When you talk about cheese, how many people do you know that can say that they make their own cheeses? Throughout the years, it has become one of those rare skills that no one seems to have. We’re not about to let that skill fade into obscurity, however. If you’ve ever wondered how difficult it is to become a cheese maker at home, the answer is that it isn’t difficult at all.
Do you know what is in your commercial cheese, yogurt, kombucha or kefir? Look and you are going to find that there are a lot of official coloring and additives. When you make cheese at home, you are opening the door to decide which ingredients you use. Pick quality ingredients that taste good!
Yes, there is a science to cheese making, but it is also an art form. Since it is a craft, you can take your cheese making recipes and alter them in different ways according to taste and preference. All you need to start off is rennet, lactic starter and the determination of a cheese maker. We have compiled lists of our favorite making cheese at home recipes to help you on your cheese-making journey. Do not be afraid to play around with the recipes and ingredients.
Here Are Our Favorite Recipes for Homemade Cheese:
Try These Other Recipes for a Stellar Homemade Experience:
You are almost on your way to a fulfilling, interesting hobby that results in artisan cheese. In order to create your own cheese, you’re going to need the right supplies. From ingredients, to cheese presses and other hardware necessary to create your own cheese, we make sure that you can find the highest quality diy cheese kits. For more information on cheesemaking ingredients, browse our products and find out why we have the absolute best and most natural ways to make cheese, kefir, kombucha and yogurt.
'I've made these recipes many times, making improvements in the process. You may come up with a slightly different method or ingredients and get a great result. Cheese making is 90% craft and 10% science. Don't be afraid of making small changes when you think it will improve your results.' - The Cheesemaker