18 Creamy Homemade Cheese Recipes for Beginners

18 Creamy Homemade Cheese Recipes for Beginners

Are you tired of relying on store-bought cheeses with preservatives and additives? Look no further! Making your own cheese at home can be a fun and rewarding experience, and with these 18 creamy homemade cheese recipes, you’ll be well on your way to becoming a cheesemaking master. From classic mozzarella to tangy feta, we’ve got a recipe for every level of skill and taste.

In this article, we’ll take you through the process of making some of the world’s most beloved cheeses from scratch, using simple ingredients and easy-to-follow instructions. Whether you’re looking for a quick snack or a show-stopping centerpiece for your next dinner party, these recipes are sure to impress. So grab a pot of milk, get ready to get your hands cheesy, and let’s dive in!

Classic Homemade Mozzarella

Classic Homemade Mozzarella Recipe

A rich and creamy mozzarella cheese that’s perfect for pizzas, caprese salads, or simply snacking on its own.

Ingredients:

– 1 gallon whole milk
– 1/4 cup cheese cultures (available at home brew supply stores)
– 1/4 cup liquid rennet (available at home brew supply stores)
– 1 tsp salt

Instructions:

1. Combine the milk and cheese cultures in a large pot. Heat gently over low heat, stirring occasionally, until the mixture reaches 86°F (30°C).
2. Remove from heat and let it sit for 45 minutes to allow the cultures to work their magic.
3. Add the liquid rennet and stir gently for about 1 minute.
4. Allow the mixture to coagulate for 10-15 minutes, or until it has separated into curds and whey.
5. Cut the curds into small pieces and let them sit for another 10-15 minutes.
6. Line a colander with cheesecloth or a clean cotton cloth. Carefully pour the curd mixture into the lined colander.
7. Let it drain for about 30-40 minutes, or until most of the whey has been removed and the cheese has reached your desired consistency.

Cooking Time: 1 hour 15 minutes

Easy Ricotta Cheese

Transform plain ricotta cheese into a creamy, flavorful delight with just a few simple steps.

Ingredients:

– 1 cup whole milk
– 1/2 teaspoon vinegar (white or apple cider)
– 1/4 teaspoon salt
– 1 tablespoon lemon juice

Instructions:

1. In a medium saucepan, combine the milk, vinegar, and salt.
2. Heat over medium heat, stirring occasionally, until the mixture reaches 180°F to 190°F (82°C to 88°C).
3. Remove from heat and stir in the lemon juice.
4. Let the mixture sit for 5-7 minutes, allowing it to curdle and separate into curds and whey.
5. Line a strainer with cheesecloth or a clean cotton cloth. Place over a bowl and carefully pour the ricotta cheese mixture into the strainer.

Cooking Time:

– 5-7 minutes for curdling
– None, as the ricotta cheese is ready to use immediately

Simple Cream Cheese Spread

In just a few minutes, you can create a delicious spread perfect for topping bagels, crackers, or vegetables.

Ingredients:

– 8 ounces cream cheese, softened
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– Optional: chopped herbs (such as chives or parsley) for garnish

Instructions:

1. In a medium-sized bowl, combine the softened cream cheese, vanilla extract, and salt.
2. Mix until smooth and creamy, using an electric mixer or a wooden spoon.
3. Taste and adjust the seasoning if needed.

Cooking Time: None! This spread is ready in just a few minutes.

Tips:

– For a lighter flavor, use reduced-fat cream cheese.
– Experiment with different herbs or spices to create unique flavor combinations.
– Store leftover spread in an airtight container in the refrigerator for up to 1 week.

Homemade Cheddar Cheese

In this recipe, we’ll guide you through the process of making a delicious and authentic cheddar cheese at home. With just a few simple ingredients and steps, you can create a rich and flavorful cheese that’s perfect for snacking, grating, or melting.

