How to Make Cheese at Home
Make your own yoghurt (optional)., Prepare a draining container., Refrigerate for 12–48 hours., Store the cheese.
Step-by-Step Guide
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Step 1: Make your own yoghurt (optional).
You may skip this step and start with store-bought yogurt for an even easier recipe.
But if you'd like a recipe that involves fermentation, you can make an extra-thick "yoghurt cheese" from scratch.
To do this, add the following steps to the recipe:
Heat 1 quart (1 liter) milk to exactly 110ºF (43ºC) with the help of a cooking thermometer.
Avoid UHT or ultra-pastuerized milk for best results.
Stir in one packet of yoghurt starter culture, available from cooking supply stores and online cheese-making stores.
Alternatively, use 2 tbsp (30mL) plain yoghurt with live active cultures.
Instead of draining in the refrigerator as described below, let drain in a yoghurt maker for 12–16 hours.
This keeps the yoghurt around 100ºF (38ºC), encouraging bacterial fermentation. -
Step 2: Prepare a draining container.
Line a colander with at least four layers of cheesecloth, and place the colander over a large saucepan.
Spoon as much yoghurt as you like onto the cloth.
You can tie the yoghurt up in the cheesecloth and hang it over a pot instead. , The liquids in the yoghurt will drain away until you get a soft, cream-cheese like consistency.
The longer you let the yoghurt drain, the thicker and more complex the cheese will be.
Optionally, you can occasionally smooth out the "cheese" with a spoon for a creamier texture.
Letting it drain at room temperature will speed up the process, but risks introducing harmful bacteria. , Once the yoghurt is done draining, transfer it to a ramekin or bowl, using another clean cloth underneath.
Cheesecloth will leave a beautiful printed pattern on the cheese, but you may use anything you like.
Eat before it spoils, usually within a week or so.
Optionally, stir in salt and herbs for a cracker topping, or sugar for a light dessert.
You may discard the whey or use it as a substitute for milk in baking. -
Step 3: Refrigerate for 12–48 hours.
-
Step 4: Store the cheese.
Detailed Guide
You may skip this step and start with store-bought yogurt for an even easier recipe.
But if you'd like a recipe that involves fermentation, you can make an extra-thick "yoghurt cheese" from scratch.
To do this, add the following steps to the recipe:
Heat 1 quart (1 liter) milk to exactly 110ºF (43ºC) with the help of a cooking thermometer.
Avoid UHT or ultra-pastuerized milk for best results.
Stir in one packet of yoghurt starter culture, available from cooking supply stores and online cheese-making stores.
Alternatively, use 2 tbsp (30mL) plain yoghurt with live active cultures.
Instead of draining in the refrigerator as described below, let drain in a yoghurt maker for 12–16 hours.
This keeps the yoghurt around 100ºF (38ºC), encouraging bacterial fermentation.
Line a colander with at least four layers of cheesecloth, and place the colander over a large saucepan.
Spoon as much yoghurt as you like onto the cloth.
You can tie the yoghurt up in the cheesecloth and hang it over a pot instead. , The liquids in the yoghurt will drain away until you get a soft, cream-cheese like consistency.
The longer you let the yoghurt drain, the thicker and more complex the cheese will be.
Optionally, you can occasionally smooth out the "cheese" with a spoon for a creamier texture.
Letting it drain at room temperature will speed up the process, but risks introducing harmful bacteria. , Once the yoghurt is done draining, transfer it to a ramekin or bowl, using another clean cloth underneath.
Cheesecloth will leave a beautiful printed pattern on the cheese, but you may use anything you like.
Eat before it spoils, usually within a week or so.
Optionally, stir in salt and herbs for a cracker topping, or sugar for a light dessert.
You may discard the whey or use it as a substitute for milk in baking.
About the Author
William Coleman
Specializes in breaking down complex cooking topics into simple steps.
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