How to make cheese with Creamery in a Box Starter Kit

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is often more affordable.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can be a more cost-effective acid for curdling.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is usually less expensive.

herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more convenient and cost-effective.

Gather cheese making equipment and sanitize it.

Measure and dilute 1 cup of non-chlorinated water with calcium chloride, culture, and renit.

Pour 1 gallon of milk into a pot or double boiler.

Heat the milk indirectly using a water bath that is approximately 10°F warmer than your target milk temperature.

Add the diluted calcium chloride solution to the milk and stir thoroughly with a curd skimmer.

Cover the milk and place it in the water bath, waiting to reach the first target temperature.

Add the culture to the milk using the same stirring method and decide whether to rest at this temperature or heat immediately.

Add the diluted renit to the milk once the target temperature is reached and stir quickly with the curd skimmer.

Cover and leave the curd to set until the whey separates and the curd is ready to cut.

Cut the curd into a grid pattern using a curd knife, making four cuts in one direction and then perpendicular to create equally sized squares.

Return the pot to the water bath and raise the temperature slowly to cook the curds, ensuring not to overshoot the temperature.

Cut cheesecloth to fit over a double mesh strainer and wet it to prevent sticking, placing it over a bucket or sink to catch the whey.

Lift the pot out of the water bath and pour the curds and whey into the strainer.

Wrap the curds in cheesecloth and place them into a mold, adding a follower and some weight on top to press the cheese.

Flip the cheese a few times during pressing to ensure a smooth surface, rewrapping each time.

Once pressing is done, you can age the cheese for more complex flavors or eat it right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens