For cheese lovers, making cheese at home opens up ooey-gooey possibilities beyond the pre-packed blocks at the grocery store. From melt-in-your-mouth mozzarella to pungent blue cheeses, crafting artisanal cheeses allows you to become the fromage fermier (dairy farmer) of your very own kitchen. Equipped with milk, rennet, cultures, mold powder, and recipes, you can conjure up parties worthy of a cheese board at the French Laundry. Indeed, when armed with knowledge, home cheesmaking skills will make you the maître fromager of your friend group. Now, let’s dive into the magical world of DIY cheeses!

The Wonderful World of Cheesemaking

For thousands of years, cheesemaking has been a way to preserve nutrition from milk and bring delicious flavor into people’s lives. Cheesemaking allows for remarkable creativity and experimentation as well. Playing with different types of milk, cultures, aging environments, and other variables leads to a rich diversity of cheeses, each with their own unique tastes, aromas, and textures. From age-old traditions like making goat cheese in Croatia to modern innovations like vegan cashew cheese, cheesemakers worldwide continue to push boundaries today.

Part of the joy of home cheesemaking is rediscovering this rich history firsthand and connecting with cultures across time and place through food. As you craft cheeses, you incorporate knowledge passed down from medieval monks and pioneering scientists alike. You infuse love into food that nourishes your community for generations to come. And you sustain treasured cheese varieties that may have otherwise been lost to industrialization. Through small batches made in your kitchen, it’s possible to change the broader landscape of cheese today. With endless flexibility but simple ingredients, cheesemaking is an impactful hobby that just about anyone can participate in. Warning though: it may lead to some extremely enthusiastic dinner parties discussing the newest addition to your affineur skills!

Types of Milk for Cheesemaking

The foundation of any cheese is milk. Let’s tour through various options you can use as the starting point for your creamy creations.

Cow’s Milk: The most widely used milk for cheesemaking. Cow’s milk offers a nice balance of fat and protein, well-suited for capturing many cheese styles. Whole milk contains around 3–4% fat. Lower-fat milk leads to drier or potentially crumbly cheeses. Consider using non-homogenized milk too for better curd formation.

Goat’s Milk: Imparts a lovely tang and whiteness. Goat cheeses often have a fluffier texture and a mild, grassy flavor. Goat milk has smaller fat molecules than cow milk, allowing for a more velvety mouthfeel. The higher fat content also promotes easier curling.

Sheep’s Milk: Used to make Pecorino, Roquefort, and other notable varieties. Sheep produce rich, fatty milk, leading to buttery cheeses that carry long-aged flavors. Sheep milk has more solids than cow or goat milk, yielding a greater cheese yield.

Buffalo Milk: Prized for stretchy mozzarella in Italy but also excellent Mediterranean cheeses like buffalo milk feta. Its high protein and fat components enable elastic textures and a brilliant white color.

For each animal’s’s milk, consider factors like diet, breed, stage of lactation, and more that impact cheesemaking properties. And don’t shy away from plant-based milks, either using almonds, cashews, soy, ormore to cater to dietary needs! Once you settle on your milk, the cheesy alchemy can begin.

Equipment Needed

While many fancy gadgets exist for cheesemaking, you can start out with just everyday kitchen tools. Here is some basic equipment to have on hand:

Pot: You’ll need a heavy-bottomed stainless steel pot, at least 6 quarts in size, to heat milk and facilitate curd formation.

Thermometers Crucial for hitting the right temperatures during the cheesemaking process. Get an instant-read thermometer for accuracy.

Cheesecloth: To drain whey from curds; also used for straining and shaping cheeses. Sturdy triple layer is the best.

Ladle: Helpful for scooping curds after draining or putting cheeses into molds. Stainless steel or plastic both work.

Knife: A long-bladed knife assists with cutting curds to release whey. Also aids in trimming cheeses.

Molds: From basket molds to terrine molds and everything in between, shapes influence moisture loss and rind development.

Press: Applying weight to cheese helps it take form and expel moisture. Consider starting with a cottage cheese press.

Cave: You’ll need storage space with controlled temperature and humidity for aging cheeses, like a wine fridge or converted mini-fridge.

With this starter equipment plus pasteurized milk, starter cultures, rennet, salt, and recipes, you’re on your way to making cheese magic in your kitchen. As you advance, you can investigate advanced tools like dedicated cheesemaking vats, curd knives, and mills.

Step-by-Step Cheesemaking

The art of cheesemaking may seem complex, but it can be summarized into just a few key steps that transform milk into solid cheeses. Here is an overview of the stages:

1. Heat and Acidify Milk: The first step is to heat milk to a specified temperature, often around 90 °F°F for softer cheeses or as high as 102 °F for harder varieties. This helps prepare proteins and fats for curd formation. You’ll also add cultures like Lactobacillus to lower acidity at this stage.

2. Add Rennet: This enzymatic agent causes curds and whey to separate through protein coagulation. Exact amounts vary but are typically a teaspoon per gallon of milk. Stir gently before letting it sit undisturbed.

3. Cut Curds: Once the milk sets into a gel, use knives to slice the cubes to release the whey trapped inside. Curd size impacts hardness, so larger cubes make cheddar-style cheeses while small, rice-sized pieces produce creamier curds.

4. Stir and Heat Curds: Slowly heat curds to around 100–110 °F, stirring continuously. This expels more moisture and firms up the the curd structure. Curds will shrink to about half their size, become more rubbery in texture, and possibly float when ready.

