Cheese is easy to love but difficult to master, so you need to be careful how you prepare it. To help you out, we have compiled a list of instructions for making cheese. This isn’t a recipe but a terrific way to learn the procedure of this ancient trade.
Step 1: Start with fresh warm milk
The tastier and fresher the milk, the better your cheese will taste. For a great experience, buy milk on the same day that you make cheese. You can receive the milk while it’s still warm from the udder (which requires you to be on a dairy farm) or take it from the fridge to a large pot and slowly heat it on the stovetop.
Step 2: Acidify the milk
There are numerous methods for making cheese, but the first ‘split in the road’ is how to acidify the milk. One way is to put acid (vinegar or citric acid) directly into the milk to achieve the desired acidity.
This process (known as direct acidification) produces cheeses like ricotta and mascarpone. Another way to acidify milk is to add cultures, which are living bacteria.
Given time, temperature, and a lack of competing bacteria, these cultures will consume the lactose in the milk, converting it to lactic acid.
Step 3: Add your desired coagulant
Rennet, an enzyme that stimulates the proteins in milk to join together, is the most common coagulant that you can use. While this is the case, you should note that the term ‘rennet’ is a bit ambiguous.
Rennet can refer to ‘traditional rennet’ derived from animal stomachs. It can refer to a ‘bacterial’ rennet, also known as ‘vegetable rennet’, derived from recombinant bacteria (via DNA from veal calf stomach cells).
Rennet may also be derived from a fungus. Using the more generic and accurate term ‘coagulant’, you can include ‘plant’ coagulants such as sap from a fig tree or milk thistle.
You should mix the coagulant into the liquid milk and wait for it to gel.
Step 4: Test the gel for firmness
When you allow the rennet enough time to work on the proteins in the milk, it will change from a liquid to a gel. You can confirm the gel’s ‘doneness’ by pressing it (with a clean palm) against the surface of the milk.
Step 5: Cut the curd
You should then divide the curd into smaller cubes or bits. This can be done using a ‘cheese harp’, a knife, or even a whisk. The size at which you cut the curds has a significant impact on the quantity of moisture retained in the final cheese; the smaller the initial pieces, the drier (and more ageable) the cheese will be. And vice versa.
Step 6: Cook the curd
Depending on the recipe you are making, you should stir your curd. You can also turn up the heat and cook the curds while stirring. The most crucial thing that happens during this phase is that acid continues to form inside the curd and that the curds dry out as a result of your stirring motion. The more you cook and whisk, the drier the cheese will be.
Step 7: Drain the curd
Finally, you should separate the curds and whey. You do this by simply emptying the contents of the pot onto a strainer in the sink. You should wait 10 minutes for the curds to settle to the bottom, then push them together at the bottom of the pot before scooping them up and out in chunks.
For the best outcome, work rapidly to keep the heat in the curds, urging them to mush back together to form a smooth wheel. You should note that if you wait too long, the curds become cold, and the cheese breaks apart. And you don’t want this, do you?
Step 8: Add salt to the cheese
Once you have separated the curds and whey, add salt. Alternatively, you can transfer the curds to their final forms (or baskets) and squeeze the cheese into a wheel before salting.
If you salt, acidify, and confirm that the cheese contains the optimum quantity of moisture, you can mature it to become more complex. You can also consume it right away. It depends on you.
What if you don’t want to prepare your cheese?
Cheese making is an art, so if you don’t trust your abilities or you don’t have the time, you can always buy one. As a rule of thumb, ensure you are buying high-quality cheese from reputable brands such as A Dutch Masterpiece, Gayo Azul, Royal Hollandia, and Parrano.
These cheeses, made with milk from North Holland, carry a Protected Designation of Origin (PDO) certification, ensuring that each wheel satisfies the highest requirements of authenticity and quality. The age varies, with some ranging from younger, creamy cheeses to those that have matured for more than a year, resulting in a robust, nuanced flavor and silky texture.
These cheeses are ideal for pairing with wines, fresh fruits, or artisanal crackers and will enrich any dining experience. The unique packaging, which is reminiscent of classic Dutch artwork, makes them an appealing option for gourmet presentations and considerate gifting.
Parting shot
These are the steps that you should follow when you are making your cheese and how to buy the right cheese if you don’t want to make one by yourself.
For an easier time when serving the cheese on a cheese board, limit the number of cheeses to 3-5 different varieties. Too many can become costly and overwhelming.
You should not serve cheese straight out of the fridge. Cheese has the best flavor and texture when it is at room temperature, so prepare your cheese board ahead of time and let it sit on the counter.
You should note that cold cheese is more easily cut than warm cheese. So prepare and then bring it to room temperature.
You should not slice hard cheeses but instead, break them into little pieces. Use a short, triangular-bladed knife.
How much cheese should be served at a party? If serving the cheese hors d’oeuvres, allow 1 to 2 ounces of each cheese per person.
