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!

How To Make A Simple Little 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!

Homemade Cheese

4.68 from 31 votes

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!
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 8 servings
Calories 332 kcal
Author Nancy Ferland


  • 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!

Recipe Notes

Be sure not to use "ultra-pasteurized" milk.

Photos by George Wesley and Bonita Dannells.

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October 26, 2011 2:30 pm

5 stars
I had NO idea it was so easy to make cheese. I decided recently to eliminate all processed foods from my family’s diet. As a stay-at-home Mom, we don’t have many processed foods but to me even a little is TOO much! I will definitely look into buying the book as well. Thank you for the post!

Handcrafted With Altitude
October 26, 2011 2:29 pm

I think making cheese would be great fun.

-the redhead-

Mimi Avocado
October 26, 2011 2:25 pm

5 stars
Our family eats a lot of cheese! It would be a fun family project to try making different cheeses too! Would love to get started!

October 26, 2011 2:24 pm

This sounds so good! I can hardly wait to try it!

Betsy Kunz
Betsy Kunz
October 26, 2011 2:22 pm

Can’t wait to try this!

April Gibbons
April Gibbons
October 26, 2011 2:19 pm

I have been dying to learn to make my own cheese! Next step goats! 🙂

Debbie Schermerhorn
Debbie Schermerhorn
October 26, 2011 2:13 pm

5 stars
Super easy instructions. I can’t wait to try this at home!

October 26, 2011 2:11 pm

I made this just last week, with raw milk, just let it culture in a sealed glass jar on the counter for a few days, then strained it. I used the creamy cheese curd on everything from tacos, to a stand in for butter in banana bread, to a simple spread on rustic home baked bread, drizzled with honey and cracked pepper. mmm! The whey has been used as a replacement for water in bread, cereals, and tortillas to soak the grains before cooking. love how versatile this is!

October 26, 2011 2:11 pm

5 stars
I have made a simple cheese in the past, but I want to learn more about cheese-making.

October 26, 2011 2:08 pm

I can’t wait to try this. Sounds so easy!! Thanks for sharing.

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