I started making cheese several years ago. I began with the soft fresh cheeses like cream cheese, queso blanco, and mozzarella, but after a while I wanted more. I began to research the hard cheeses like Cheddar, Gouda, Jack, and Swiss.
The main differences between the soft and hard cheeses is that hard cheese require a cheese press and cultures.

Cheese making is a commitment and requires a lot of patience. It's also an investment that requires several specialty items not available at your local store. Be prepared if you want to attempt it. If you try to take shortcuts you could end up with an inferior product.

It's also very fun and rewarding, especially with the high cost of specialty cheeses.

Step 1: Useful Links

Here are some links I found to be helpful and informative.

This is a great forum with very experienced members. You'll find a lot of answers to your questions here.

A good site for a beginners. You can get recipes, ingredients, and equipment here.

I have this book, it's very good.

I buy my cultures here. You have to buy more culture but its cheaper overall.

Good site with info and recipes.

A google search of cheese making will give you a ton of information.

<p>Wow, well,organised and thorough instructions. I feel I have gained a great deal of information and insight into the making of cheese. I especially appreciate the notes regarding common errors and how and why to avoid them. I am so eager to try it! Thank you for your post and references to more instructions and materials resourcing. Brilliant..</p>
<p>Thanks for the instructable. How long do you drain it in step 10? I drained mine for an hour, and the curds were much drier than in your picture. It still knit up pretty well when pressed, but I would like a jack to have a smoother surface. Now comes the hard part: waiting for it to age.</p>
<p>You only need to drain it to remove excess whey, so a few minutes. Pressing the curds is where the rest of the whey gets drained. </p><p>For a smoother cheese, try to cut up the curds a little smaller. You won't get all the gaps in the cheese. Adding more weight to the press will also remove gaps but also give you a dryer cheese.</p>
<p>Great I'ble but just one thing (being Pedantic)</p><p>In step 4 you say to prevent mold (mould) you boil everything</p><p>In step 8 you check the curds using a thermometer <strong>or finger</strong></p><p>That must really hurt boiling your finger for 30 minutes!! ;-)</p>
excellent instructable and Well executed. Far more tha 5*. I live in Greece. Allmost at least the 30% of the population knows this process. We tought from our parents in villages...The process is exactly this you described except the waxin....we don't wax our cheeses. We cover them by Olive oil. <br> <br>We made many kind and types of chees but every family know how to make the basics.....Graviera Cheese (like this you 've made) and Feta Cheese <br> <br>The holes number/size dependind on the zymosis (greek word) of the cheeses....long time more bables... <br>Also a tip (said by sheepowners who the make the best cheese....any cheese when you cut it, it brakes in smaller pieces this mean is well aged.) We age our cheese for 4-6 months for the hard and about 1-3 montths to feta.. <br> <br>These are my tries of makin cheese <br> <br>
Hi Agis, thanks for sharing your experience. How do you apply the olive oil to it? Thanks and regards
That is some nice looking cheese!
What an awesome cheese press. Thank you for the instructions
Thanks for the video! I have a Nigerian Dwarf dairy goat in milk and am getting kind of tired of the soft cheese. :) I need to get my press made. Thanks for the instructable!!!
And who says goat farmers have no culture :rimshot: heh heh. <br> <br>And thanks for all the cheese.
Nice job! I'm gonna give it a try. I live in Ecuador where there isn't a great variety of cheeses. Some tend to think &quot;cheese is cheese&quot; that is, that there is only one way to make it. Now I just have to find the cultures.....
how much cheese does two gallons of milk make? <br>
Usually, 2 gallons of whole milk will make a 2lb wheel of cheese. Slightly less with harder cheeses because you press out more of the water.
First, I must say, this instructable is uber awesome and is going to be my go to resource when I start making cheese. <br> <br>I just wanted to add that I was recommended by a cheese maker to use these tablets you can buy to sterilize baby bottles. They dont leave any taste, so might be preferable to anyone considering a bleach solution. <br> <br> http://www.milton-tm.com/sterilising_tablets.html <br> <br>I know you can buy them in the baby aisle here in NZ for a couple of bucks, and Im thinking there is probably a product similar in other parts of the world.
