A Beginner's Guide to Homemade Cheese

Making homemade cheese is one of the most satisfying and surprisingly simple kitchen adventures you can undertake. For centuries, people have been turning milk into magic, and now it’s your turn.

If you've ever asked, "How is cheese made?" or been curious about making cheese at home, you’re in the right place. The idea of crafting your own cheddar or stirring up a batch of creamy cottage cheese might sound a bit daunting, but the truth is - it’s much more approachable than it seems.

At its heart, cheesemaking is an ancient, natural process. With just a few basic tools, simple ingredients, and a little patience, you can turn ordinary milk into something truly extraordinary. Whether you’re a foodie looking for your next challenge, someone on a health journey, or just keen to try a fulfilling new hobby, this big beginner’s guide will show you exactly how to get started.

Let’s dive into the wonderful world of homemade cheese - and discover why it’s so worth doing.

Why Make Cheese at Home?

Cheesemaking at home isn’t just about the end result (although that’s delicious); it’s about the journey, the flavours, and the joy of learning something new. Here’s why so many people are embracing this rewarding hobby:

Flavour Like You've Never Tasted Before

Homemade cheese offers an unbeatable vibrancy, freshness, and depth of flavour that you simply can’t get from mass-produced supermarket cheese. Without the interference of preservatives or artificial additives, the taste of the milk really shines through.

From the tang of a freshly made feta to the creamy richness of homemade cheddar cheese, you’ll experience cheese in its purest, most exciting form.

Complete Control Over Ingredients

When you make cheese at home, you get to decide what goes in - and what stays out. That means no hidden preservatives, no artificial colourings, and no unnecessary fillers. You can also tailor your cheese to suit dietary preferences: reduce salt, use low-fat milk, avoid allergens, or even explore plant-based cultures.

Want to add your favourite herbs or try a garlic and chive twist? You’re the boss. Prefer goat's milk to cow's? No problem. Homemade cheese is endlessly customisable.

A Healthier, More Mindful Option

Making your own food means you’re more connected to what you’re eating. For health-conscious consumers, cheese made at home can be a gentler option - free from commercial additives, adjusted to your taste and dietary needs, and made fresh in your own kitchen.

Cost-Effective & Sustainable

While the initial setup might involve a few small investments (many of which you already own - more on that shortly), homemade cheese is very cost-effective over time. You’ll be reducing packaging waste, shopping more locally, and using fewer processed products.

And the best bit? That feeling of pride when you serve your own cheese, crafted by you, with love.

A New Creative Hobby

Cheesemaking is more than cooking, it’s a creative, almost meditative process. Watching milk transform into curds and whey, shaping and pressing your own rounds, and waiting patiently as your cheese matures is a deeply satisfying journey. Whether you stick with fresh cheeses or progress to aged varieties, you're unlocking a world of culinary creativity.

The Basics of Cheesemaking – What You’ll Need

Let’s clear up one common myth: you do not need a professional kitchen or a laboratory to make cheese at home. Most of what you need is probably already in your cupboards, and we’ll point you to everything else in simple, manageable steps.

Essential Ingredients

Milk
Milk is, of course, the foundation of all cheese. The best choice is unhomogenised milk, which has a creamier texture and structure. However, regular pasteurised milk works perfectly well for many beginner cheeses like cottage cheese or paneer, though ultra heat treated milk should be avoided.

You can use cow’s, goat’s, or sheep’s milk, each lending a unique flavour and texture.

Starter Culture
This is where the magic begins. A starter culture introduces beneficial bacteria to ferment the milk, develop acidity, and create that beautiful cheesy flavour.

You can also make simple fresh cheeses like cottage cheese or ricotta using an acid such as lemon juice or vinegar instead of culture.

Explore our starter cultures – we even offer single-shot Cultures, perfect for beginners who don’t want to commit to large quantities right away.

Rennet
Rennet is an enzyme that causes the milk to coagulate, forming curds and separating from the whey. It comes in liquid, tablet, powder, and vegetarian forms.

You’ll only need a tiny amount, and it’s easy to measure out.

Salt
Salt adds flavour and helps preserve your cheese. It also draws out excess moisture and helps ensure whey is expelled rapidly.

Basic Equipment

Here's what you’ll need to start making cheese at home:

• Large Pot: Stainless steel is ideal. Make sure it's big enough to handle a few litres of milk without boiling over. A double-boiler works best but failing that, choose one that has a thick bottom.
  

• Thermometer: A basic kitchen thermometer helps monitor temperatures precisely. Essential for consistent results.
  

• Slotted Spoon or Ladle: For stirring and scooping curds gently.
  

• Cheesecloth or Muslin cloth: Used to drain the whey.
  

• Cheese Moulds: Used to shape your cheese and assist with drainage.
  

• Cheese Press: Some cheeses benefit from pressing to form a solid shape and remove moisture.
  

The Simple Steps of Cheesemaking

Now that you’re ready, let’s walk through the core steps of making cheese at home. Whether you're learning how to make cream cheese at home or dreaming of your own Wensleydale, these steps form the foundation of most recipes.

Don’t worry - they’re all manageable, and you’ll soon get the hang of it.

1. Heat the Milk

Gently warm your milk to the right temperature, using your thermometer to stay on track. For beginner cheeses like cheddar or soft goat cheese, 30-35°C is usually perfect. Stir slowly and evenly.

2. Add the Culture or Acid

Next, add your starter culture or acid (like vinegar or lemon juice, depending on the recipe). This is where the bacteria begin to work their magic, souring the milk slightly and starting the flavour development.

Let it rest for the recommended time.

3. Add the Rennet

Add the measured rennet and stir gently. After 30-60 minutes, your milk should set into a jelly-like texture. This process is called coagulation.

Don’t disturb it while it sets!

4. Cut the Curd

Use a long knife or slotted spoon to gently cut the curd into small cubes. This helps the whey separate more efficiently.

The size of your curds can affect the final texture of the cheese.

5. Drain the Whey

Now, drain the curds using a cheesecloth-lined colander. The whey will drain off, leaving behind the curds which are the basis of your cheese.

Top tip: You can save the whey and use it in bread, smoothies, or even soup!

6. Salt the Curd

Once drained, add salt to taste. This not only improves flavour but helps preserve the cheese.

You can also add herbs, spices, or extras here - be creative!

7. Form & Press

Place your curds into a mould or wrap them in cheesecloth. Some cheeses benefit from pressing, which helps shape them and remove extra moisture.

Press for a few hours to overnight, depending on the recipe.

Ready to Get Started?

Remember: you don’t need to be an expert to succeed. Making cheese at home is an exciting, accessible hobby that anyone can enjoy.

Start with a simple soft cheese, get familiar with the process, and before long, you’ll be experimenting with ageing, flavour infusions, and even waxing your own cheddar rounds.

Browse our full range of cheesemaking kits, cultures, and tools to get everything you need in one place. 

So roll up your sleeves, warm that milk, and begin your journey into the beautiful world of handmade cheese. Your fridge will never be the same again.