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Soft cheese is a healthy cultured food that is as versatile as it is delicious. It is a high-moisture, spreadable cheese that is eaten fresh.
Making Soft Cheese At Home
Making soft cheese is a great option for beginning cheesemakers because it requires only a few ingredients and very little special equipment. Check out our Basic Cheesemaking Supply List for more information.
Conditions for Making Soft Cheese
Soft cheese is best made in a kitchen with a steady, moderate temperature, around 72°F. Higher temperature or excessive humidity may promote yeast growth, which in turn will affect the taste of the cheese.
When making cheese and other cultured dairy products at home, it is important to choose good ingredients. Consult our article, Milk for Cheesemaking: An Overview, for advice on choosing the best milk for your cheesemaking project.
Three Basic Steps to Making Soft Cheese
While it is best to work with a recipe for making any cheese, there are some common methods included in most soft cheese instructions. Below you will find the basic steps employed for making most soft cheese and some tips and techniques for each:
1. Heating Milk
2. Adding Starter Culture and Rennet
3. Draining the Curd
4. Salting and Storing
Soft Cheese Yield
One gallon of milk produces 1½-2 pounds of cheese, depending on butterfat content.
Using Soft Cheese in Recipes
Soft cheese can easily be used in a variety of recipes and menus. Browse our list of 10 Ways to Use Any Soft Cheese for ideas and recipes.
Ready to Get Started Making Soft Cheese?
Choose from our list of Soft Cheese Recipes for Beginners or start with an all-inclusive cheese starter kit, containing all the ingredients and tools you need to make a variety of easy cheeses. Using a cheese starter kit provides a fun project for the entire family!
|The Home Creamery Book|