Cheese Making Basics

What actually happens when you make cheese?

Cheese making separates milk into curds, which are mostly protein and fat, and whey, the watery liquid. Milk is warmed, a culture or acid is added, and then a coagulant such as rennet is often used to set the curd. The curd is cut, drained, sometimes pressed, salted and, for some styles, aged.

Each step changes the acidity and moisture of the cheese, and those two factors strongly influence how long the cheese keeps and which microbes can grow in it. That is why you should not improvise the steps until you understand them.

Many beginners are surprised by how much milk it takes to make a modest amount of cheese. Plan your first batches around the milk you have to spare, and treat the first few as practice rather than production.

Which cheeses are easiest for a beginner?

Fresh cheeses such as simple acid-set cheese, ricotta-style cheese, cream cheese styles and paneer-style cheese need little equipment and no aging. They are eaten soon and kept cold, which lowers the stakes while you learn.

Aged cheeses add time, humidity control and more risk. Wait on those until you have made several fresh cheeses and feel comfortable with sanitation.

Keep a notebook with the milk type, temperatures, timings and results of each batch. Cheese making rewards records, because small differences between batches become clear only when you can compare them.

What equipment do you need?

Most of it is already in a kitchen: a large stainless steel pot, a long spoon, a thermometer you trust, a colander, cheesecloth or a fine fabric for draining, and clean containers. Some cheeses need molds or a press, which you can add later.

Choose non-reactive materials such as stainless steel and food-grade plastic. Skip aluminum and chipped enamel. Pay attention to thermometer accuracy, since many recipes depend on holding milk in a narrow range. Test your thermometer using a method your extension office or the maker recommends.

Keep a dedicated cheese towel and wash it separately from other laundry, with no fabric softener, since residues can taint the cheese.

• Stainless pot with a heavy bottom
• Dependable thermometer
• Cheesecloth or butter muslin
• Molds and press only when a recipe calls for them

Why is sanitation the first skill to learn?

Cheese is a food where desired microbes and unwanted ones compete. Clean and sanitize every surface and tool that touches milk or curd, and wash your hands often. Dirty equipment can introduce bacteria that cause off flavors, gas, slimy rinds or illness.

Use the best milk you can get. Start with fresh milk and follow a tested recipe for the kind of milk it assumes, because pasteurized, raw and ultra-pasteurized milk behave differently. Some milk treated at very high heat will not set properly for many cheeses.

Rinse cloths and tools in clean water right after use, then wash and sanitize before the next batch. Whey and curd residue dry hard and are difficult to clean later.

Where do you find a tested recipe?

Land-grant university extension offices publish cheese making guides, and Penn State Extension in particular has an introduction to home cheese making that explains the basics. Other extension services have similar guides. Use these rather than random web posts, because they spell out the steps in a way that has been checked for safety.

Follow the recipe as written the first few times. Changing salt, acidity or moisture can change both safety and flavor.

If you keep a family cow or goats, ask your extension office whether they run cheese making workshops. Learning from someone standing beside you shortens the learning curve a great deal.

How should you store and judge your cheese?

Keep fresh cheese cold and eat it within the time your recipe gives. Label with the date. Discard cheese that smells unpleasant, looks slimy or shows unexpected mold on a soft, moist cheese, where mold can spread through the whole piece.

Aging is a separate skill that involves humidity, temperature and mold management. Ask an experienced cheese maker or your extension office before trying it, and do not age raw milk cheeses for sale without checking regulations.

Keep a separate shelf or container for cheese in the refrigerator so strong odors from other foods do not seep in.

What are the legal and safety questions?

Rules for selling cheese, using raw milk and labeling vary by state and sometimes by county. Contact your state department of agriculture and your local health department before you sell or share cheese widely.

Pregnant people, older adults, young children and those with weakened immune systems should talk to a doctor about which cheeses are safe for them.

Last reviewed: November 12, 2026. Written by the Homestead & Small Farm Editorial Team. See our editorial policy.