simply perfect homemade cheese

simply perfect homemade cheese

Preparation Time: 15 minutes

Cooking and Setting Time: 2-3 hours

Yield: Approximately 1 pound of cheese


  • 1 gallon whole milk (avoid ultra-pasteurized milk)
  • 1/4 tablet rennet or 1 teaspoon liquid rennet (vegetarian or animal-based)
  • 1/4 cup cool, chlorine-free water
  • 1/4 cup white vinegar or lemon juice
  • 1 teaspoon cheese salt or non-iodized salt


  • Large stainless steel pot
  • Thermometer
  • Long knife or curd cutter
  • Slotted spoon
  • Cheese cloth
  • Colander


  1. Prepare Work Area:
    • Ensure all utensils, equipment, and work surfaces are clean and sanitized.
  2. Heat Milk:
    • Pour the gallon of milk into the large stainless steel pot. Heat the milk gradually over medium heat, stirring frequently to avoid scorching. Heat the milk to around 85°F (29°C).
  3. Add Rennet:
    • Dissolve 1/4 tablet of rennet in 1/4 cup cool, chlorine-free water. Add this rennet solution to the warmed milk and stir gently for 1 minute.
  4. Let Milk Set:
    • Cover the pot and let the milk sit undisturbed for 45 minutes to 1 hour. During this time, the milk will form a curd.
  5. Check Curd Formation:
    • Check for a clean break by inserting a knife or curd cutter into the curd and lifting. If the curd breaks cleanly, it’s ready for the next step.
  6. Cut Curd:
    • Cut the curd into 1/2-inch cubes using a long knife or curd cutter. Be gentle to avoid breaking the curds.
  7. Stir and Cook Curds:
    • Gradually heat the curds to 105°F (40°C) while stirring gently. Maintain this temperature for 30 minutes, stirring occasionally.
  8. Drain Whey:
    • Ladle the curds into a colander lined with cheesecloth, allowing the whey to drain off. Tie the corners of the cheesecloth to create a draining bag.
  9. Hang and Drain Curds:
    • Hang the cheesecloth bag to drain for 1-2 hours, or until the cheese reaches the desired consistency.
  10. Salt and Shape:
    • Once drained, transfer the cheese to a bowl, add 1 teaspoon of cheese salt or non-iodized salt, and mix gently. Shape the cheese into a ball or desired form.
  11. Refrigerate:
    • Refrigerate the cheese for a few hours before serving. This homemade cheese is best enjoyed within a week.
  12. Serve and Enjoy Your Simply Perfect Homemade Cheese!
    • Serve your homemade cheese with crackers, bread, or your favorite accompaniments.


  • Experiment with different milk types (cow, goat, or sheep) for varied flavors.
  • Save the whey for other recipes or as a nutritious addition to smoothies.

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