Cheesemaking at home is a rewarding hobby that connects you to the craft and culture of this ancient food. With the right tools and ingredients, you can create unique cheeses tailored to your preferences. Here are the 10 essential ingredients for home cheesemaking, along with tips on how to use each one.
SEE ALSO: The key pieces of equipment you need to make cheese at home →
Why make your own cheese?
Homemade cheese offers benefits that shop-bought options simply cannot match. You control every aspect, from the type of milk used to the final seasoning. This means you can create cheeses free from additives, tailored to dietary needs or packed with your favourite flavours.
Cheesemaking is also an educational experience. It teaches you about fermentation, bacterial cultures and food preservation. Plus, it’s often more cost-effective in the long run, especially for artisanal or speciality cheeses. Most importantly, it’s deeply satisfying to share cheese you’ve crafted with family and friends.
The ingredients you need to make your own cheese
Without further ado, let’s delve into the 10 most important ingredients you need for home cheesemaking.
1. Milk
Milk is the cornerstone of every cheese. Cow’s milk is the most common, but goat’s and sheep’s milk bring unique flavours and textures. Raw milk offers complex flavours, but safety is crucial. If you choose raw milk, ensure it comes from a trusted source and is handled properly. Pasteurised milk is safer and widely available, but ultrapasteurised milk should be avoided. Its high-heat processing damages proteins, preventing proper curdling.
For lactose-intolerant cheesemakers, look for milk low in lactose, such as those containing the lactase enzyme. Or you can use regular milk and make cheeses that age for longer. Some examples are Cheddar, Gouda or Parmesan.
2. Rennet
Rennet is the enzyme responsible for curdling milk and separating curds from whey. It’s a must-have for many cheeses, from fresh goat cheese to aged Cheddar. Rennet is available in animal-derived and plant-based versions. Liquid rennet is easiest to measure and use, while tablets and powders are more shelf-stable.
Plant-based rennet is vegetarian-friendly and suitable for those avoiding animal products. Always check recipes for the recommended type and quantity to ensure success.
3. Calcium chloride
Pasteurised milk often lacks the calcium needed for strong curd formation. Calcium chloride solves this problem by restoring lost calcium. This ingredient is especially important for beginners, as it improves curd consistency and yield.
Add calcium chloride to the milk before introducing rennet. It’s typically diluted in non-chlorinated water for even distribution.
4. Cheese cultures
Cheese cultures are live bacteria that ferment lactose, producing acids that define the texture and flavour of your cheese. There are two main types:
- Mesophilic cultures: Work at lower temperatures, ideal for soft cheeses like Brie, Cream Cheese or Gouda.
- Thermophilic cultures: Thrive in higher temperatures, used for hard cheeses like Parmesan and Gruyère.
Speciality cultures can add complexity, like the tanginess in Feta or the unique blue veins in Roquefort. Choose pre-packaged cultures suited to your cheese recipe for consistent results.
5. Cheesemaking salt
Salt is more than a seasoning; it’s a preservative and a crucial part of the cheesemaking process. It enhances flavour, inhibits harmful bacteria and regulates moisture content. Always use non-iodised salt, such as cheese salt or kosher salt.
Iodine in regular table salt may interfere with the bacterial cultures and rennet, leading to poor results. Salt can be added to curds, brines or dry-rubbed onto the cheese’s surface.
6. Citric acid
For quick and simple cheeses, citric acid is indispensable. It acidifies milk rapidly, forming curds without the need for extended fermentation.
This makes it perfect for beginners trying cheeses like Ricotta or Mozzarella. Citric acid is sold as a white powder and is easy to measure and use. A little goes a long way, so follow your recipe closely.
7. Lipase powder
Lipase powder isn’t essential for every cheese but can take flavour to the next level. It adds an umami, tangy edge to cheeses like Feta, Romano and Parmesan.
Lipase works by breaking down milk fats into flavourful compounds during ageing. It’s optional but worth trying if you love bold, complex cheeses.
8. Cheese wax
Cheese wax is vital for ageing cheeses like Cheddar, Gouda or Edam. It seals the cheese, preventing moisture loss and unwanted mould growth.
To use, melt the wax and brush or dip it onto the cheese after it has dried for several days. Reusable and easy to store, cheese wax is a practical investment for home cheesemakers.
9. Annatto
Annatto, a natural colourant derived from the seeds of the achiote tree, adds vibrant orange hues to cheeses. It is commonly used in Cheddar, Red Leicester and Colby.
Although it doesn’t alter the taste, annatto gives your cheese an appealing appearance. Use it sparingly, as too much can affect the cheese’s consistency.
10. Non-chlorinated water
Non-chlorinated water is a simple but crucial ingredient in cheesemaking. Chlorine in tap water may kill the beneficial bacteria in cheese cultures and rennet.
If your tap water contains chlorine, use filtered, distilled, or bottled water instead. Non-chlorinated water is also used to dilute ingredients like rennet and calcium chloride for even distribution.
Conclusion
Cheesemaking is a combination of art and science, and these 10 ingredients for home cheesemaking form the foundation of the craft. Whether you’re making quick mozzarella or ageing Gouda for months, having these essentials ensures consistent, high-quality results.
With a little practice and patience, you can transform simple ingredients into extraordinary cheeses. Making your own cheese is not just a skill but a way to deepen your connection to food. Get started today and enjoy the satisfaction of creating cheese from scratch.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
