Making cheese is the same process, no matter what type of cheese you set out to make. The protein in milk solidifies by adding one or a combination of acids/rennet. The curds then separate from the liquid or whey and then, cheese is formed.
Equipment you’ll need:
” Pots and pans with lids – always use stainless steel, glass, ceramic or un-chipped enamel.
” Cheese ladle
” Butter muslin – don’t use regular cheese cloth because the weave is too wide.
” Curd cutter – a knife that is long enough to reach the bottom of your pan
” Dairy thermometer
” Colander – it must have small enough holes to drain whey without losing curds.
” Cheese mould
” Cheese press – only for more advanced cheeses
” Shallow Bowl/pan
Ingredients:
” Milk – fresh goat milk. If pasteurizing, then bring it down to room temperature before you begin
” Starter cultures – a pure form of bacteria added to warm milk to produce an acid. They should always be made from pasteurized milk.
” Rennet – an enzyme that turns milk into curds. It comes in liquid or tablet form.
” Salt – sea salt is the best option, or you may use iodized or non-iodized salt as per your preferences.
” Additions – herbs, chives, sage, garlic, etc.
When making the cheese, ensure that your counters, utensils and hands are absolutely clean and free of any germs or even yeast. Any trace of yeast can make your cheese flop. Start off with simple recipes, and practise soft cheeses first. Then improvise as you wish.

