How to Make a Simple Little Cheese

I’ve been a fan of New England Cheesemaking Supply ever since I picked up a copy of Ricki Carroll’s book, Home Cheese Making. Having followed her instructions for everything from 30-minute Mozzarella to Halloumi to Manchego, my copy of her book is proudly well-worn. I asked Jeri Case at New England Cheesemaking if she would help put together a guest post on cheesemaking, and she was happy to oblige!

Homemade Cheese

We at New England Cheesemaking Supply Company are proud to support you in your pledge to eat healthy food.  Andrew has been one of our guest bloggers several times and we’re big fans of his website.

We want to take this opportunity to tell you that you don’t have to be a gourmet cook to make your own cheese. In fact, our mission is to make it very easy for you.  We have many recipes in our book, on our DVD, at our website, in our blog, and in our monthly “Moosletter.”

In fact, just recently we received a recipe from one of our customers, Nancy Ferland, which will be featured in our November Moosletter. It’s basically an American version of queso blanco (South America) and panir (India).

This recipe is absolutely foolproof! The only equipment you may not have is cheesecloth, but you can use an old pillow case or even a paper towel. Any milk (except ultra-pasteurized) will work.

So, try it and we think you’ll be hooked. Then you can come to our website at, and we’ll have you aging your own Camemberts in no time!

Draining the Curds

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A Simple Little Cheese
I'd like to share this wonderful, easy, inexpensive recipe for a simple but delicious little cheese. Kids, with adult supervision with the heating, can even make this, as the ingredients are all just simple stuff from your kitchen!
  • 1 gallon Goat or Cow Milk
  • 1 cup White Vinegar
  • 2-4 tsp. Sea Salt
  1. Put milk in stainless pot, sprinkle on the salt and stir it well.
  2. Heat to 190 degrees F.
  3. Remove pot from heat and quickly stir in the vinegar, making sure it's well blended; let set for 20 to 30 minutes (checking to make sure it is good and curdled).
  4. Line colander with cheesecloth, pour milk through (whey should be yellow and a little cloudy).
  5. Bring up the corners of cheesecloth and squeeze as much whey out as possible; I let it sit hanging from the edge of the pot at this point for maybe 15 to 20 minutes to make sure all the whey has dripped out.
  6. Open the cheesecloth and you will have a lovely ball of cheese. Put it in a covered crock in the fridge until chilled.
  7. You can use it as a spread, or in salad like feta, or crumbled like queso fresca in enchiladas or tacos, or instead of ricotta in lasagna or manicotti. We have even made a rustic cheese/pear pie with this cheese when we couldn't find mascarpone locally, letting the mixed filling sit in the fridge overnight to soften it up a bit and make it a bit smoother. You can also use it as the base for filling for cheese danish pastry.
  8. We like to stir herbs, nuts, roasted peppers, sun-dried tomatoes, etc into it when it’s still liquid (it’s easier to stir that way) and this makes a great spread for crackers as an appetizer. Hope you enjoy this nice little cheese!
Be sure not to use "ultra-pasteurized" milk.

Photos by George Wesley and Bonita Dannells.

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158 Responses to How to Make a Simple Little Cheese

  1. stacie June 28, 2015 at 9:10 pm #

    What percentage of fat is needed for milk (2%, whole, etc)?
    Looks great! Can’t wait to make it!
    Thanks in advance.

    • Andrew July 3, 2015 at 9:26 am #

      It should work fine, regardless of the fat content. Whole milk will yield a richer, creamier cheese while non-fat milk will make a much drier, more crumbly cheese… and 2% will be somewhere in between. Just be sure not to use ultra-pasteurized milk, as it’s not suitable for cheesemaking.

  2. Kursty April 8, 2015 at 8:51 pm #

    Hello. I am trying to use up my frozen breastmilk and would like to make some dishes for baby. Would this work with breastmilk?

    • Andrew July 3, 2015 at 9:25 am #

      I don’t see why not! Though you may need to experiment a bit with the variables – especially the quantity of vinegar.

  3. sonya March 13, 2015 at 9:25 pm #

    the liquid that is left from making the cheese is now buttermilk,use it in cooking, its great stuff


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