Ingredients

How to make it

  • Allow the cream to come to room temperature (72F). Pour into a pot or container (stainless steel or glass) . Add the starter and mix thoroughly.
  • Cover and let sit for 12 hours. A solid curd will form.
  • Pour the curd into a colander lined with butter muslin. Tie the corners of the muslin and hang over a bowl to drain. This will take 12 hours or until the desired consistency. Changing the muslin once or twice will help speed the draining process.
  • Place the cheese in a bowl. Add the salt and herbs, if desired.
  • Place the cheese in small molds or containers (I used Gladware) and cool in the refrigerator. The cheese will firm up as it gets colder.
  • Store in refrigerator for one to two weeks.
  • *Notes: Mesophilic starter is used to put friendly bacteria into the milk and aid coagulation and develop the flavor of the cheese.
  • You can order cheesemaking supplies online at a lot of sites. Try www.cheesemaking.com or www.thegrape.net.
  • You will need to use butter muslin, not cheesecloth, as the holes in cheesecloth are too big. Butter muslin is available at the cheesemaking sites as well.

Reviews & Comments 11

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    " It was excellent "
    sunflower48386 ate it and said...
    Wow This is great. I want to make this. I"m not very brave.lol I have been trying to get the nerve up to make ustuua(sp). A finnish squeeky cheese.
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    " It was excellent "
    brianna ate it and said...
    Thanks for a great 5 forks recipe. Can't wait to try it.
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    " It was excellent "
    cherylannxo ate it and said...
    Good evening Frankieanne, I have always wanted to know how to make cheese. I do a lot of preserving, canning and freezing. But cheese is the ultimate. You deserve more than a 5 for this. You do have my 5, though. Have a very good night...Cheryl
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  • vikirose13 6 years ago
    This sounds really rewarding. I remember making yogurt before they started selling it commercially. Definately will try it.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Love it.
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  • wynnebaer 6 years ago
    Thanks so much Frankieanne...Really appreciate you posting this....:)
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  • raelene1951 6 years ago
    Homemade is the best...Thank you!
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  • dickles 6 years ago
    Cool,Thanks.
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  • laurakaay 6 years ago
    Wow! I'm really excited to try this, thanks for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    Neat idea, never made this before.....thanks!
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    " It was excellent "
    peetabear ate it and said...
    what a wonderful recipe thank you....
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