Making your own can be as simple as two ingredients and a few minutes in the kitchen

We seem to have a compelling appetite when it comes to artisan foods, and cheese is no exception.

The realm of cheese includes a complete range of aromas, textures and tastes. Be it mozzarella, cheddar, gorgonzola or brie, the enjoyment of cheese has become part of our culture.

Evidence of cheese and cheese making was revealed on Egyptian tomb murals dating back over 4,000 years and is believed to have been discovered accidentally, caused by milk stored in containers made of the stomachs of ruminant animals. Rennet, an enzyme found within such stomachs, caused the milk to coagulate, separating into curds (solids) and whey (liquid).

Nora Cummings of Poland, who has been a cheese lover and maker for over four years, said that even though there are more than 2,000 cheese varieties worldwide, every cheese basically starts out the same way: with a coagulated dairy product.

“I got a mozzarella cheese-making kit for a gift,” she said. “And since I already enjoyed making butter and yogurt, I couldn’t wait to get started. I was surprised to learn how easy the mozzarella was and how delicious it tasted compared to store-bought. I started out slow and made fresh cheeses until I felt comfortable making firmer cheeses that take longer to make and require equipment I didn’t have.”

Surprisingly, most cheeses are made with just a few ingredients — often just milk, coagulants and/or cultures, and salt.

“The difference is in the process making each cheese. For example: the rate at which the milk is heated, the length of time stirring, the amount of culture added, the amount of weight when pressing, the ripening and aging time — all cause a different texture, firmness and taste,” Cummings said.

Learning a bit of science helps too.

“Coagulants and/or cultures are key to a successful cheese,” said Cummings. “Cultures are friendly bacteria that help ripen milk by increasing acidity levels. And when coagulants are added to milk they cause the proteins to solidify and separate into curds and whey. Rennet is a popular coagulant that is added to help keep milk sweet by solidifying it quickly.”

Taste and control

Cummings acknowledged that making your own cheese is not necessarily a money-saving venture.

“But I didn’t do it to save money, I did it for the enjoyment of it. You control the ingredients and it tastes so much better than what you purchase. . . . In fact, some cheeses I’ve made have tasted so much better, I thought I got that taste from error.”

When it comes to categorizing cheese, there are numerous types.

“Fresh cheese is pretty much just curdled and drained with little else in processing,” Cummings explained. “They are eaten right away and are the simplest cheeses to start with, like ricotta or farmer’s cheese. Mozzarella, although it is kneaded in hot whey to form a ball, is still considered a fresh cheese.”

Soft-to-hard cheeses are in a category of their own. Because of the moisture content after pressing and differences in aging, they range from a soft Neufchatel to an almost-crumbly parmesan, she said.

Cummings said some cheeses are categorized by the source of milk used, such as goat’s milk.

“And others are classified by mold and how they are ripened and aged. Brie is aged from the exterior inward and has a flexible white crust, while blue cheese is inoculated with mold, which grows while it ages. Some cheeses are even salt-water brined, like feta.”

No matter the category, if you follow the basic blueprint, a do-it-yourself cheese maker can use items probably already on hand.

“The key equipment you need is a stainless steel pot, cheesecloth, a colander and a thermometer that goes up to 220 degrees,” said Cummings. “Other specialty items, such as a press, wax pots and molds, can be purchased online or at specialty stores when and if you decide this to be a viable hobby.”

Time to make the cheese

“Farmer’s cheese is a simple, fresh cheese to make,” said Cummings. “There is no need to go through the process of waxing or aging like a firm cheese, and the taste is superior to store-bought.”

You need only two ingredients: 1 gallon of unpasteurized milk and one-fourth cup white vinegar. “One thing to remember when making any cheese is that every piece of equipment needs to be sterile,” Cummings noted.

She first heats the milk slowly until it gets to 185-190 degrees.

“Once the temp is reached, I add the vinegar in three equal additions while stirring gently. Let rest for 5 minutes off the heat.”

At this point, the curds will begin to form and the whey will separate as a greenish-yellow liquid.

“Once the curds begin to form well, I stir it to keep it from matting for another 5 minutes. Then spread a piece of cheesecloth over a colander and pour the curds and whey into it. This is the time that I usually add one-fourth to one-half teaspoon salt to taste, and chilies, herbs or spices, and stir gently,” she said.

“And the last thing to do is tie the cloth into a knot and hang it on the faucet neck for about 10 to 30 minutes depending on the firmness desired.”