Awesome job! Your cheeses look amazing. According to my book, the swiss gets bigger holes, the bigger the round. For instance, Emmental gets its lovely holes from being made in 180-200lb rounds, which are a bit too much for home cheese ^^ Good luck with the blues! <br>
Beautiful cheese! Wow, I can only imagine how good it is. Nice work...very inspiring, although I don't know I'd have the patience needed.
Awesome instructable, just notified of the winners for the food science contest, happy to see you won grand prize, a deserving win indeed!
I agree! Congrats on the win target! :D
Thank you very much, I'm very excited. I can't wait to try out my new prize!!
Great 'able, but being vegetarian I don't want to use rennet. Have you tried with any alternatives?
You can buy a vegetable based rennet. <br>http://www.cheesemaking.com/LiquidVegetableRennet.html<br><br>I've never used it but I've heard they work just as well.
Thank you I was just about to ask the same thing!
Congratulations on winning the fermenting challenge! This instructable truly deserves it! =)
Thanks! I didn't even know I won until you left a comment.
Should I boil the finger first? ;-)
Congratulations on attempting to explain a complicated process in a short instructable. I have been making hard cheeses for about a year now and have made 20+ batches during that time. I watched 100s of youtube videos most of which were pretty useless, but eventually I came across a series of tutorial videos by an Australian called Gavin. If you click on http://www.youtube.com/watch?v=IsmW_XRXCGg , you will go to one of them from which you will easily be able to find the others. It was these videos that gave me the confidence to get started. So this &acirc;€˜ible&acirc;€™ plus the videos may get you, dear reader, started on making some home made cheese. <br> <br>To our author, I question the statement that milk loses calcium during the pasteurization process. Where does it go? All store-bought milk is pasteurized and most is also HOMOGENIZED (to prevent the cream rising to the top). It is the homogenization process that does something to the calcium that necessitates the addition of Calcium Chloride. Whatever this something is I am sure the calcium doesn&acirc;€™t float off into the atmosphere. The homogenizing unit is just like a glorified blender that reduces the size of the cream particles. Nowhere have I seen an adequate and convincing explanation of what happens to the calcium (if anything) during the homogenization process, nor the real reason for the need to add calcium chloride. It is a mystery. <br> <br> <br> <br> <br>
You're right, milk shouldn't lose calcium through pasteurization. But it does lose a ton of healthy bacteria. So I'd either use raw milk or add probiotics at some point in the process (like I do with my <a href="http://www.diypics.com/how-to-make-probiotic-yogurt/" rel="nofollow">probiotic yogurt</a>). Thanks for this tutorial! I've only made soft cheeses so far, and am looking forward to using this for a healthier version of cheese.
Milk doesn't loose calcium in the homogenization process, it's simply made unavailable. Homogenization changes the size of the fat particles in the milk and thus changes the way both humans and cheese-making bacteria use it. Alas, homogenization makes all that very important calcium completely inaccessible to the blessed cheese making bacteria and the human stomach. So all that stuff about drinking milk for calcium is complete nonsense unless it's un-homogenized.
Although I am not an expert this cannot be right on two counts. Firstly I don't believe the millions of gallons of homogenized milk that are being sold every day is all useless as far as uptake of the calcium is concerned. It would have been brought to the general public's notice before now, especially as people are encouraged to drink lots of milk to avoid osteoporosis. Secondly, I don't think the cheese-making bacteria require calcium. They convert the sugar called lactose in milk to lactic acid. You have similar lactic bacteria to make sour-dough bread, and these ones convert sugar (though not milk sugar, lactose) into lactic acid. I wish some expert out there would clearly tell us what homogenization does the the milk necessitating the addition of a salt (CaCl). I think it is something to do with conductivity and positive/negative charges on the minuscule fat particles which prevent them from coalescing. The CaCl changes the conductivity back to its original state. That's my theory anyway.
