How it works
Before you start
What you'll need (spoiler: not much)
Nothing fancy. Just a few kitchen basics and a pint or two of milk.
-
Whole milk
Blue top is fine; unhomogenised Gold Top is even better.
-
A big pan with a lid
Large, deep and stainless steel. Not aluminium, non-stick or copper.
-
A glass bowl
To catch the whey as your curds drain.
-
A colander
Lined with the muslin from your kit.
-
A slotted spoon
For lifting the curds out of the whey.
-
A long knife
For cutting the curd into cubes.
-
Rubber gloves
Optional. Handy for stretching hot mozzarella.
-
A microwave
Optional. Some recipes use it to stretch mozzarella.
Everything else is in the box
-
Dairy thermometer
-
Reusable butter muslin
-
Citric acid
-
Organic sea salt
-
Vegetarian rennet
Plus cheese moulds, herbs, spices and the recipe book (contents vary by kit). Goat's cheese needs goat's milk, and labneh needs full-fat yoghurt.
The method
Five steps to your first cheese
Every kit follows the same simple rhythm. Exact temperatures and times are in each kit's recipe book.
-
Warm the milk
Warm the milk gently in your pan, checking it with the thermometer from the box.
-
Add the ingredients
Stir in the ingredients from your kit. The recipe book tells you what goes in and when.
-
Let the curds form
Leave it be and watch the milk separate into soft curds and whey.
-
Drain in the muslin
Spoon the curds into the reusable muslin and let the whey drain away.
-
Season and enjoy
Add salt, herbs or spices, shape it in a mould if you like, and tuck in. That's it, you're a cheesemaker!
“If you think things are going wrong, keep going! Chances are it will all work out in the end!”
Ailsa Proverbs, founder
Plan your batch
How long does it take?
Some are ready by lunchtime. Others like to take their time. These are the ten cheeses in The Ultimate Cheese Making Kit.
- Mozzarella about an hour
- Ricotta about an hour
- Mascarpone about an hour, then overnight in the fridge
- Scottish crowdie an hour or two
- Goat's cheese an hour or two
- Queso blanco an hour or two
- Paneer an hour or two
- Cypriot style cheese a few hours, best the next day
- Labneh a day or two
- Greek style cheese a few days
Homemade cheese keeps for about 5 days in the fridge. It's a guide rather than an exact science: it depends on how much salt you add. Times for the vegan, Beer Lover's and Wallace & Gromit kits are on each kit's page.
From our kitchen to yours
Tips for cheesy success
- Use whole milk. Most cheeses work with whole blue top milk. For the Cypriot style cheese, use unhomogenised 'Gold Top' milk, available in most supermarkets.
- Start at room temperature. Bring the milk to room temperature first, and stir gently, up and down rather than round and round.
- Read it through first. Read the whole recipe before you begin.
- Save the whey. Use it in bread, pizza dough, soup or smoothies.
- Reuse your muslin. Rinse it and wash it like a tea towel. It's made for batch after batch.
Made by you
-
Mozzarella with tomato and basil
-
Ricotta, turned out of the basket mould
-
Greek style cheese with oregano and olive oil
-
Grilled Cypriot style cheese with roast squash
