Cheese Making Ingredients

Basic Ingredients

In its most basic form, cheese is nothing more than the answer to the solution of how to save milk. While milk stays fresh for about a week in the refrigerator, you have the option of making soft or hard cheeses depending upon your needs and tastes.

These are only a few basic ingredients required for most recipes.

Please note the storage instructions for each of the ingredients.

Milk: For the purposes of this website and its focus on small area, sustainable living, the focus will be on cheese that works well with goat's milk, but for many of the recipes you can also use cow's or sheep's milk. If you do not have milk from your own goats, try to buy if from a local dairy or at a farmer's market. Remember, 100% of the proceeds go the farmers at the markets. No matter what type of you use, it must be of the highest quality and the freshest milk possible. Unless noted, milk should be stored in the refrigerator until ready to use. Remember, 1 gallon of milk yields one pound for hard cheeses or 2 pounds for soft cheeses. The yield from goat's milk is lower.

Rennet: Used to coagulate the milk while the milk is still sweet. Although milk will curdle on its own if left at room temperature for a few days, it will also become very acidic. Rennet it contains enzymes that act on the milk protein casein which separtes the milk to curds (the solid lumps) and whey (the liquid part). Rennet is available in liquid, tablet and powdered forms. There are two types of rennet:

- Animal comes from the fourth stomach of a calf and contains the enzymes rennin and pepsin.
- Vegetable contains an enzyme derived from a mold. Liquid rennet is usually kosher and suitable for those who prefer to not consume meat products.
Liquid rennet should be stored in the refrigerator. Powder and tablets should be stored in the freezer.

Unchlorinated water: Chlorine can destroy the action of rennet. For those with municipal water sources, it's best assumed this water contains some level of chlorine. Well water can be suitable and filtered rain water is an excellent choice. If you are unsure or unable to access other types of water, bottled or distilled water will likely be your best bet.
Mesophilic starter: used to make low temperature cheeses. Store in the freezer.
Thermophilic starter: used to make high-temperature cheeses. Store in the freezer.
Acids: vinegar: plain, household vinegar used for making vinegar cheese is fine. Some recipes also call for citric acid, tartic acid, lime, lemon and orange juices.
Nonidoized flake salt: Often recipes will call for cheese salt. However, any coarse, non-iodized flake salt can be used. Good information on salts can be found here.

Where to buy cheese making ingredients

Basic ingredients can often be found in grocery stores, especially those focused on healthy choices.
Seasonally, some upper-scale farm and ranch supply stores may carry suppliers and sometimes basic ingredients.
There are a number of jplaces you can order both supplies and ingredients from online.
In addition, many home brew beer and wine stores will also carry cheese making ingredients.