The Easiest and Most Delicious Cheeses to Make at Home

Sam Arora, MSc Food Science, University of Guelph, Canada MSc Dairy Science, University of Punjab, NDRI, India

With a rich background in the cheese industry and a MA in food and dairy science, I have spent much of my life immersed in the world of cheese. The ease and taste of homemade cheese can be surprisingly rewarding. While certain criteria make it difficult to classify something as both the simplest and tastiest, I will provide some simple cheese-making techniques that can be delightful in the kitchen.

Coming Soon: Cheese Companies and Google as Your Guide

For years, I have relied on the catalogs from New England Cheese Supply for resources and inspiration. Additionally, Google is an invaluable tool for finding quality kits and information on cheese-making. There are many companies catering to home cheese enthusiasts, making the process easier and more accessible.

Ricotta Cheese: An Easier and Tastier Option

The simplest and tastiest cheese you can make from scratch is ricotta. With just a few ingredients—whole milk, heavy cream, salt, and either lemon juice or white vinegar—you can prepare fresh, homemade ricotta cheese in no time. A straightforward recipe involves heating the milk and cream, adding the acid, letting it sit, and straining the curds. You can purchase kits online to simplify this process, and the kits are not overly expensive.

Soft Cheeses: Cream Cheese, Ricotta, Paneer

Other soft cheese varieties, such as cream cheese and paneer, offer similar ease and excitement. Paneer, a cheese popular in South Asia, can be made using acid coagulation, making it a suitable alternative to ricotta. Mozzarella made with acid is not accurate; it must be made with culture and enzymes to coagulate the milk properly. Hence, it is not included in this list.

Paneer can be straightforward to prepare and has numerous applications. If you wish to experiment further, cottage cheese or farmer's cheese can also be made with a similar process. Simply heat the milk, use rennet, vinegar, or lemon juice to curdle the milk, stir, separate, and then drain in a cheesecloth. For a firmer cheese, pressing the curds with a weight helps. You can salt or not salt it, as you prefer, and once you have strained the curds, continue heating the whey to produce ricotta.

Hand in Hand with Professional Guidance

While these methods can produce great results, it is essential to engage with professional cheese makers if you have the chance. A small cheese company in your area or a local artisanal cheese producer can offer valuable insights and delicious products. Goat cheese, for example, is generally designed for fresh consumption and can be a delightful experiment. Always speak to the makers to get the best advice and experience.

While it may seem appealing to try making cheese at home, in my experience, it is not typically worth the effort. Modern cheese-making technology has made significant advancements, and professional techniques can yield superior results. However, the joy of experimenting with cheese making can be a rewarding and fun endeavor.

For more information, visit New England Cheese Supply and use Google to find quality cheese-making kits and resources.