Make cheese yourself

It's not that complicated to make cheese yourself. One of the oldest cheese manufacturing processes is based on the curdling of sweet milk. Essential utensils for the preparation of cheese are also necessary. And the basic requirement for the production of cheese in your own four walls is natural milk.

Make cheese yourself

Natural milk is a basic requirement for the production of cheese. (Photo by: duskbabe /

Make cream cheese yourself

The ingredients required for cream cheese are:

  • 1 liter of fresh, pasteurized whole milk (at least 3.5 percent fat)
  • Lab essence

The following tools are required:

  • Pot with lid
  • coarse mesh sieve
  • Linen cloth
  • bowl
  • Food thermometer

The following steps are to be carried out:

  1. The milk is slowly warmed to 30 degrees Celsius in the pot.
  2. The pot is removed from the stove to carefully stir in 10 drops of rennet essence.
  3. In total, the mixture of milk and rennet essence must be stirred vigorously for 3 minutes.
  4. Then close the pot with the lid and position it so that the temperature of 30 degrees Celsius is maintained for about 4 hours.
  5. After this precipitation, take the linen cloth, put it in the sieve and let the contents of the pot slide into it.
  6. As soon as the whey has drained through the sieve, the actual cheese can be carefully squeezed out in the linen cloth and the still soft cheese mass placed in a bowl.
  7. Then close the bowl with a lid and put in the fridge. There, the cream cheese gradually becomes firmer and can finally be seasoned as desired.
  8. The possible storage period is about 1 week.

Info: You can season the cheese with chopped or squeezed garlic, chili but also with other fresh herbs.

Make sliced ​​cheese yourself

Several ingredients are required to make sliced ​​or hard cheese:

  • 1 liter of fresh, pasteurized whole milk
  • Lab essence
  • 3 tablespoons of buttermilk
  • salt

Essential utensils for the production of sliced ​​cheese are:

  • Pot with lid
  • Cheese cloth and shape
  • knife
  • Whisk
  • Food thermometer
  • special ripening box for cheese

Cut the cheese

Several ingredients and tools are required to make cheese. (Photo by: Rainer Schmitten /

The steps are listed below:

  1. Pour the milk into the saucepan and add the buttermilk, stir well and wait about 15 minutes.
  2. Then heat the mixture to 32 degrees Celsius with slow stirring.
  3. Then add 5 drops of lab essence.
  4. The mass must now rest in the closed pot in a warm and vibration-free place for about 50 minutes.
  5. After this milk thickening, the mass is cut into cubes and slowly warmed to 45 degrees Celsius, stirring carefully with a whisk.
  6. It takes about 15 minutes before the resulting curd can be removed and scooped into the form laid out with the cheesecloth.
  7. The cheese must be pressed on as firmly as possible. It should be turned after 10 minutes.
  8. The cheese should drain in a relatively warm place for about 10 hours. Then add enough salt until it appears dry.
  9. The actual cheese ripening takes place in the ripening box in the refrigerator: it takes at least two weeks until the cheese is ripe enough. Every two days it is necessary to rub the cheese with salt water and turn it over.

Noteworthy with regard to cheese making

The basic prerequisite for the production of cheese is milk that is as natural as possible - for example, preferred milk. Preserved milk is unsuitable.

Info: A rennet essence is an enzyme that is obtained from calf stomachs and serves as a natural thickener in cheese production.

Lab essence or rennet tablets can be obtained in the pharmacy or in the health food store.

Cheese made by adding rennet essences is also called sweet milk cheese or rennet milk cheese . These include camembert, brie, cream cheese, gorgonzola, mozzarella, parmesan, emmental, mountain cheese, etc.

Cheese which are produced without the addition of rennet essences and only by lactic acid bacteria is called sour milk cheese .

Tip: There are now a number of online shops that offer the tools necessary for cheese production (especially ripening boxes and cheese molds).