<br>&quot;Firstly I don't believe the millions of gallons of homogenized milk that are being sold every day is all useless as far as uptake of the calcium is concerned.&quot; <br> <br>Several years ago, my physician was discussing the results of some lab tests with me. One of his question surprised me: &quot;You don't drink much milk, do you?&quot; I told him that I drink at least a quart a day, at every meal and an afternoon snack of milk and cookies. He replied, &quot;Your body isn't using it very well, then.&quot; Since then, on doctor's orders, I take a daily supplement of 1000 mg of calcium because a quart of milk a day for some reason isn't providing me with enough calcium.
Actually, the fact that homogenization makes calcium bio-unavailable has been known since the process first started. However, I'm just some random person on the internet saying that, so here are some sources: <br> <br>http://drlwilson.com/Articles/calcium.htm (Under cows milk and milk substitutes) <br> <br>http://drcate.com/raw-milk-why-mess-with-udder-perfection/ (has a great graph) <br> <br> <br>Also, the cheese making bacteria don't need the calcium to culture the milk, but to make it congeal and form a clean break <br> <br> <br>http://www.cheesemaking.com/store/pg/239-FAQ-Cheesemaking-and-Milk.html (point 7, under &quot;raw milk&quot;, and point 4 under Pasteurized/Homogenized milk). <br> <br>There are more resources on this, but it's getting late (for me). I will however say that there is some level of controversy over why it's harder to absorb calcium from pasteurized homogenized milk. While fat-globule size is generally sited as a major problem, many people argue that the enzymes and vitamins destroyed in pasteurization are the problem. And to add to it all, goats milk is naturally homogenized and cheese makers don't seem to have any problem getting a clean break with that. So there is some mystery involved. I encourage you to do some of your own research, as I have only scratched the surface of this subject, and am by no means an expert. This is simply the explanation that seems most likely to me.
Thanks for the research, Random Person! This has been quite educational. Now I'm curiouser than ever about what type of milk makes X cheese. May have to do a little documentary on this topic by interviewing the cheese-makers in my area.
That's v. good to know! All the more reason to buy raw milk, eh? Around here you can't buy raw milk, but can drink milk from your own cow. So they sell &quot;shares&quot; in cows, then give you the milk. : )
You're right about the calcium, it is the homogenization process that affects it. Nobody seems to know exactly what happens to it, but I've used store bought milk with and without adding the extra calcium and the extra calcium produces better curds. I've also noticed that it is dependent on the brand of milk, some are worse than others. <br> <br>Do you use calcium chloride in your cheese? <br> <br>Are you a real beekeeper? Beekeeping is one of my next ventures.
If I use store-bought milk I do add CaCl but the dairy dept at our university, which makes pilot batches of cheese using 250 gallons of homogenized milk doesn't add it, and they are teaching students the correct way. You say some brands of milk are better than others, but maybe the batches you thought produced better curds were actually from the better milk, and it wasn't the CaCl which made the difference. Unfortunately one cannot add photos to these comments, otherwise I would include some. <br> <br>And yes I am a beekeeper. I started when I was about 15 (now 69) and have had up to 200 hives producing 40,000 lbs of honey in one season. Keeping bees has been my passion for all my adult life and I consider myself an expert, though no university degrees to show you. I have approx 400 books on beekeeping dated from the 1600s to modern times which I I find fascinating as they plot the development of beekeeping over time. Ask me any beekeeping questions you like. Which part of the world are you in? Unfortunately the widespread use of agricultural chemicals as well as cosmetic lawn care products and insecticides in urban areas have all contributed to huge declines in all insects including honey bees. As an example, the seed of most corn grown in the USA is coated with a neonicotinoid insecticide (related to nicotine in cigarettes). The amount of chemical applied to ONE seed is enough to kill 80,000 bees!! And the stuff takes years to break down in the soil. The coating on the seed gets into the plant and into the pollen, and when the bees collect the pollen and take to back to their hives it kills the baby bees in the hive.
I read recently about the pesticides killing the bees. I live in northern California and probably won't be ready for a hive until next year. How far will a bee travel to get pollen and is there a way to keep them close to home, like planting a lot of flowers? <br> <br>Oh, and you can add images to the comments. There's a button on the bottom left of the reply window that says add images. <br> <br>Thanks for the info.
