Make cheese at home
A pot of milk, a splash of lemon juice and a cloth: that's your first cheese, ready in under an hour. Here's the video that hooks everyone, and everything you need to make fresh cheese in your own kitchen.
Space neededA stove and a clean counter
First projectFresh ricotta in an hour
Skill levelBeginner-friendly
Good forFood lovers, small kitchens
The video that hooks everyone
Making cheddar cheese at home, with a taste test
A wheel of homemade cheddar sits cut open on a plate, deep orange all the way through, and the video makes cheddar at home and ends with a taste test. Press play and see why it hooks people.
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Tool list
What you need to start
Everything you need for your first project, and nothing you don't. Most of it is already in your kitchen. Presses and aging fridges can wait until you're ready for a hard cheese like cheddar.
Starter kit
01Heavy stainless steel pot, 6 to 8 qt.Heats milk evenly. Stainless doesn't react with acid.
02Dial or instant-read thermometerCheese is all about temperature. Guessing doesn't work.
03Butter muslin or fine cheeseclothA tight-weave cloth that holds the curds and lets whey run out.
04ColanderHolds the cloth while the curds drain.
05Large bowlCatches the whey under the colander.
06Slotted spoonLifts curds gently without breaking them.
07Long knife or curd knifeCuts set curd into cubes for firmer cheeses.
08Measuring spoons and cupsAcid, salt and rennet are measured, not guessed.
09Whole milk, pasteurizedNot ultra-pasteurized. Check the label.
The manual tells you what to look for when you buy each one.
- 1Using ultra-pasteurized milkIt's been heated so hot that the proteins won't knit into a firm curd. Look for plain "pasteurized" on the label.
- 2Stirring like soupOnce curds form, they're fragile. Stir gently, or they break into tiny bits that slip through the cloth.
- 3Skipping the cleanup before you startMilk is food for every germ in the kitchen. Wash every tool in hot, soapy water and rinse well before it touches the milk.