5. Drain and Shape: Drain off the liquid whey completely once the curds reach the desired firmness. Add salt or flavorings, if desired. Then scoop curds into molds, cloth bags, or form cheeses by hand to take shape. Apply weights as needed.

6. Brine or Surface Salt: Some cheeses get soaked in a saltwater brine bath to absorb salt evenly. Others require salt to be to be rubbed directly into the exterior. Brining also aids in rind development.

7. Age: Finally, allow cheeses to age for days, weeks, months, or even years! Age in designated “caves” with controlled humidity and temperatures to suit the style. Turn or wipe cheeses daily, and monitor mold growth. Et voilà, finished cheeses to share!

While seemingly complex, cheesemaking simply leverages time, temperature precision, and milk chemistry to move through each of these key phases reliably. With practice controlling the stages, your skill as a cheese artisan will blossom.


Mozzarella dazzles with its meltiness and subtle tang. To craft this Italian cheese, start by heating milk mixed with citric acid to 90 °F, then adding rennet to form curds. After cutting and cooking curds to 105F, stretch them in hot whey like taffy to align proteins. Form stretched curd into balls, knots, or braids while still pliable. Then submerge in cold water or brine so mozz takes shape. Enjoy it fresh or aged for an intensified flavor. Homemade Mozz makes insanely good pizza and lasagna!


To achieve the white mold rind and silky interior of Brie, begin by adding penicillium candidum powder to pasteurized milk. Once set with rennet, cut the curds small before heating gently. After draining, use a cheesecloth to shape a wheel. Ripen in a cave for 1-2 weeks until the iconic white rind blooms, turning the cheese daily. Brie’s edible rind and rich core make it the ultimate snack or spread.


The hard texture and nutty notes of cheddar originate from a process called “cheddaring,” where slabs of curd fuse together. Stack curd cut into 1-inch cubes, letting it “heal” or mat at 90F. Then cut them again into chunks and slowly increase the temperature. The knitting curds become drier and more crumbly, ready to shape into wheels, and age from 2 months to 2+ years for sharpness!

Other Popular Cheeses to Make

Beyond mozzarella, brie, and cheddar, many delightful cheeses grace charcuterie boards and cheese shops. Luckily, they are also achievable in your home kitchen!


The crumbly, salty Greek-style feta makes a tantalizing addition to salads and pastries. Form feta by heating sheep or goat milk with culture and rennet until a firm curd forms. Allow chunks of curd to continue to acidify while immersed in whey for a tang, then store them submerged in salty brine for rich flavor.


Ricotta requires no culture or rennet—only milk and acid like vinegar or lemon juice! Simmer the whey leftover from other cheeses, add acid to coagulate proteins, and then simply scoop out the curds. Use fresh ricotta to stuff ravioli, bake into cheesecake, or top pizza.

Queso Fresco

Similar to ricotta but with a bit more structure, queso fresco is a Hispanic-style fresh cheese. Make it by adding rennet to warmed milk to develop tender curds, then gently press to shape a disk. Sprinkle with salt and enjoy crumbled on tacos, tostadas, and more for a mild tang.


The silky Italian cream cheese shines in tiramisu and desserts. Heat cream with small amounts of acid, like lemon juice or citric acid, allowing curds to develop. Drain through a cheesecloth—no pressing, aging, or culturing required! Sweeten as desired for spreading onto pastries or fruit.

The options for handcrafting cheeses are truly limitless. Part of the joy is experimenting with different techniques, milk types, and aging flavors during the simple process to make each style unique.

Tips and Tricks

When undertaking do-it-yourself cheeses, small measures make a big difference in your success. Use freshly purchased milk for best results rather than milk that is about to expire. Maintain diligent sanitation to avoid mold contamination. Follow timing guides closely when adding cultures and refrain during steps. Invest in high-quality ingredients like freeze-dried cultures to start. Don’t fret over minor tears, cracks, or odd shapes in final cheeses; imperfections happen frequently! Most importantly, take detailed notes on each batch to improve recipes over time. With practice and purposeful tweaking, your cheesemaking prowess will take off in no time.

Expert Cheesemakers Share Advice

To conclude our journey into home cheesemaking, let’s turn to the professionals for words of wisdom. As Marisa McClellan, author of books like “The Cheesemaker’s Apprentice,” reminds us, “Relax. Making cheese is really forgiving; it’s pretty easy to tell if you’ve made a bad cheese versus just one that didn’t turn out picture perfect.” Indeed, imperfections happen; don’t worry!

Jenna Shaughnessy of Oakdown Farmstead Dairy explains, “Start small; don’t try to make too much cheese at once in the beginning.” Building confidence with smaller batches is wise. And lastly, cheesemaker Allison Hooper wants newcomers to remember, “Patience and paranoid sanitation will help you get pretty darn far at home cheesemaking.” Cleanliness and allowing cheeses a proper aging time prevent many pitfalls.

While special equipment and skills are helpful long-term, just remember that monks originally crafted cheeses in medieval times without any fancy gadgets. They pass on timeless knowledge to us through their recipes. So be bold in your experimentation; you never know what beloved cheese you may invent through creativity made in your very own kitchen!

From culturing milk to aging wheels, crafting cheese connects us to cultures across ages. With endless variety to explore, a world of flavor possibilities awaits your homemade creations. Happy cheesemongering!

Categorized in: