How to Make CHEESE at Home 🧀

Combine 5 liters of cow milk and 250 ml of fresh cream in a pot.

Heat the mixture to 37°C.

Add 50 ml of vegetable rennet and mix well for 1 minute.

Cover the pot and let it sit for 60 minutes without touching it.

After 60 minutes, check the temperature and add another 50 ml of rennet, mixing well again.

Cover and let it sit for another 60 minutes.

Cut the curds into large slices and let it rest for 20 minutes.

Cut the curds into smaller pieces as desired.

Transfer the curds into two baskets to drain the whey.

After 6 hours, turn the cheese upside down and store in the fridge for 24 hours.

After 24 hours, sprinkle a little salt on top of the cheese without removing it from the basket.

Store the cheese in the fridge again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens