How to Make Chef John's Homemade Cheese - A Step-by-Step Guide

Cheese is a beloved ingredient that has been enjoyed by people all around the world for centuries. It is a staple in many cuisines and can be used in a wide variety of dishes, from macaroni and cheese to charcuterie boards. While it is easy to pick up a block of cheese from the store, nothing quite compares to the satisfaction of making your own cheese from scratch. Chef John's homemade cheese recipe is a simple and rewarding way to create your own delicious, fresh cheese right in your own ki...

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Ingredients

  • 1 quart whole milk
  • 1 cup cultured buttermilk
  • 2 teaspoons lemon juice, or as needed
  • ¾ teaspoon salt

Information

  • Prep Time: 15 mins
  • Additional Time: 8 hrs 15 mins
  • Total Time: 8 hrs 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture does not curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes.
  • Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes.
  • Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes.
  • Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate 8 hours to overnight.
  • Nutrition

    114 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 18mg
    • Sodium: 399mg
    • Total Carbohydrate: 10g
    • Total Sugars: 9g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 232mg
    • Iron: 0mg
    • Potassium: 297mg