How to make cheese


how to make cheese a choice
Learn how to make cheese and something like this soon could be your product 🙂

Some Basics about how to make cheese

One thing in advance: I am Jürgen and I want to welcome you on this page. I want to give you a good feeling here and speak as a “friend” and tell you about my experiences about how to make cheese and pass it on to you.

You are not alone looking for information, about how to make cheese. Many others have rediscovered this wonderful hobby that brings them pleasure or are looking for help in order to get this joy and pleasure.

Why is it worth to find out how to make cheese?

There are so many different types of cheese ready to buy in the supermarket and at rock-bottom prices, where you wonder how that is possible. You will probably be the same as I was then …
I just didn’t like that cheese. Hardly any taste and everyone like the other. I know cheese from the past when the cheese was still tasty. The list of ingredients in some of today’s cheeses is more reminiscent of a chemistry lesson than delicious food.

So I said to myself: From now on I’ll make cheese, in the way it was used to do it traditionally. Real food is free of chemicals and additives. A cheese as it should be, natural and tasty.

But how can you make cheese by yourself?

Don’t you need much training and expensive machines and tools?

I can reassure you, you just need a good guidebook about how to make cheese and you don’t need expensive machines or expensive tools to make cheese. Most of them are already in your kitchen and the rest can be bought very cheaply. It really only costs a little until you have the right equipment and then can make cheese of countless types. Training is certainly a good idea if you want to work professionally and then sell the cheese. You have to know all the rules about how to make cheese and you can learn this knowledge at school first.

We hobby cheesemakers don’t need all of that. If you want to make cheese at home, you need good milk, the knowledge about how to make cheese and in the end, you get a delicious cheese that you can’t buy. A cheese that is second to none, that has a taste and an incomparable character. The nice thing when you make cheese for yourself is that you can create exactly “your cheese”. A cheese that is only available from you.

There are different ripening methods and also different types of cheese.

On the following pages, I explain how the cheese-making works in detail. Simply follow the course and in the end, you have all the knowledge about how to make cheese.

What I keep hearing or being asked is: When you make cheese yourself it’s a huge mess.

I can only say: No. If you either have the right space or know a few tricks about how to make cheese, it is a clean thing. It is a great pleasure to work with the cheese mass as it flatters the hands. Children, in particular, enjoy taking it out of the whey with their hands and stuffing it into the molds.

What I often hear about making cheese is: It’s a huge effort. No,

Cheese with dill mustard seeds

that is also not the case. We hobby cheesemakers do not process 1000 liters of milk a day and do not make 20 different types of cheese in one day. We only make cheese in the amount we want and only as many types of cheese as we want. Of course, not every cheese is easy/quick. Some need some maintenance, but this is also spread over days and you like to have a few minutes for your gold pieces. Especially when you cut and taste the first cheese you made yourself, you know that it was worth every minute. And that it was worth learning how to make cheese.

It’s a little bit like having children, you have a lot to do and yet you have a lot of fun watching them grow and develop. It’s the same when you make cheese. You walk the path together and know each other from the very beginning. And one day comes the big moment when you can smell, feel, and taste what has become of the former milk. How it turned into a delicious cheese that always enriches you with joy and enjoyment. A real food that you can’t buy like that. I can say this so cheekily and directly because I make cheese for years and have received countless delights that I do not want to miss. It is a fortune to know how to make cheese.

By the way, there are also possibilities to make cheese that requires almost no maintenance. Really convenient and simple cheese. But not boring at all. No, for example:

A cheese that matures in beeswax only needs its temperature and only wants to be turned once a week. And then depending on how much it should ripen, it is cut and nibbled. That’s how to make cheese in a very convenient way.
Or even a chevre that can mature in a jar in the fridge. It hardly needs any maintenance. Just open the jar briefly once a day, check whether it has already reached the desired maturity, it is already aired, and then if there is moisture on the lid, dry it, close the jar again and that’s it. Its hardly impossible to make cheese with less effort.
Or a Sardinian pecorino. I spent a long time on sardines on the Isle of Shepherds and Cheesemakers. There I deepened my skills and my knowledge about how to make cheese. I learned how the shepherds, who really live a difficult and busy life, still have the time to make cheese in winter. You are following the simple path that has been passed down there for centuries in the family tradition. And anyone who has ever eaten a pecorino will love it. A cheese that is full of aroma. And depending on the state of maturity, from mild and tender-melting to matured and spicy like a Parmesan. It is also one of the cheeses that are used in many Italian recipes.

