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Cheese (soft cheese / hard cheese), cottage cheese, and yogurt make yourself

Making cheese yourself is a wonderful pastime and great fun! Experiment, there are no limits: whether curd yogurt, soft cheese or hard cheese - you always know what's in it. In the following categories you will find everything you need to make cheese yourself.

Making cheese yourself is a wonderful pastime and great fun! Experiment, there are no limits: whether curd yogurt, soft cheese or hard cheese - you always know what's in it. In the following... read more »
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Cheese (soft cheese / hard cheese), cottage cheese, and yogurt make yourself

Making cheese yourself is a wonderful pastime and great fun! Experiment, there are no limits: whether curd yogurt, soft cheese or hard cheese - you always know what's in it. In the following categories you will find everything you need to make cheese yourself.

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1991 Bevi Neutrodes IHO 1L Desinfektionsreiniger
Content 0.5 Liter (€27.98 * / 1 Liter)
€13.99 *
0858 Rennet rennet liquid 50ml make cheese yourself
Content 50 Milliliter (€14.66 * / 100 Milliliter)
€7.33 *
0859 Chlorcalcium 33% 50ml
Content 50 Milliliter (€9.10 * / 100 Milliliter)
€4.55 *
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1991
Bevi Neutrodes IHO 1L Desinfektionsreiniger
Content 0.5 Liter (€27.98 * / 1 Liter)
€13.99 *
0854
Cheese mat french 20x20 cm
€2.60 *
0852
Cheesecloth 75x75cm
€9.64 *
0858
Rennet rennet liquid 50ml make cheese yourself
Content 50 Milliliter (€14.66 * / 100 Milliliter)
€7.33 *
0859
Chlorcalcium 33% 50ml
Content 50 Milliliter (€9.10 * / 100 Milliliter)
€4.55 *
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Cheese: Aromatic variety

Whether mild or spicy, sweet or savory, young or ripe - cheese is something fine! But if you think you have to spend vast sums in a delicatessen to enjoy delicious cheese, you're wrong! Because you can easily make cheese yourself. And not just cheese: other dairy products such as yogurt or cottage cheese are also real treats - and taste even better when you know you've made them yourself!

Making cheese yourself - what you need

To make cheese yourself, you don't need much at all. With fairly simple tools, you can make your favorite cheese at home to your heart's content: Hard cheese, soft cheese, cream cheese, feta or noble blue cheese. Before the first cheesemaking, you first need basic equipment. The following things should not be missing in any home cheese -manufacture:

  • a milk thermometer

  • Cheese molds

  • Cheesecloths with which you can squeeze the cheese mass

  • Rennet ferment

  • Chlorcalcium

  • Cheese cultures

  • Cheese mats

  • a curd cutter

If you are not sure what to look for when buying the individual components, you can also simply order a starter set in our store. With this, your first cheese will definitely succeed!

All cheese? It's the milk that makes it!

Before you make your first cheese, you should consider which milk you want to use. The most common, of course, is cow's milk. It's cheap, readily available and can be processed in a variety of ways. Both mild and savory hard and soft cheeses are possible with milk from the cow. It is recommended that beginners in particular try their hand at cheese made from cow's milk.

Milk from the goat is also suitable for making cheese. Goat cheese is a delicacy, the taste of which many people have to get used to. It differs significantly in flavor from cow's milk cheese, is more austere and less sweet, and becomes spicier the longer it is allowed to ripen. Nevertheless, cheese made from goat's milk is a delicacy that brings a touch of Mediterranean flair and French cuisine to the tongue.

Milk from sheep might also take some getting used to at first for tongues spoiled by cow's milk. The same goes for cheese made from sheep's milk. Even young sheep's milk cheese already tastes spicy; the longer it matures, the stronger the flavor becomes. Homemade feta is suitable as the first cheese for beginners: it brings a delicious Greek note to salads.

However, milk differs not only in which animal it comes from. In the case of cow's milk alone, there are different types: raw milk, whole milk, fresh milk, low-fat milk - all these types can be used and will have a different influence on the character that your cheese develops later.

Rennet and chlorcalcium

In addition to the mechanical components, you will also find two ingredients in our starter sets: rennet and calcium chloride. These are not chemicals or flavor enhancers, but substances that are indispensable for cheese production. The enzyme rennet, which is either extracted from the stomachs of ruminants or produced microbially, initiates the fermentation of the cheese (in cheese making, this step is also known as thickening). Calcium chloride enhances this effect. Thickening causes the dry matter of the milk to separate from the whey - the so-called curd is formed. It forms the basis for the later cheese.

Make cheese yourself: The best recipes for beginners

As a beginner, you don't have to start right away with a noble blue cheese. Light recipes are suitable for the beginning, for example curd, cream cheese or feta. Cream cheese and curd are among the easiest cheeses to make at home: for curd, simply boil milk, add a little lemon juice or rennet to speed up curdling, and let the mixture rest in a cheesecloth until all the liquid has drained. For cream cheese, follow a similar procedure, but squeeze the cheese further to make it less creamy like cottage cheese.

Make cheese yourself: Our tips for you

How exactly you need to proceed to make your first own cheese depends, of course, on what kind of cheese you want to make. You can find delicious recipes and detailed instructions in the book "Käsen leichtgemacht". Nevertheless, we have some tips for you so that nothing goes wrong with your first own cheese:

  • Reach for high-quality milk! A cheese can only be as good as the milk it is made from. It's best to buy fresh milk directly from the farmer. Not recommended: UHT milk.

  • be sure to adhere to the temperature specifications. Milk is a sensitive raw material. Too much heat will damage the microorganisms that are essential for the cheese to succeed. Even slight deviations can ensure that your cheese venture is unsuccessful.

  • Start small: Make small amounts of cheese at first during your first attempts - use little milk and small cheese molds. That way, it doesn't matter if your first cheese doesn't turn out the way you envisioned. Once you're advanced, you can always move on to larger molds.

  • Work cleanly: Always make sure that the  pots and materials (not to mention your hands!) are clean at all times when working with your cheese.

Do you have any questions about making cheese at home or about any of our products? Then feel free to contact us!