheeses and soft cheeses.
  • Goat milk: Known for its piquant aroma that brings a touch of Mediterranean ambience to your kitchen.
  • Sheep milk: If you like it a little more spicy, you can rely on the milk of the sheep. Feta is also a good choice for beginners to make cheese for the first time.

Make cheese yourself: Instructions for 2 types of cheese

Make cheese yourself: 3 useful tips

  1. Hygiene: Make sure your accessories and hands are always clean when they come into contact with the cheese.
  2. Choice of milk: The quality of the cheese is determined by the quality of the milk. So don't save in the wrong place, high-quality milk directly from the farmer will have a positive effect on the taste of the cheese.
  3. Follow instructions exactly: Implement the prescribed steps 1 to 1 and do not vary, especially when it comes to time and temperature.

You can get all the details about natural yogurt and whey here. We also give you a detailed overview of various types of cheese.

If you would like to discuss with others about rennet, calcium chloride and other cheese production terms, have a look at our BRIGITTE community.