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Recipes for Making Cheeses, Yogurt, Kombucha, Kefir

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. 

Our favorite recipes:

  • Old-fashioned mozzarella
  • Cottage cheese
  • Hybrid culture/citric acid mozzarella
  • Fresh, creamy mozzarella
  • Feta in brine
  • Cream cheese
  • Chevre and fromage blanc
  • Quark
  • Crème fraiche
  • Sour cream
  • Cheddar cheese and curds
  • Gouda
  • Yogurt
  • Ascarpone
  • Buttermilk and Butter
  • Milk kefir
  • Water kefir
  • Kombucha

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, check us out.

I have made the following 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.  - Steve Shapson, thecheesemaker.com

Note: Some recipes have a choice of lactic starter and rennet.   

See Mozzarella making the old fashioned Italian way at Caputo Brothers Creamery

Citric Acid Mozzarella>    Citric Acid Rennet

Ricotta>     Citric Acid

Cottage Cheese>     Flora Danica or Mesophile Aroma B,  Rennet

Hybrid Culture/Citric Acid Mozzarella>    Citric Acid  Thermophile Aroma B,  Flora Danica,  Rennet

Fresh Soft Creamy Mozzarella>     Thermophile Aroma B,  Flora Danica,  Rennet  

Feta in Brine>     Feta-Mesophilic MT1Mild Lipase,  Rennet

Cream Cheese>      Flora Danica or Mesophile Aroma B,  Rennet

Chèvre and Fromage Blanc>     Flora Danica or Mesophile Aroma B,  Rennet

Quark>     Flora Danica or Mesophile Aroma B,  Rennet

Crème Fraiche>     Flora Danica or Mesophile Aroma B

Sour Cream>     Flora Danica or Mesophile Aroma B

Cheddar Cheese and Curds>     Mesophilic StarterRennet

Gouda>     KazuRennet

Washed Curd Stablized Paste Bloomy RindPenicillum Candidum,  Geotrichum CandidumRennet

Washed Rind Cheese ala Spruce Bark Straps>  Culture   B Linens 

Yogurt>     Yogurt Culture

Mascarpone>    Tartaric Acid

Buttermilk and Butter>     Flora Danica/Mesophile Aroma B

Milk Kefir>   Fresh Kefir Grains,  Deluxe Kefir Making Kit

Water Kefir

Kombucha>  Kombucha Mother(SCOBY),  Deluxe Kombucha Making Kit


Lactic foods made with Flora Danica or Mesophile Aroma Type B Culture  

Brine Calculator  Cheese Salt with Salinometer (brine measuring tool)