May 4, 2023 · DIY culinary experiences

15 Types of Cheese You Can Easily Make at Home!

Cheese is one of the most popular and versatile foods in the world. From a simple cheese sandwich to a gourmet charcuterie board, it can be enjoyed in many ways. And what’s better than enjoying a delicious piece of cheese? Making your own! DIY cheese making may sound intimidating at first, but with some basic equipment and ingredients, anyone can do it. In this article, we’ll explore 15 different types of cheese you can make at home.

1. Ricotta Cheese

Ricotta is an Italian whey cheese made from cow or goat milk whey left over from the production of other cheeses such as mozzarella or provolone. To make ricotta at home, you will need:

– 1 gallon whole milk
– 2 cups heavy cream
– 1/2 teaspoon salt
– 1/3 cup white vinegar or lemon juice

Heat the milk and cream to 200°F in a large pot over medium heat. Add salt and vinegar or lemon juice, stir gently for about one minute until curds form. Remove from heat and let sit for five minutes before straining through cheesecloth.

2. Mozzarella Cheese

Mozzarella is a semi-soft Italian cheese that has become very popular all over the world due to its versatility and mild flavor profile. To make mozzarella at home, you will need:

– 1 gallon whole milk
– ¼ tsp citric acid dissolved in water
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 90°F then add citric acid solution while stirring slowly for several seconds before heating further up to between 105 -110°F depending on how firm you want your final product to be.

Remove from heat again after reaching desired temperature range then add diluted rennet using gentle up-and-down motions with spoon handle; mix slowly for five minutes. Once curds have formed, cut them into small pieces and let rest for 10-15 minutes before heating to 105°F again.

Carefully drain the whey and place the curds in a bowl of hot water (around 175°F), add salt, then stretch and knead until it is smooth and shiny.

3. Cheddar Cheese

Cheddar is a popular cheese that originated in England but has now become famous all over the world. To make cheddar at home, you will need:

– 2 gallons whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 86°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Add diluted rennet using gentle up-and-down motions with spoon handle; mix slowly for five minutes. Once curds have formed, cut them into small pieces and let rest for several hours before heating up again gradually from around 90 -100°F until the desired firmness has been reached.

Drain off whey then press cheese firmly under weights overnight or longer if needed before cutting into blocks or slices as desired.

4. Cottage Cheese

Cottage cheese is a soft cheese that can be used as a topping for salads or eaten by itself as a snack. To make cottage cheese at home, you will need:

– 1 gallon whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 72°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Add diluted rennet using gentle up-and-down motions with spoon handle; mix slowly for five minutes. Once curds have formed, cut them into small pieces and let rest for several hours before heating up again gradually from around 100 -110°F until the desired firmness has been reached.

Drain off whey then sprinkle salt on top of cheese curds while stirring gently before placing in a container to chill in the refrigerator for at least an hour or two before serving.

5. Feta Cheese

Feta is a salty Greek cheese that is often used crumbled over salads or served as part of a mezze platter. To make feta at home, you will need:

– 1 gallon whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt
– lipase powder (optional)

Heat milk to around 86°F then add mesophilic starter culture and lipase powder while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Cut the curd mass into cubes then drain off whey by hanging cheese cloth-wrapped cubes in a cool place overnight or longer if needed. Salt each cube generously on all sides using noniodized salt then pack tightly into jars which are filled with brine solution made by combining water and more noniodized salt together until fully dissolved.

6. Paneer Cheese

Paneer is an Indian fresh cheese that can be grilled, fried, baked or eaten raw as part of many different types of dishes such as saag paneer or mattar paneer. To make paneer at home, you will need:

– 1 gallon whole milk
– noniodized salt
– lemon juice or white vinegar

Heat milk to around 200°F then add a few tablespoons of lemon juice or white vinegar while stirring gently before letting it sit for about five minutes.

Once curds have formed, cut them into small pieces and let rest for several hours before draining off whey by wrapping cheese cloth-wrapped cubes in a cool place overnight or longer if needed.

Salt each cube generously on all sides using noniodized salt then store in the refrigerator until ready to use.