Bees will travel up to 3 miles in any direction from your hive and in exceptional circumstances have been known to fly 8 miles!! If you consider a hive of 70,000 bees at the height of summer, approx half of which are foragers. Each forager will make up to 20 trips per day visiting say 100 flowers on each trip. According to my math that works out at about 60 million flowers per day per hive. You would need a field of something or a forest of flowering trees to make any real difference, but every little helps. Plant bee friendly plants and encourage your friends and neighbours to do likewise. <br> <br>As for getting a hive next year, never do today what you can put off til tomorrow. This time of year is the ideal time to start. <br> <br>I'll try adding a photo of some of my cheeses (waxed with yellow wax). I've tried this before and it doesn't seem to work for the comment section - only the original bile, but miracles may happen. No, it won't work. Perhaps you would give me instructions.
Hi Beekeeper - it's off message here but I keep 4 or 5 hives (4 now - I lost one this winter) in Devon - England. It is my aim to keep them in a bee-friendly manner and to intervene as little as possible but to keep them healthy. I think you have even worse chemical problems in the USA although we seem to be doing our best to catch up. And my farm used to be a dairy farm famous for its cheese in the 1970's. I wish I had the knowledge and time to get that going again. This instructable at least gives me the nudge to give it a go.
Have a look at the videos by Gavin before embarking on cheese making. He makes it look very do-able and his instructions are crystal clear: http://www.youtube.com/watch?v=IsmW_XRXCGg. From this one you will find the others.
WOW, I did NOT know that about corn! A small example of the big, horrible picture of our bee problem!
A possible alternative to boiling everything is just to simply use a 200ppm chlorine solution (this is what we do when making cheese at my university's dairy plant). Does the same job and all it requires is a quick dip.
That's a good tip, do you know where to buy a chlorine solution? I know home-brew stores also sell sanitizing agents for equipment.
I'm not really sure where they get it, but I'm guessing that they probably buy it directly from Ecolab (a big sanitation company that spans North America). I just know that they buy it in jugs of about 5L. I'll try and find out what it's called and let you know if you want.
3.5 ounces bleach to 3 gallons water. one minute contact time. rinse with fresh water. <br> <br>alternatively, home brew supply store, and get some Iodaphore. That's what we use in the brewery for holding solution. Its a blend of Iodine and Phosphoric acid. <br> <br>considering all the handling procedures are the same? and bleach is far cheaper? <br> <br>go with the bleach.
Also, get a chlorine test kit. <br> <br>http://www.allqa.com/aqa1627-1628.htm <br> <br>It's $30, but should last forever in a home situation. <br> <br>Great Instructable by the way! really clears up a lot of my questions.
Hmm... I should try this when I move into my next apartment. <br> <br>How good does that organic straight-from-the-farm milk work in comparison to standard Vitamin D milk?
From what I've read it's much better, but you will have to pasteurized the milk first. You also won't have to supplement the calcium as well.<br>If you can, try to use goat or sheep's milk depending on the cheese.
Sorry, target022,I know we have a be nice policy, but I disagree with you on this point. You do not have to pasteurize straight-from-the-farm milk as long as you age the cheese for at least 3 months - especially organic milk I would think. The acidity in the aging cheese self-sterilizes it from any unhelpful bacteria. I believe the standard in the USA is only 2 months but to be on the safe side allow 3 months. Most farmers drink their own milk fresh from the cow and they never get ill. For centuries cheese was made without pasteurization so why are we so fussy now. It is thought that the sterile environment we live in in N. America is responsible for the huge increase in allergies that people suffer from.
You are right, but I was just trying to go the safe route. I don't want someone to use raw milk and get sick and blame me.
Just to ease your mind, I believe that if I do something and get hurt (sick) from it, it's no one's fault but my own. I wouldn't blame you. I can't speak for anyone else, though.

About This Instructable




More by target022:Hot Dogs Perpetual Wheatgrass Mustache  Wax 
Add instructable to: