For those looking to save money while indulging their inner artisan, making homemade cheese is a fun hobby with delicious rewards. Far simpler than you might think, even beginners can craft creamy cheese varieties like ricotta, mozzarella, and feta in their own kitchens. Join us as we explore the basic equipment, starter cultures, and techniques you’ll need to start experimenting with crafting your very own fromage in no time.

Getting Started with Homemade Cheese

Before you can begin your journey into DIY cheeses, you’ll need to gather some basic equipment and ingredients. Many common kitchen items, like pots, colanders, and mixing bowls, can pull double duty for cheesemaking. However, a few specialized tools will make the process easier. These include cheesecloth for straining curds, thermometers to monitor milk temperatures, molds to shape soft cheeses, follower discs for pressing cheese blocks, and aging containers like cheese paper or wax to protect finished products. A good cheese press can also be useful, but it isn’t strictly necessary for soft varieties.

Ingredient-wise, start by sourcing good-quality milk, such as raw milk from pasture-raised cows or goats. Cultured buttermilk, distilled vinegar, lemon juice, and even specialty cheese cultures can help acidify the milk to achieve the desired flavor and texture. Other components, like salt, herbs, and spices, let you customize each creation. As your skills advance, you can try unique add-ins ranging from black pepper to beer, wine, honey, and more according to personal taste.

Mastering 3 Beginner Cheese Recipes

Once you’ve assembled the basic cheesemaking tools and ingredients, it’s time to try your hand at creating three classic cheese varieties that are fun, easy, and delicious. These include crumbly queso fresco, rich ricotta, and smooth, melted mozzarella.

Queso Fresco

Queso fresco is a mild, moist Mexican-style cheese that plays well with both sweet and savory dishes. To make it at home, simply heat 1 gallon of milk to 180°F, add 1/3 cup distilled vinegar or lemon juice, and stir gently. Small curds will begin forming almost immediately. Allow the pot to stand undisturbed for 10–15 minutes as the curds rise to the top and separate from the transparent whey. Next, pour the mixture through a cheesecloth-lined colander, capturing the curds while the whey strains out. After draining for an hour or so, season to taste with salt and any desired spices, like cumin or chili powder. Shape the curds into a ball, divide into portions, chill, and enjoy! Queso fresco keeps for about a week and has endless uses for tacos, enchiladas, salads, and more.


Ricotta transforms ordinary pasta and desserts into something decadent. Luckily, it requires just three easy steps. In a large pot over medium heat, combine 1 gallon of whole milk, 1 cup heavy cream, and 1 teaspoon salt. Slowly heat the liquid to 180°F, then stir in 3⁄4 cup distilled white vinegar. You’ll see fluffy white curds start to form right away. Remove from heat, allow curds to fully separate for 10 minutes, then scoop them into a cheesecloth-lined strainer. Let the ricotta continue draining for at least an hour to reach the desired consistency. The finished cheese will keep for up to a week refrigerated. Dollop this velvety homemade goodness over pasta, pizza, vegetables, baked goods, and other dishes wanting a rich boost.


While fresh mozzarella requires an extra step compared to queso fresco and ricotta, nothing beats homemade mozzarella for melting over perfect pizza or pasta. Begin by vigorously stirring 1 teaspoon of citric acid into 1 gallon of chilled milk. Next, slowly heat the mixture in a large pot to 90°F, remove from heat, and add rennet to coagulate the curds over 5 minutes. Cut the curd mass into 1-inch cubes, return the pot to heat, and gradually increase the temperature to 105°F over 30 minutes, stirring gently. Drain off the whey by pouring the pot contents into a cheesecloth-lined colander. After a short draining period, the bright white curds are ready to be stretched. First immerse them in very hot 170°F water, then gently massage and fold the elastic curd mass to form smooth, pliable balls of fresh mozzarella. Shape as desired, cool in an ice water bath, and use within 1 week for the best flavor and meltability.

Developing Your Homemade Cheese Skills

As your cheese repertoire expands, focus on controlling acidity, moisture, starters, coagulants, and rind development to take your creations to the next level.

Controlling Acidity and Moisture

The acidity level strongly impacts crumbly versus creamy cheese textures, while proper moisture content keeps finished cheeses from becoming dry and crumbly over time. Carefully follow the recipe directions when adding acids like vinegar or lemon juice to milk, starting with minimal amounts. If curds don’t form within 10–15 minutes, try adding a touch more acid. Use your eyes and hands to judge the moisture content after draining or pressing. Curds that are shattering apart likely need quicker transfers to salt brine after draining. Adjust salt concentrations to draw out additional moisture as needed. Recording each step of your process helps refine acidity, moisture, and overall consistency over time.

Choosing Starter Cultures and Coagulants

Experiment with different starter cultures beyond basic acids to develop unique flavors and aromas. Mesophilic cultures thrive at room temperature, while thermophilic strains grow best at warmer temperatures above 100°F. Consider floral, fruity, nutty, and even funky washed rind options. Vegetarian coagulants like fermented artichoke extract can substitute for traditional rennet. Vary culture and coagulant types over multiple trials to discover your favorite pairings.

Affinage and Rind Development

As cheeses age, diverse flavors emerge thanks to beneficial microbes on the rind that convert milk proteins and fats. Controlling temperature and humidity keeps undesirable molds at bay. Try lightly brushing soft cheese surfaces with salt water, wine, or brandy to encourage good bacteria. Washing rinds daily gives brie and camembert their signature sticky exterior and decadent interior. Rubbing blue cheeses with Penicillium roqueforti spores helps blue veining penetrate inside. Mix up affinage approaches to make each cheese truly special.

Setting Up a Home Cheese Cave

While many soft cheeses can be aged conveniently in your refrigerator, creating a temperature- and humidity-controlled cheese cave truly unlocks each variety’s peak flavor.

Temperature and Humidity Controls

Cheese caves require consistent 50–60°F temperatures and 80–95% humidity levels. Start by using an air conditioner with humidifier features aimed at any well-insulated spare room or basement area sealed with plastic sheeting. Monitor conditions daily and adjust settings until reaching the sweet spot. Using a fan to circulate air helps prevent mold-friendly dead zones.

Racks, Shelving and Organization

Install sturdy wooden shelves lined with plastic or stainless steel to withstand cave humidity. Place washed-rind cheeses on the topmost racks for convenient rind maintenance. Below, arrange rows of aging cheeses by style and start date for easy identification. Logs and wheels often fare best on wooden planks, allowing air to circulate underneath. Keep detailed logs recording cheese varieties, aging times, and key observations over time. Before you know it, perfectly aged cheeses will fill your homemade cave!

While we’ve only scratched the surface of crafting incredible cheeses at home, hopefully this beginner’s guide has shown that handmade fromage is far more accessible than you imagined. With a bit of experimentation, every kitchen can become an artisanal cheese haven, churning out delectable creations to make the great cheesemakers of Europe proud. Happy cheesemaking!

Categorized in: