You don't need much to make cheese at home, and you don't have to start with something hard. This guide goes from your first ricotta and paneer to mozzarella, shows what to do with the leftover whey, and explains the ingredients you'll keep running into: rennet and annatto. Each chapter links to the full recipe or article if you want every step.
1
Where to start with cheese making
Start with a fresh cheese like ricotta or paneer, and see what you need for your first cheeses.
2
How to make ricotta: your first cheese
Make ricotta-style fresh cheese straight from whole milk and an acid.
3
Making paneer at home
Paneer is ricotta's firm cousin: milk, an acid, and curds that are pressed.
4
Making mozzarella at home
Mozzarella is one of the easiest cheeses to make and a good second cheese.
5
What to do with leftover whey
Whey is the liquid left when milk separates into curds and whey. It's worth keeping.
6
Cheese making ingredients: rennet, annatto and more
What rennet does, whether a cheese is vegetarian, and why some cheeses are orange.
7
Making aged cheese: when you’re ready
Cheddar, Gouda and feta need more equipment, more time and cheese wax.
More guides
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