This farmer’s cheese will firm up a bit more in a container in the refrigerator and can be kept for up to a week.

“Once you have decided to try making a firmer cheese, this process is basically the same except (depending on the cheese you’re making) you may also need to add a coagulant, put it into a mold, press and (or) age it in the correct humidity and temperature. Some recipes . . . need to be aged for up to a year,” Cummings said.

There will be mistakes, but Cummings said not to fuss over them.

“I made a mozzarella once that just never stretched out. I added herbs and it made a great spread.”

There are plenty of resources out there to help.

“Search online and invest in a book. My favorite cheese guru is Ricki Carroll, who has some great books and a blog to help with any questions,” said Cummings. “It can be great fun and very rewarding. And even though I don’t call myself one yet, anyone can be a cheese artisan!”

Easy mozzarella

Ingredients:

1 gallon milk

1 1/2 teaspoons powdered citric acid dissolved in 1/4 cup cool water

1/4 teaspoon liquid rennet diluted in 1/4 cup cool water

1 to 2 teaspoons cheese salt

Instructions:

Slowly heat the milk to 55 degrees in a stainless steel pot. While stirring, slowly add the citric acid solution to the milk and mix thoroughly, but gently.

Heat the milk to 88 degrees over medium-low heat. The milk will begin to thicken like yogurt.

Gently and slowly (over 30 seconds) stir in the diluted rennet. Don’t disturb the milk while you let it heat to between 100 and 105 degrees. In about 5 to 8 minutes, the curds should begin to break up and pull away from the sides of the pot. Turn off the heat.

The curds will look like thick yogurt and become a bit shiny, and the whey will be clear. If the whey is still milky white, wait a few more minutes before turning off the heat. Scoop out the curds with a slotted spoon and put in a bowl. Reserve the whey. Press the curds gently with your hands, squeezing out as much whey as possible.

Heat the reserved whey to 175 degrees. Shape the curds into several small balls, rolling them between your palms. Put them, one at a time, into a ladle, and dip them in the hot whey for several seconds. Then gently fold the cheese over and over (as in kneading bread) with your hands. You may use rubber gloves at this point, as the cheese will be extremely hot. This distributes the heat evenly throughout the cheese, which will not stretch until it is too hot to touch (145 degrees inside the curd).

Repeat this process several times until the curd is smooth and pliable; mix in salt after the second time. When the cheese stretches like taffy and is shiny, it’s done. If the curds break instead of stretch, they are too cool and need to be reheated.

Roll into balls and store in the refrigerator for a week or so. Makes about half a pound.

Cream cheese fit for a bagel

Ingredients:

2 quarts pasteurized light cream

1 packet of mesophilic starter

3 drops of liquid rennet diluted in 1/3 cup filtered water

1-2 quarts of non-chlorinated water

Cheese salt and herbs are optional

(Mesophilic starter and rennet can be purchased online or at specialty stores)

Instructions:

Slowly heat the cream to 86 degrees and add the starter and mix well. Then add the rennet and stir gently with an up-and-down motion.

Remove from heat, cover and let it set for 12 hours at room temperature or at least 72 degrees. Once it has set, a solid curd will form.

Heat 1-2 quarts of water in a separate pan to 170 degrees and gradually add it to the curd until the temperature reaches 125 degrees, then drain the whey by pouring the curd into a colander lined with cheesecloth.

Knot the corners and hang to drain on the neck of the faucet. After 15-20 minutes check for the texture you want and add salt or herbs if you like. Put the cheese into any type of container and place in the refrigerator. Once the cheese is firm, you could store it in cheese wrap. Makes 1 1/2 to 2 pints.

Whole milk ricotta cheese

Ingredients:

1/2 gallon unpasteurized whole milk

1/3 cup lemon juice

1 teaspoon salt, optional

Instructions:

Pour the milk into a 4-quart pot over medium heat. Gradually warm to 200 degrees. It will get foamy and start to steam; do not let it boil.

Remove the milk from heat. Pour in the lemon juice, salt and stir gently.

Let sit undisturbed for 10 minutes. Dip a slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice and wait a few more minutes.

Set a strainer over a bowl and line the strainer with cheesecloth. Slowly pour curds and the whey through the strainer.

Let drain for 10 to 60 minutes, depending on how wet or dry you like it. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it. Makes about 2 cups.