Ingredients:

– 1 gallon whole milk
– 1/4 cup cheese cultures (specifically mesophilic or thermophilic)
– 1/4 cup cheese salt
– 1/2 tsp liquid rennet
– 1 tsp annatto (optional for color)

Instructions:

1. Preheat your equipment and workspace to around 70°F to 75°F.
2. Combine milk, cheese cultures, and cheese salt in a large pot. Stir gently to dissolve the salt and distribute the cultures evenly.
3. Heat the mixture to 86°F to 90°F (30°C to 32°C) to activate the cultures.
4. Hold the temperature for 45 minutes to allow the cultures to work their magic.
5. Add rennet and stir gently for about 1 minute.
6. Allow the mixture to coagulate for 5 hours, or until it reaches a firm, curd-like consistency.
7. Cut the curds into small pieces and let them sit for another hour.
8. Heat the cheese to around 100°F (38°C) to melt any remaining curds and release excess liquid.
9. Strain the cheese through cheesecloth or a clean cotton cloth to remove excess whey.
10. Shape the cheese as desired, such as into blocks or balls.

Cooking Time: Approximately 6 hours from start to finish.

Fresh Goat Cheese

Summary: Make your own fresh goat cheese at home with this simple recipe. The result is a creamy, tangy cheese perfect for snacking or using in recipes.

Ingredients:

– 1 gallon whole milk
– 1/4 cup vinegar (white wine or apple cider)
– 1/4 teaspoon rennet (vegetable-based or animal-derived)
– Salt

Step-by-Step Instructions:

1. Preheat the oven to 180°F (82°C).
2. Combine the milk and vinegar in a large pot. Stir gently to combine.
3. Add the rennet and stir for about 30 seconds, until it’s fully dissolved.
4. Cover the pot and let it sit at room temperature for 12-14 hours or overnight.
5. After the coagulation process is complete, cut the curds into small pieces.
6. Line a cheesecloth or a clean cotton cloth with a wire mesh strainer over a bowl. Place the curds on the cheesecloth and let it drain for about an hour.
7. Gather up the edges of the cheesecloth and give the cheese a gentle squeeze to remove excess liquid.
8. Transfer the cheese to a plate, shape into desired form (ball, log, or block), and sprinkle with salt.

Cooking Time: 12-14 hours

Note: Keep in mind that this recipe makes a small batch of fresh goat cheese. For larger quantities, simply multiply the ingredients accordingly.

Quick Paneer Recipe

A creamy and delicious Indian cheese dish that can be prepared in no time! This recipe is perfect for a quick snack or as an accompaniment to your favorite Indian dishes.

Ingredients:
– 250g paneer (Indian cheese), cut into small cubes
– 1/4 cup milk
– 2 tablespoons butter
– 1 tablespoon cream
– Salt, to taste
– Chopped cilantro or scallions, for garnish (optional)

Instructions:

1. In a medium-sized pan, melt the butter over medium heat.
2. Add the paneer cubes and cook until they start to brown slightly, about 3-4 minutes.
3. Pour in the milk and stir gently to combine with the paneer.
4. Reduce the heat to low and simmer for 5 minutes or until the paneer is fully coated with the creamy sauce.
5. Stir in the cream and season with salt to taste.
6. Garnish with chopped cilantro or scallions, if desired.
7. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Homemade Brie Cheese

Transform your gatherings with this creamy and delicious homemade brie cheese recipe. With just a few simple ingredients, you can create a rich and buttery cheese that’s sure to impress.

Ingredients:

– 1 quart whole milk
– 1/4 cup buttermilk
– 1/2 teaspoon cheese cultures (bacteria type-1)
– 1/2 teaspoon rennet (vegetable-based)
– Salt, to taste
– Fresh thyme leaves, for garnish

Instructions:

1. Combine the whole milk and buttermilk in a large pot and heat until it reaches 86°F.
2. Add the cheese cultures and stir gently to dissolve.
3. Let the mixture sit at room temperature (68-72°F) for 45 minutes to allow the cultures to work their magic.
4. Add the rennet and stir slowly for about 1 minute, allowing the curds to form.
5. Cut the curds into small pieces and let it sit for another 10 minutes.
6. Drain the whey and shape the cheese into a wheel or log shape.
7. Wrap the cheese tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

Cooking Time:

– 45 minutes to allow cultures to work
– 10 minutes to cut curds
– 2+ hours to chill and set

Delicious Feta Cheese

This classic Greek cheese is incredibly easy to make at home, and the result is a tangy, creamy delight that’s perfect for snacking or adding to your favorite dishes.

