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Basic Soft Cheese Recipe


by Stacie

Basic Soft Cheese Ingredients:

1 gallon whole milk (not ultra high temperature pasteurized) 1/4 cup milk kefir, plain yogurt, or clabbered raw milk. OR 1/4 tsp direct set chevre, fromage blanc, flora danica, or mesophilic culture. Sea salt basic soft cheese 1

Equipment:

  • Large stockpot
  • Wooden spoon
  • Thermometer
  • Cheesecloth
  • Colander
basic soft cheese milk

Heat milk to 86-95F, stirring frequently to ensure even heating. Once proper temperature has been reached, add culture and stir thoroughly.

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Remove from heat and cover, allowing to rest in a warm place for 24-48 hours. Longer fermentation will remove lactose and increase probiotics, but it's up to you! A 24 hour ferment will make a milder, sweeter cheese. Experiment! basic soft cheese 4

After 24-48 hours, allow to drain in a cheesecloth draped over a colander. Save the whey for other projects, if desired. If draining seems slow, add 1 tablespoon of sea salt and make sure the room is at or above 68F. When half of the whey has drained, tie cheesecloth up like a bag and continue to drain for 6-8 hours, or overnight.

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Taste, and add additional salt, herbs, or flavorings as desired.