Making cheese at home is a rewarding process that involves separating curds from whey and allowing the curds to mature. Here’s a basic recipe for making homemade cheese:

Ingredients:

• 1 gallon of whole milk (avoid ultra-pasteurized milk)
• 1/4 tablet of rennet or 1/4 teaspoon of liquid rennet
• 1/4 cup of cool, chlorine-free water
• 1/4 teaspoon of mesophilic starter culture (for making a basic cheese like cheddar)
• 1 teaspoon of cheese salt (non-iodized)

Equipment:

• Large stainless steel pot
• Thermometer
• Long knife or curd cutter
• Slotted spoon
• Cheesecloth
• Cheese mold (optional)
• Cheese press (optional)

Instructions:

1. Prepare Ingredients:

• Ensure all equipment and utensils are clean and sanitized.

1. Heat the Milk:

• Pour the milk into a large stainless steel pot. Heat the milk gradually to around 85°F (29°C) while stirring gently.

1. Add Starter Culture:

• Sprinkle the mesophilic starter culture over the surface of the milk. Let it rehydrate for a minute before stirring it into the milk.

1. Add Rennet:

• Dissolve the rennet tablet or liquid rennet in cool, chlorine-free water. Add it to the milk and stir gently using an up-and-down motion.

1. Allow Curds to Form:

• Cover the pot and let the milk sit undisturbed for about 45 minutes to 1 hour until a firm curd forms.

1. Cut the Curds:

• Use a long knife or curd cutter to cut the curds into small cubes. Let them rest for 5 minutes.

1. Stir and Cook the Curds:

• Gently stir the curds while gradually increasing the temperature to 102°F (39°C). Maintain this temperature for about 30-45 minutes, stirring occasionally.

1. Drain the Whey:

• Ladle the curds into a cheesecloth-lined colander to drain the whey.

1. Press the Curds (Optional):

• If you have a cheese mold and press, transfer the curds to the mold and press them for several hours or overnight.

1. Salt the Cheese:
   • Sprinkle the cheese with non-iodized cheese salt. Rub the salt into the surface.
2. Age the Cheese (Optional):
   • If you want a more aged cheese, you can place it in a cool, humid environment for a few weeks.
3. Enjoy:
   • Your homemade cheese is ready to eat! Refrigerate any unused portions.

Tips:

• Different cheeses may require variations in ingredients and steps.
• Use a cheese press if you want to make harder cheeses.
• Experiment with different cultures for unique flavors.

Homemade cheese allows for creativity and experimentation. The process outlined above is a basic guide, and you can explore various cheese-making techniques and recipes as you gain experience.