Ingredients:
– 1 gallon whole milk
– 1/4 cup cheese cultures (available at homebrew stores)
– 1/4 teaspoon liquid rennet
– Salt

Instructions:

1. Begin by heating the milk in a large pot until it reaches 86°F.
2. Remove from heat and add the cheese cultures, stirring gently to combine.
3. Allow the mixture to sit for 45 minutes, or until you notice a clean break (when the curd is fully separated).
4. Add the liquid rennet and stir gently for about 30 seconds.
5. Let the mixture sit for another 15-20 minutes, or until it has reached the desired firmness.
6. Cut the cheese into small pieces and salt to taste.

Cooking Time: 2 hours (including 45 minutes of incubation)

Easy Cottage Cheese

Transform plain milk into a creamy and delicious cottage cheese with just a few simple steps!

Ingredients:

– 1 quart (960ml) whole milk
– 1/2 cup (120g) white vinegar or lemon juice
– Salt, to taste (optional)

Instructions:

1. Pour the milk into a large pot and place it on medium heat.
2. Stir occasionally until the milk reaches a temperature of 180°F (82°C).
3. Remove the pot from the heat and stir in the vinegar or lemon juice.
4. Allow the mixture to sit for 5-10 minutes, or until it has curdled and separated into curds and whey.
5. Line a colander with cheesecloth or a clean cotton cloth. Place the colander over a bowl and carefully pour the curds and whey into it.
6. Let the mixture drain for about 15-20 minutes, or until most of the liquid has been removed.
7. Gather up the edges of the cloth and give the cheese a gentle squeeze to remove any remaining liquid.

Cooking Time: 30-40 minutes

Tips:
– You can adjust the amount of vinegar or lemon juice to achieve your desired level of curdling.
– If you prefer a tangier taste, use lemon juice. For a milder flavor, use vinegar.

Enjoy your homemade cottage cheese!

Homemade Gouda Cheese

Create a rich and creamy homemade Gouda cheese with this simple recipe.

Ingredients:

– 1 gallon whole milk
– 1/4 cup cheese cultures (specifically mesophilic or thermophilic)
– 1/2 tsp rennet (vegetable or animal-derived)
– 1 tsp cheese salt
– 1 tbsp annatto seeds (optional, for color)

Instructions:

1. Combine milk and cheese cultures in a large pot. Heat gently to 90°F (32°C) and maintain this temperature for 45 minutes.
2. Add rennet and stir gently for 30 seconds.
3. Allow the mixture to coagulate at room temperature (about 70°F or 21°C) for 60-90 minutes, until it has separated into curds and whey.
4. Cut the curds into small pieces and let them sit for another 10-15 minutes.
5. Strain the cheese through cheesecloth or a clean cotton cloth into a colander lined with cheesecloth.
6. Gather up the edges of the cheesecloth and give the cheese a gentle squeeze to remove excess whey.
7. Shape the curds into a wheel or block, if desired. Wrap tightly in plastic wrap or wax paper.

Cooking Time: 2-3 hours (coagulation time) + 30 minutes to shape and wrap

Simple Swiss Cheese

This classic recipe yields a creamy, nutty, and utterly delicious Swiss cheese that’s perfect for snacking, grating over pasta, or serving with crackers. With just a few simple ingredients and steps, you’ll be enjoying your homemade Swiss cheese in no time!

Ingredients:

– 1 quart (960ml) whole milk
– 1/4 cup (60g) cheese cultures (available at home brew stores or online)
– 1/4 teaspoon rennet (vegetable or animal-based)
– 1/2 teaspoon salt

Instructions:

1. Heat the milk to 90°F (32°C).
2. Add the cheese cultures and stir gently for 30 seconds.
3. Let the mixture sit at room temperature (68-72°F or 20-22°C) for 45 minutes, allowing the cultures to work their magic.
4. Stir in the rennet and let it curdle for about 5 minutes, until you see a clean break (when the curds separate from the whey).
5. Cut the curds into small pieces and let them sit for 10-15 minutes, allowing excess liquid to drain off.
6. Line a cheesecloth or butter muslin with cheesecloth over a colander, then transfer the curds to the lined strainer.
7. Let the cheese drain for about 30 minutes, until most of the whey has been removed and the cheese reaches your desired consistency.

