Description
Learn how to make delicious homemade cheese with expert answers to common questions about cheese making, including tips for plant-based alternatives and troubleshooting guidance.
Ingredients
- Animal or plant-based milk of choice
- Acid (like vinegar or lemon juice)
- Salt
- Optional: calcium chloride
- For plant-based version: cashews or almonds
- For plant-based version: nutritional yeast
- For plant-based version: agar-agar
Instructions
- For traditional cheese: Use regular pasteurized milk (not ultra-pasteurized)
- Add appropriate amount of acid to separate curds and whey
- Drain thoroughly for firmer texture
- Press for 12-24 hours if firmer texture is desired
- For plant-based cheese: Blend nuts with nutritional yeast
- Add agar-agar as setting agent
- Store properly to maintain freshness
Notes
- Whey byproduct can be used in bread-making, smoothies, soups, or as cooking liquid
- Fresh cheese should be consumed within a few days
- Monitor for any off odors, unusual discoloration, or mold growth
- For aged varieties, use specific recipes with rennet and cultures
- Plant-based versions require different techniques than traditional cheese
- Prep Time: 30 minutes
- Cook Time: 1-24 hours
- Category: Cheese
- Method: Curdling and Pressing
- Cuisine: Global
Nutrition
- Serving Size: 1 ounce
- Calories: 110
- Sugar: 0g
- Sodium: 175mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
Keywords: homemade cheese, cheese making, vegan cheese, dairy alternatives, cheesemaking tips, fresh cheese
