Self-sufficiency, particularly regarding food, is an idea that’s been growing in popularity and publicity in recent years, as people become more aware of the impacts of climate change on our lives.
From growing your own herbs on a windowsill to raising chickens for their eggs, there are a whole host of ways people can learn to ‘live off the land’. It’s somewhat surprising, then, that so few have considered the possibilities available to them in the world of cheesemaking.
The UK has a long and illustrious transition of cheesemaking, with the first evidence of dairy processing on these shores dating back to 3800 BC. Nowadays, British cheese is considered some of the finest in the world, with our cheddars, stiltons, wensleydales and the rest earning accolades.
If you’re keen to try your hand at making your own cheese, then here’s a good place to start; our step-by-step guide to making your own cheese at home.
Start With High Quality Milk
Making cheese starts with the best quality, freshest milk you can find. As Hugh Fearnely-Whittingstall recommends in the Guardian, ‘’If you can – that is, if you’re not pregnant or someone with a compromised immune system – try to seek out raw, unpasteurised milk at your local farmers’ market. The cheese will have a fuller, richer flavour.’’
He also says you don’t need to only use cow’s milk, which is, of course, easiest to find. Try goat’s or buffalo’s milk once you’ve mastered the basics. You’ll be amazed at the results!
You’ll then want to warm your milk gently on the stove to a similar temperature to that when it leaves the udder (or, 31-32°C). Or, ideally, use milk straight from the udder!
Read: 7 ways to enjoy burrata
Acidify The Milk
For a basic method of making fresh cheese, you’ll next want to acidify your warmed milk using a curdling agent. For beginners, this is done using vinegar, citric acid or lemon juice.
Add A Coagulant To The Milk
Next up, you’ll want to add a coagulant to the milk. This usually comes in the form of rennet.
What is rennet, we hear you ask? Well, rennet is a natural enzyme that is found in the stomachs of calves and other young mammals. It can coagulate milk, which is what makes cheese so rich and creamy.
Cheese-pressing with rennet is how some of the world’s most popular cheeses, such as Parmesan, Gorgonzola and Roquefort are made.
It is important to add the rennet to the milk very slowly so that it has time to evenly distribute. Once that’s happened, cover the pot and set aside for five minutes.
From Liquid To Gel
After five minutes or so, the coagulant should have worked its magic and your milk will have set, turning from a liquid into a gel. At this stage, you’ll want to divide this large mass into smaller pieces, before placing them back on the heat and heating them to 41ºC, stirring gently but continuously. During this time, the curds will begin to separate from the whey; you want this to happen.
Drain The Curds
Line a colander with a cheesecloth; it’s time to drain the curds of that whey. Gently scoop the curds into the cheesecloth, allowing the whey to drain away (preferably into a bowl, as whey can be used for other purposes). You’ll want to press lightly here, extracting the whey and leaving you with just the curds.
Whilst professionals may use a cheese press for this part of the process, the amateur cheesemaker at home will achieve the necessary results using their hands alone. Do be mindful about the pressure you exert when draining; too much pressure will result in dry, crumbly cheese, while not enough will leave your cheese with a softer texture.
As you experiment with pressing your cheese, you’ll find the perfect amount of pressure to apply to get the results you desire.
Moulding Your Cheese
These curds are your cheese. You can now salt the curds (again, an experiment in your preferred taste) and press them into cheese wheels or moulds, leaving them to age and assume their final form. Should you have followed the correct acidifying, coagulating and warming process, you could allow your cheese to age for a while, in which time it will develop a more complex flavour profile.
Alternatively, you can eat your cheese now, fresh and delicious as it is. We can’t wait to try your next batch!
Perhaps you want to show off the fruits of your labours to guests? Check out these tips on the perfect after dinner cheeseboard to ensure you’re doing justice to all your hard work.