Cooking Time: About 2 hours from start to finish

Fresh Queso Fresco

Fresh Queso Fresco Recipe

Summary:
This classic Mexican recipe yields a creamy, tangy, and deliciously fresh queso fresco perfect for topping tacos, grilled meats, or vegetables.

Ingredients:

– 1 cup whole milk
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon vinegar (white wine or apple cider)
– 1/4 cup crumbled Cotija cheese (or substitute with Parmesan or feta)

Instructions:

1. In a medium saucepan, combine milk, heavy cream, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 86°F to 90°F (30°C to 32°C).
2. Remove from heat and stir in vinegar. Let it sit for 5 minutes to allow the acid to curdle the mixture.
3. Line a strainer with cheesecloth or a clean, thin kitchen towel. Place over a bowl and carefully pour the curdled milk into the strainer.
4. Allow the mixture to drain for about 10-15 minutes, until most of the whey has been removed and you’re left with a creamy cheese.
5. Gather up the edges of the cheesecloth or towel and give the queso fresco a gentle squeeze to remove any remaining liquid.
6. Transfer the queso fresco to an airtight container and top with crumbled Cotija cheese.

Cooking Time:
10-15 minutes for curdling, plus 5-10 minutes for draining

Homemade Parmesan Cheese

Elevate your pasta dishes and salads with the rich flavor of homemade Parmesan cheese. This recipe yields a delicious, crumbly cheese that’s perfect for grating over your favorite dishes.

Ingredients:
• 1 gallon whole milk
• 1/4 cup cheese cultures (available at home brew or winemaking supply stores)
• 1/4 cup cheese salt
• 1/2 tsp liquid rennet
• 1/2 tsp calcium chloride (optional, but recommended for a better curd)

Instructions:

1. Begin by heating the milk to 86°F (30°C).
2. Add the cheese cultures and stir gently to distribute evenly.
3. Allow the mixture to sit at room temperature (72°F – 76°F or 22°C – 24°C) for 45 minutes, or until it has thickened slightly and developed a clean, tangy aroma.
4. Add the cheese salt and liquid rennet, stirring gently to combine.
5. Continue to stir for about 10 minutes, or until the mixture has curdled and separated into distinct curds and whey.
6. Cut the curds into small pieces to release more whey.
7. Allow the mixture to sit for another 30 minutes, then drain off the whey and shape the curds into a ball.
8. Age the cheese at room temperature (72°F – 76°F or 22°C – 24°C) for at least 2 weeks before grating and using.

Cooking Time: 10-15 minutes

Easy Blue Cheese

Savor the tangy flavor of blue cheese without the fuss! This simple recipe yields a creamy, crumbly blue cheese perfect for snacking or adding to your favorite dishes.

Ingredients:

– 1 cup heavy cream
– 1/2 cup whole milk
– 1 tablespoon white vinegar
– 1 teaspoon cheese cultures (available at most health food stores or online)
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)

Instructions:

1. In a small saucepan, combine cream, milk, and vinegar. Heat over medium heat, stirring occasionally, until the mixture reaches 86°F to 90°F (30°C to 32°C).
2. Remove from heat and stir in cheese cultures. Let sit for 5 minutes.
3. Stir in crumbled blue cheese until well combined.
4. Pour the mixture into a clean glass jar or container with a tight-fitting lid.
5. Allow the cheese to chill at room temperature for at least 24 hours or refrigerate for up to 2 weeks.

Cooking Time: None required! Simply let it sit and allow the cultures to work their magic.

Simple Halloumi Cheese

Transform a block of cheese into a flavorful and melty delight with this easy recipe.

