How can I make homemade cheese?

What is the easiest cheese to make at home?

Paneer, a fresh cheese that needs no aging or special cultures. One tested recipe uses half a gallon of whole milk and about 4 tablespoons of lemon juice or vinegar, and yields roughly 8 to 12 ounces.

Step by step

1. Heat the milk. Warm whole milk over medium heat, stirring often, until it reaches a full rolling boil.
2. Add the acid. Turn the heat down or off and stir in lemon juice or vinegar one tablespoon at a time. Vinegar is usually diluted with an equal amount of water first. Stop when white curds clearly separate from greenish whey.
3. Drain. Pour through a cheesecloth-lined strainer. Rinse lightly if you used vinegar, and let it drain.
4. Press. Wrap the curds into a disc and press under a heavy pot for about 1 hour. Pressing too hard may make it crumbly.
5. Store. Refrigerate and use within about a week, or freeze for 2 to 3 months, according to that recipe.

Tips

• Whole milk gives the best yield and texture. Low-fat milk gives less cheese.
• Whey is left over; you can save it for cooking.

What about other cheeses?

Cheeses such as cheddar or Gouda need rennet, starter cultures, pressing and weeks to months of aging at controlled temperature and humidity. Use a tested recipe from a dairy extension service or a cheesemaking supplier, and do not improvise aging. If you are unsure whether a cheese is safe, discard it.