7. Gouda Cheese

Gouda is a Dutch cheese that is known for its creamy texture and mild flavor profile. To make gouda at home, you will need:

– 2 gallons whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– lipase powder (optional)
– noniodized salt

Heat milk to around 90°F then add mesophilic starter culture and lipase powder while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Press cheese firmly under weights overnight or longer if needed before cutting into blocks or slices as desired then soaking in brine solution made by combining water and more noniodized salt together until fully dissolved.

8. Brie Cheese

Brie is a French soft cheese that has become very popular all over the world due to its buttery flavor and soft texture. To make brie at home, you will need:

– 2 gallons whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 86°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Mold cheese in a round shape using cheesecloth-wrapped curds then allow it to drain off whey in a cool place overnight or longer if needed. Salt top surface of cheese generously with noniodized salt before placing in the refrigerator uncovered so that it can begin developing its characteristic rind which is made by white mold spores.

9. Camembert Cheese

Camembert is another French soft cheese that has become very popular all over the world due to its pungent flavor and soft texture. To make camembert at home, you will need:

– 2 gallons whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 86°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

10. Blue Cheese

Blue cheese is a type of cheese that has been inoculated with Penicillium cultures, giving it a distinct blue-green appearance and strong flavor profile. To make blue cheese at home, you will need:

– 2 gallons whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt
– Penicillium roqueforti mold powder

Heat milk to around 86°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Press cheese firmly under weights overnight or longer if needed before cutting into blocks or slices as desired then sprinkle Penicillium roqueforti mold powder over top surface of each slice and store in the refrigerator covered loosely with plastic wrap so that air can circulate around the cheese.

11. Provolone Cheese

Provolone is an Italian semi-hard cheese that has become very popular all over the world due to its mild flavor profile and versatility. To make provolone at home, you will need:

– 2 gallons whole milk
– thermophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 90°F then add thermophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

12. Halloumi Cheese

Halloumi is a Cypriot cheese that can be grilled, fried, baked or eaten raw as part of many different types of dishes such as halloumi fries or vegetarian burgers. To make halloumi at home, you will need:

– 1 gallon whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 86°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Mold cheese in a rectangular shape using cheesecloth-wrapped curds then allow it drain off whey in a cool place overnight or longer if needed. Salt top surface of cheese generously with noniodized salt before grilling/frying/baking etc., however you prefer to cook it.

13. Parmesan Cheese

Parmesan is an Italian hard cheese that has become very popular all over the world due to its nutty flavor and versatility. To make parmesan at home, you will need:

– 2 gallons whole milk
– thermophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 90°F then add thermophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Dry out blocks of cheese by placing them in a cool dry place such as the basement or attic where they can age undisturbed for several months or even years depending on personal preference.

14. Colby Cheese

Colby is a American semi-hard cheese that has become very popular all over the world due to its mild flavor profile and versatility. To make colby at home, you will need:

– 2 gallons whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt

Heat milk to around 86°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Dry out blocks of cheese by placing them in a cool dry place such as the basement or attic where they can age undisturbed for several months depending on personal preference.

15. Pepper Jack Cheese

Pepper jack is an American semi-hard cheese that has become very popular all over the world due to its spicy flavor profile and versatility. To make pepper jack at home, you will need:

– 2 gallons whole milk
– mesophilic starter culture
– calcium chloride (optional)
– rennet diluted according to package directions
– noniodized salt
– jalapeño peppers (fresh or dried)

Heat milk to around 86°F then add mesophilic starter culture while stirring gently before letting it sit for about an hour or so depending on how thick you want your final product to be.

Mix chopped jalapeño peppers into the curd mass then press cheese firmly under weights overnight or longer if needed before cutting into blocks or slices as desired then soaking in brine solution made by combining water and more noniodized salt together until fully dissolved.

In conclusion, making your own cheese at home can be a fun and rewarding experience that allows you to create unique flavor profiles tailored specifically to your taste preferences. With a few basic ingredients and some patience, you can create delicious homemade cheese that will impress your friends and family. So why not give it a try? Who knows, you may just discover your new favorite cheese!

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