Ingredients:
– 1 block of Halloumi cheese (about 250g)
– Salt, to taste

Instructions:
1. Remove the Halloumi cheese from its packaging and place it on a plate or cutting board.
2. Sprinkle both sides of the cheese with salt to enhance its natural flavor.
3. Serve immediately, or store in an airtight container at room temperature for up to 5 days.

Cooking Time: None! Halloumi is typically served at room temperature, so no cooking required.

Enjoy your delicious and simple Halloumi cheese!

Fresh Burrata Cheese

Experience the creamy delight of homemade burrata cheese with this simple recipe.

Ingredients:

– 1 quart whole milk
– 1/4 cup heavy cream
– 1 tablespoon white vinegar
– 1 teaspoon kosher salt
– 1/2 teaspoon citric acid (optional)
– Fresh mozzarella curd (about 8 ounces)

Instructions:

1. In a medium saucepan, combine milk, heavy cream, and vinegar. Heat over medium heat, stirring occasionally, until the mixture reaches 86°F to 90°F.
2. Remove from heat and let sit for 5 minutes to allow the curds to form.
3. Line a colander with cheesecloth or a clean cotton cloth. Carefully pour the milk mixture into the lined colander.
4. Let it drain for about 10-15 minutes, until most of the liquid has been removed and the curds have firmed up.
5. Gather the edges of the cheesecloth and give the curds a gentle squeeze to remove any remaining liquid.
6. Transfer the curds to a clean work surface and shape into small balls (about 1 inch in diameter).
7. Wrap each ball with fresh mozzarella curd, leaving some exposed for the “crema” filling.
8. Refrigerate for at least 2 hours or overnight before serving.

Cooking Time: None

Homemade Colby Cheese

Create a deliciously creamy and mild cheese with this simple recipe.

Ingredients:

– 1 gallon whole milk
– 1/4 cup cheese cultures (Colby/Monterey Jack blend)
– 1/4 tsp cheese salt
– 1/2 tsp liquid rennet
– 1/2 tsp calcium chloride (optional)

Instructions:

1. Begin by heating the milk to 86°F (30°C). Stir occasionally.
2. In a separate container, combine the cheese cultures and warm water (about 90°F or 32°C) to create a culture solution.
3. Slowly add the culture solution to the milk while stirring gently for about 10 minutes.
4. Continue heating the mixture to 100°F (38°C). Stir occasionally.
5. Remove from heat and let it sit for 15-20 minutes, or until curds have formed.
6. Cut the curds into small pieces to release whey.
7. Allow the cheese to age at room temperature (about 70°F or 21°C) for 3-4 hours.

Cooking Time: None

Quick Provolone Cheese

This simple recipe yields a creamy and flavorful provolone cheese that’s perfect for snacking or adding to your favorite dishes. With just a few ingredients and minimal cooking time, you’ll be enjoying this delicious treat in no time!

Ingredients:

– 1 cup whole milk
– 1/4 cup grated Parmesan cheese
– 1 tablespoon vinegar
– 1/2 teaspoon salt

Instructions:

1. In a medium saucepan, combine the milk and Parmesan cheese. Heat over medium heat, stirring occasionally, until the cheese is melted and the mixture reaches a simmer.
2. Remove from heat and stir in the vinegar and salt. Let sit for 5-7 minutes to allow the mixture to curdle and thicken.
3. Line a strainer with cheesecloth or a clean cotton cloth and place over a bowl. Carefully pour the cheese mixture into the strainer.
4. Let the cheese drain for about 10-15 minutes, or until most of the liquid has been removed and the cheese has reached your desired consistency.

Cooking Time: 20-25 minutes

Yield: About 1 cup of Provolone Cheese

Summary

Discover the joy of making your own cheese at home with these easy and creamy recipes! From classic mozzarella to simple cream cheese spread, this collection of 18 recipes is perfect for beginners. Learn how to make homemade cheddar, goat cheese, paneer, brie, feta, cottage cheese, gouda, swiss, parmesan, blue cheese, halloumi, and more. With step-by-step instructions and simple ingredients, you’ll be whipping up your own delicious cheeses in no time. Perfect for snacking, cooking, or gifting, these homemade cheese recipes are sure to delight.