It has spice and seduces with its aromas. It is very easy to make cheese of this type, as it does not need any special cultures to ripen. Traditionally, it is not even made with starter cultures, but with the warm, freshly milked milk of the evening. A very smart way how to make cheese. It can then later mature with the cultures that settled on him. It is only washed briefly underwater every now and then, depending on its maturity, then embalmed to protect it from cracks. I like to call it the cheese, enjoyable and comfortable people who want to make cheese with minimal efforts. Its surface is also attractive and colorful.
A cheese with a character from the look to the taste. Simply make this cheese yourself and experience for yourself how simple and enjoyable it is.
In order to make it even more refined, you can smoke the cheese. Yes, you have that in your hand if you know how to make cheese.

How often am I asked, isn’t it difficult to smoke cheese and are smoking cabinets expensive?

No, there are really usable smoking cabinets from € 100.

Or whoever has it like me can build his own with joy. Mine was only a few euros and it is exactly how I want it. I enjoyed it and now I am proud to have my very own smoking cabinet. Again and again, they tell me what a special smoke aroma my cheeses have! Mostly, just beech shavings are used to smoke cheese. Of course this results in a great fragrance, but other woods also have their refined note and their special color. You can also make your own smoking chips. Not all types of wood are available in chip form and if they do, they are usually very expensive.

When we are later on the topic of smoking cheese, I will tell you some tricks on how to make cheese of a very special type. Just browse my page and discover how to make cheese, with all its diversity and possibilities.

Now for the sad reasons why it’s better to know how to make cheese.

The world has changed and I already mentioned the incredibly low price of cheese in the shop. But where does it come from? Farmers complain that they are paid far too little. I know the hard life of dairy farmers very well. Everywhere you have to save to make ends meet. Unfortunately, the quality or attitude of the animals often suffers. The cheese dairies also have to see how they can still make profits in order to pay the employees.

Science was very “smart” for farmers and bred cows that became milk-producing “machines”. Cows with udders that scare you as big as they are. Another inexpensive idea is the artificial rennet, which is, however, obtained from genetically modified microorganisms.

I wonder where there is still nature involved!? Not the best way how to make cheese of high quality…

And all just to get a cheap cheese. Everything has its value and therefore its price. If you will make cheese yourself, it is up to you which ingredients you use. You look for the farmer who provides the best and tastiest milk and you use the rennet, which leads to the result you want. Of course, there are also many natural kinds of cheese on the market that are of excellent quality. Unfortunately, a kilo of finished cheese for 5 € does not do it, it is also not possible. To clarify briefly why this cannot be:

1 liter of properly produced milk costs 1 €. To get a kilo of cheese you need 10 liters of milk. So the cheese already costs 10 € without additional ingredients and without any work. Many high-quality kinds of cheese cost € 30 per kilogram or even more depending on maturity. But you can smell and taste exactly this value and the price based on it. How many times did I have cheese in my mouth when I thought it tasted like nothing like plastic. You don’t have to believe all of this, just experience it yourself. Make cheese yourself and you will get the proof 😉

When you make cheese by yourself it’s easy and fun.

The subsequent enjoyment is priceless and unique. I was able to experience this myself when I launched my project to make cheese. Unfortunately at that time, I had no help as I offer you here. I was pretty much alone and was able to learn everything about how to make cheese from the start, inquire, and laboriously gather all the information. The good thing about it is that I now know the subject of “how to make cheese” in all its diversity. And can give you all the information on the way so that you too can make cheese without making countless mistakes or wrong productions.

This is not ice cream 😉 but a homemade mozzarella with balsamic vinegar and tomato slices

Of course, something can always go wrong when you make cheese yourself, but if you have all the information, the risk is almost zero, except for the natural fluctuations.