For cheese lovers, few joys compare to biting into a mouthwatering artisanal cheese you crafted by hand. Though making cheese at home may sound intimidating, you don’t need access to specialty milk. With some basic ingredients and equipment, patience, and a few tips, even beginners can handcraft delectable soft, hard, and molded cheeses using widely available ultra-high temperature (UHT) milk. In this beginner’s guide, we’ll walk through everything you need to know to create your own gourmet cheeses at home using UHT milk, from choosing your very first recipe to troubleshooting any issues along the wonderfully rewarding, creamy journey.

Types of Cheese You Can Make with UHT Milk

Soft Cheeses

From creamy ricotta perfect for stuffing into ravioli to pillowy fresh mozzarella balls swimming in olive oil and herbs, UHT milk can produce luscious soft cheeses of all styles. Because soft cheeses skip the aging step, they require fewer ingredients and less time compared to hard cheeses, making them an ideal starting point for novice home cheesemakers.

Whole milk UHT is perfect for yielding the high levels of moisture and subtle flavor notes needed for stellar soft cheeses. Some delicious varieties beginners can craft include ricotta, beloved for its bright, sweet flavor; mascarpone, an Italian triple cream perfect for tiramisu and spreading onto fruit; and fresh mozzarella, whose mild taste and trademark stretchiness make it a staple for Caprese salads and pizza.

Hard Cheeses

Once you’ve gained confidence working with soft cheeses, try your hand at hard cheeses for a longer yet immensely rewarding crafting process. Hard cheeses get pressed to remove moisture, allowing their flavors to intensify and their texture to firm up during aging. Nutty aged cheddars, crumbly parmesans full of umami, and crystalline Dutch goudas are all possible with UHT milk and a good dose of patience.

The key is starting with whole UHT milk, which contains higher milkfat, and maintaining precisely controlled temperature, acidity, and moisture levels at each step. This creates the firm yet flexible texture and complex, concentrated flavors that set great hard cheeses apart. Though it may take upwards of a year before you’re biting into the final product, every flavorful, satisfying bite makes the time and care invested worth it.

How UHT Milk Works and Why It’s Good for Cheesemaking

What is UHT Milk?

Ultra-high temperature (UHT) milk is processed by quickly heating it to about 280°F before rapidly cooling it down. This ultra-pasteurization kills more bacteria and enzymes than standard pasteurization, drastically extending the milk’s shelf life to 6–9 months when sealed. The process doesn’t significantly change the nutritional composition or flavor of milk.

Why Use It for Cheese?

While fresh raw milk was historically used for cheesemaking, UHT milk offers major conveniences without sacrificing quality. UHT processing extends the milk’s shelf life, providing home cheesemakers with readily available, consistent ingredients year-round. Its neutral flavor also makes it perfect for cheese varieties where other ingredients like cultures and rennet should shine.

Compared to standard pasteurized milk, UHT milk’s efficient heat processing leaves fewer enzymes that can interfere with the cheesemaking process. With starter cultures and coagulants added, the lack of native enzymes gives the cheesemaker precise control when crafting the desired flavors and textures.

Advantages over Raw Milk

While prized for its high fat and bacteria levels that yield extremely flavorful cheeses, unprocessed raw milk is a potential source of pathogens like Salmonella, Listeria, Campylobacter, and E. coli 0157:H7. The risks are simply not worth any perceived better taste or quality, according to many professional cheesemakers. They maintain strict sanitation just as if using raw milk but achieve equal or better consistency and food safety with UHT.

Ingredients & Equipment Needed for UHT Cheesemaking


While UHT milk is the star ingredient, crafting cheese also requires a few specialty items for optimal flavor, texture, and safety. Starter cultures add beneficial bacteria that acidify the milk, provide signature flavors, and prevent pathogenic bacteria growth during aging. Coagulating enzymes like rennet help separate milk into solid curds and liquid whey. Other useful ingredients include cheese salts to draw out whey and slow unwanted microbial growth, calcium chloride for a pliable curd, and flavorings like herbs, peppers, or spices.

Nutritious whole UHT milk with a higher fat content tends to yield the best results for most cheese varieties. Nonfat and low-fat UHT won’t properly coagulate or reach the desired textures after aging. Thankfully, most plain whole milk UHT contains only one ingredient: pasteurized grade A milk. Start simple before seeking out goat or sheep milk UHT for more tangy and complex cheeses once you gain experience.


