Basic Soft Cheese Recipe


  • 1 gallon whole milk (not ultra high temperature pasteurized)
  • 1/4 tsp direct-set flora danica or MA11 mesophilic culture.
  • Sea salt


  • Large stockpot
  • Wooden spoon
  • Thermometer
  • Cheesecloth
  • Colander


  1. Heat milk to 86-95F, stirring frequently to ensure even heating. Once proper temperature has been reached, add culture and stir thoroughly.
  2. 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!
  3. 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.
  4. Taste, and add additional salt, herbs, or flavorings as desired.

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