Have you ever wondered what real natural cheese tastes like? You know – the cheese we ate for centuries before the altered version in our supermarkets today. The kind available from select parts of the worlds retailing well out of most people’s budget at $60 a kg minimum.

In this tutorial I am going to show you how you can make a simplified version of this real cheese at home for a fraction of the cost easily and quickly and all you’ll really need is some cheesecloth and a container !

If this sounds to good to be true, I can assure you (and as you’ll find out) it is not ! The only caveat is you will need access to Raw Milk. The process can work with minimally processed milk, but raw milk is by far the best option.

Using raw milk is what this tutorial will be based on. Feel free to try it with other types of milk, though I advise against it, it just won’t be as good ! Depending where you live, raw milk should be available in some places, if it is illegal, there is a good chance you can find it being found being sold under the label “pet consumption only” in some select places. Just be sure the farmer uses safe practices.

For more info on Raw Milk be sure to check out the article “Raw Milk and Dairy – Nature’s Goodness” found in the menu to the right and ausrawmilk.org

“Real vs Fake Cheese”

A good video below here is from Ken Berry on how to spot “fake cheese”. You really can’t beat cheese that comes from raw milk from cows raised organically.

About this simple cheese making method

The method presented in this tutorial is the most basic and where you should start if you have not made your own cheese before. It is great for several reasons:

• It is the cheapest, easiest, fastest and healthiest way to enjoy real cheese !
• The milk is not heated or “pasteurized” in this process – so it retains its original protein structure, nutrients and flavor.
• Quickly and easily notice the difference between the cheese you make and buy – texture, quality, taste, digestion.
• From this most basic of methods you can begin to branch out and explore more complicated methods as you wish. There are many types of cheese you can make. It is an art.

Savings By Making Cheese Yourself

Each liter of milk should yield around 1/3 or 300 grams to over 500 grams of cheese (more if including the cream). You can do the math ! If 2 liters of raw milk costs you $10, your getting real cheese far below the retail cost. Whilst most raw milk cheese from the store has been aged, I think you’ll still find the taste of home made cheese comparable, just as healthy (if not more) and overall well worth it !

Instructions

TLDR (for those in a hurry)

For those of you that want a quick summary of the recipe below , all you really have to do is:

1: let the milk sit still and upright on a bench at room temperature until the cream line is clear

2: Separate the cream, and let the remaining milk again sit for another 2 days on the bench.

3: Pour the milk after 2 days of sitting into cheesecloths to allow the whey to drain.

4: Simply add salt as desired then place in the fridge. Done !

5: Use the remaining whey as you like, one option is to make Ricotta cheese, a tutorial for this can be found in the menu to the right.

What You’ll Need:

• Raw milk
• Cheesecloths
• A large container for the milk
• A strainer or colander – (optional)
• Zip ties (optional)
• Salt (optional)
• A stainless steel pot

Steps to Make Cheese:

1. Preparing the Milk:
   • Start by turning your raw milk container upside down to allow the cream to rise to the top. This process takes some time, so be patient.
   • Once the cream has risen to the top, you can separate it from the milk.
2. Making Butter:
   • After the cream has risen to the top, you can use it to make butter by mixing it in a stand mixer. This process is straightforward and should take only a few minutes.
3. Allowing the Milk to Ferment:
   • Once you’ve separated the cream, let the remaining milk sit at room temperature for a couple of days. This will allow the milk to naturally ferment and separate into curds and whey.
4. Straining the Curds:
   • Once the curds and whey have separated, strain the mixture using cheesecloths to separate the curds from the whey. (Don’t throw the whey out) see step 7.
   • Pour the mixture into a strainer lined with cheesecloths and allow the whey to drain from the curds.
5. Seasoning the Cheese:
   • After straining, transfer the curds to a container and season with salt to taste. You can also add olive oil or other herbs and spices for extra flavor. ( I don’t recommend this)
   • Mix the ingredients well until the cheese reaches your desired consistency.
6. Storing the Cheese:
   • Once seasoned, transfer the cheese to a storage container.
   • You can enjoy your homemade cheese immediately or let it rest for a few hours for the flavors to meld.
7. Using the Leftover Whey:
   • Store the remaining whey in the fridge, it can be used in many other baking applications, or you can extract more cheese out of it using the Ricotta method found in the article in the menu to the right: “How to make Ricotta Cheese“

Tips for Making Cheese:

• Use Raw Milk: For the best results, use fresh raw milk from a reliable source.
• Patience is Key: The process may take a couple of days, so be patient and let the milk ferment naturally.
• Store Properly: Store your homemade cheese in the refrigerator in an airtight container to keep it fresh.

Here is a video which uses this method, seeing the steps visually can really help.

Making cheese at home is an enjoyable and educational process. With practice, you’ll be able to create delicious cheeses tailored to your taste preferences. Happy cheesemaking!