Specialty items tailored to cheesemaking streamline the process while ensuring food safety. Essentials include sterilized containers, pots, stainless steel stirring and slotted spoons, digital thermometers, measuring cups, cheesecloth, dairy acidity tests, specialty molds or presses, and protective aging containers for hard cheeses with ideal humidity levels. Don’t be intimidated by the startup costs, though; even basic kitchen items like large pots, a colander, and Tupperware can work in a pinch.

Step-by-Step Process for Making Cheese with UHT Milk

Getting Started – Sanitizing & Heating

To prevent potentially dangerous pathogen growth, meticulously clean and sanitize all equipment and surfaces with hot water and a sanitizing solution beforehand. While home cheesemaking poses minimal risks with pasteurized UHT milk if you followw good procedures, developing sanitary habits from the start prevents safety issues should you later experiment with raw milk cheeses.

Gently heat 2 gallons of UHT milk to 90°F in a large stainless steel pot, stirring regularly with a sterilized spoon to prevent scalding. Maintaining precise temperature control throughout the process ensures the starter cultures activate properly and proteins coagulate at the right rate. Investing in a good thermometer helps immensely.

Adding Culture & Coagulant

With UHT milk, beneficial bacteria and many enzymes are destroyed during initial heat processing. Choose a starter culture (a “mother” containing live bacterial strains) aligned with your target cheese variety and mix it in according to package directions. This cultures the milk to achieve the desired flavors, aromas, and textures after aging by producing lactic acid at controlled rates.

Next, stir in coagulating enzymes like rennet according to package guidelines. This separates milk into solid curds and liquid whey. With traditional rennet derived from calf stomachs being pricier and less consistent in strength, many cheesemakers today use standardized microbial rennet with predictable results.

Cutting the Curds

Allow the curds to set untouched based on recipe guidelines, anywhere from 10 minutes for soft cheeses to upwards of an hour for hard varieties. Then, use a sterilized knife to cut the coagulated curds into uniform cubes to help release the whey. The smaller the pieces, the drier and more crumbly the finished texture.

Draining and Pressing

Gently stir the curds for 10–15 minutes at the target temperature (typically 90–105°F) to firm them up in a process called scalding. Soft cheeses then get directly drained and shaped. Hard cheeses require an additional pressing step to remove excess whey and moisture for better preservation and intensified flavors. Following time, temperature, and pressure guidelines produces cheese wheels with the desired firmness that maintain shape integrity when aged.


Artisanal cheese flavors bloom fully only after proper aging. Soft cheeses may rest in your fridge for just 1-2 weeks. Hard cheeses get carefully aged at cooler, more humid temperatures around 50°F for anywhere from 2 months to over a year, depending on the style. Ensure you have the proper environment before investing months of effort into aging specialty hard cheeses.

Tips for Success

When using UHT milk to craft incredible cheeses at home, small details make all the difference:

  • Closely monitor temperatures at every step.
  • Prevent unwanted pathogen growth with strict sanitation.
  • Follow starter culture and Rennet guidelines precisely..
  • Cut, stir, and press the curds gently and uniformly.
  • Invest in specialty equipment like thermometers and cheese presses.
  • Ensure ideal humidity levels when aging hard cheeses.
  • Keep detailed logs while learning to improve your next attempts.
  • Have patience! Time and care yield delicious complexity.

The joy lies in both the meticulous process and the mouthwatering final products.

10 Delicious UHT Cheese Recipes to Try at Home

Once familiar with the basic UHT cheesemaking process, test your skills with these 10 crowd-pleasing recipes: fresh mozzarella, chèvre, fromage blanc, queso fresco, halloumi, ricotta, feta, cheddar, camembert, and gouda. Begin with easy, forgiving soft cheeses like herb chèvre or garlic ricotta before attempting more precise hard cheeses as you gain experience monitoring factors like temperature, moisture, acidity, mold growth, and aging environments over weeks or months. For family-friendly weekday meals or impressive holiday gatherings, your homemade cheeses will steal the show.

Crafting incredible cheeses at home using widely available UHT milk is an achievable goal for beginners with the right guidance. Follow this starter roadmap and with some patience, care, and creativity, you’ll be biting into luscious homemade cheeses in no time.

Categorized in: