{"id":8921,"date":"2026-10-02T15:50:29","date_gmt":"2026-10-02T15:50:29","guid":{"rendered":"https:\/\/pgamo.com\/?page_id=8921"},"modified":"2026-10-02T15:50:29","modified_gmt":"2026-10-02T15:50:29","slug":"cheese","status":"publish","type":"page","link":"https:\/\/pgamo.com\/ceb\/preserving\/cheese\/","title":{"rendered":"Cheese Making"},"content":{"rendered":"<section class=\"pgamo-hero\" id=\"top\" style=\"min-height:26vh;background-color:#877373;\">\n<div class=\"pgamo-hero-side pgamo-hero-side--left\">\n<span class=\"pgamo-hero-side__label\">New Here?<\/span>\n<h3 class=\"pgamo-hero-side__heading\">Start Free Today<\/h3>\n<p class=\"pgamo-hero-side__text\">Enroll in the Ministerial Bible Study Series &#8212; 66 books, 251 lessons, completely free forever.<\/p>\n<a class=\"pgamo-hero-side__btn\" href=\"https:\/\/pgamo.com\/ceb\/courses\/bible-study\/\">Enroll Free &rarr;<\/a>\n<\/div>\n<div class=\"pgamo-hero__inner\">\n<h1 class=\"pgamo-hero__heading\">Cheese Making<\/h1><p class=\"pgamo-hero__subheading\">From 30-minute mozzarella and ricotta to cheddar and gouda \u2014 culture, rennet, calcium chloride, brine and yield for the milk you have.<\/p><div class=\"pgamo-hero__buttons\">\n<a class=\"pgamo-btn pgamo-btn--primary\" href=\"#calculators\">Cheese Calculators<\/a>\n<a class=\"pgamo-btn pgamo-btn--ghost\" href=\"#cheeses\">Cheeses to Start With<\/a>\n<\/div>\n<\/div>\n<div class=\"pgamo-hero-side pgamo-hero-side--right\">\n<span class=\"pgamo-hero-side__label\">From Our Authors<\/span>\n<h3 class=\"pgamo-hero-side__heading\">Meet Our Contributing Authors<\/h3>\n<p class=\"pgamo-hero-side__text\">Read devotionals and Bible studies shared by members of our community.<\/p>\n<a class=\"pgamo-hero-side__btn\" href=\"https:\/\/pgamo.com\/ceb\/groups\/contributing-authors\/forum\/\">Read Their Articles &rarr;<\/a>\n<\/div>\n<\/section>\n\n\n<div class=\"pgamo-hs\"><h3 class=\"hs-section-title\" id=\"calculators\">Cheese-making calculators<\/h3><div class=\"hs-calcs hs-calcs-wide\"><div class=\"hs-card hs-calc\" data-hs-calc=\"xcheese\" data-cfg=\"{&quot;types&quot;:{&quot;mozzarella&quot;:[&quot;30-minute mozzarella&quot;,&quot;none&quot;,0.25,&quot;citric&quot;,1,1.25,&quot;Stir in citric acid, warm to 90\\u00b0F, add rennet; cut the curd and heat to 105\\u00b0F, then stretch in 175\\u2013180\\u00b0F water.&quot;],&quot;ricotta&quot;:[&quot;Ricotta (whole milk)&quot;,&quot;none&quot;,0,&quot;vinegar&quot;,0.9,1.1,&quot;Heat milk to 185\\u2013195\\u00b0F, stir in the acid gently, rest 10 minutes and ladle into butter muslin.&quot;],&quot;paneer&quot;:[&quot;Paneer \\\/ queso blanco&quot;,&quot;none&quot;,0,&quot;vinegar&quot;,1,1.25,&quot;Bring milk almost to a boil, add the acid, drain and press for firm cubes.&quot;],&quot;chevre&quot;:[&quot;Ch\\u00e8vre (soft goat cheese)&quot;,&quot;meso&quot;,0.02,&quot;&quot;,1.5,2,&quot;Warm milk to 72\\u201386\\u00b0F, add culture and a few drops of rennet, set 12\\u201324 hours, then drain 6\\u201312 hours.&quot;],&quot;feta&quot;:[&quot;Feta&quot;,&quot;meso&quot;,0.25,&quot;&quot;,1,1.25,&quot;Ripen at 86\\u00b0F, set with rennet, cut and stir, drain, salt, then store in 8% brine.&quot;],&quot;cheddar&quot;:[&quot;Cheddar&quot;,&quot;meso&quot;,0.25,&quot;&quot;,0.9,1.1,&quot;Ripen and set at 86\\u201388\\u00b0F, cook curds to 100\\u2013102\\u00b0F, cheddar and mill, salt (2%), press and age 2+ months.&quot;],&quot;gouda&quot;:[&quot;Gouda&quot;,&quot;meso&quot;,0.25,&quot;&quot;,0.9,1.1,&quot;Set at 86\\u201390\\u00b0F, wash the curds with hot water, press, brine, wax and age 2+ months.&quot;],&quot;parmesan&quot;:[&quot;Parmesan-style (part-skim milk)&quot;,&quot;thermo&quot;,0.25,&quot;&quot;,0.7,0.8,&quot;Cook curds to about 124\\u00b0F, press, brine and age 10+ months.&quot;]}}\"><h4>Ingredients &amp; yield<\/h4><div class=\"hs-calc-in\"><label>Cheese<select data-in=\"type\"><option value=\"mozzarella\">30-minute mozzarella<\/option><option value=\"ricotta\">Ricotta (whole milk)<\/option><option value=\"paneer\">Paneer \/ queso blanco<\/option><option value=\"chevre\">Ch\u00e8vre (soft goat cheese)<\/option><option value=\"feta\">Feta<\/option><option value=\"cheddar\">Cheddar<\/option><option value=\"gouda\">Gouda<\/option><option value=\"parmesan\">Parmesan-style (part-skim milk)<\/option><\/select><\/label><label>Milk <small>(gallons)<\/small><input type=\"number\" min=\"0\" step=\"0.25\" value=\"2\" data-in=\"gal\" inputmode=\"decimal\"><\/label><label>Milk<select data-in=\"milk\"><option value=\"store\">Store-bought pasteurized (not ultra-pasteurized)<\/option><option value=\"raw\">Fresh farm cow milk<\/option><option value=\"goat\">Goat or sheep milk<\/option><\/select><\/label><label>Rennet you have<select data-in=\"rennet\"><option value=\"1\">Liquid, single strength<\/option><option value=\"2\">Liquid, double strength<\/option><option value=\"tab\">Rennet tablets<\/option><\/select><\/label><\/div><ul class=\"hs-calc-out\" data-out aria-live=\"polite\"><\/ul><p class=\"hs-hint\">Typical starting amounts \u2014 always follow your recipe and the directions on your culture and rennet packets, which vary by brand. Ultra-pasteurized (UHT) milk won\u2019t form a curd.<\/p><\/div><div class=\"hs-card hs-calc\" data-hs-calc=\"xbrinecheese\" data-cfg=\"[]\"><h4>Cheese brine<\/h4><div class=\"hs-calc-in\"><label>Water <small>(gallons)<\/small><input type=\"number\" min=\"0\" step=\"0.25\" value=\"2\" data-in=\"gal\" inputmode=\"decimal\"><\/label><label>Brine strength <small>(% salt (feta storage 8%; hard cheeses 18\u201323%))<\/small><input type=\"number\" min=\"0\" step=\"1\" value=\"20\" data-in=\"pct\" inputmode=\"decimal\"><\/label><label>Cheese to brine<span class=\"hs-unit-row\"><input type=\"number\" min=\"0\" step=\"any\" value=\"2\" data-in=\"cheese\" inputmode=\"decimal\"><select data-in=\"cheese_unit\" aria-label=\"Unit\"><option value=\"lb\" selected='selected'>lb<\/option><option value=\"kg\">kg<\/option><option value=\"oz\">oz<\/option><option value=\"g\">g<\/option><\/select><\/span><\/label><label>Hours per pound <small>((Gouda-type \u2248 3; mozzarella \u2248 1))<\/small><input type=\"number\" min=\"0\" step=\"0.25\" value=\"3\" data-in=\"hpl\" inputmode=\"decimal\"><\/label><\/div><ul class=\"hs-calc-out\" data-out aria-live=\"polite\"><\/ul><p class=\"hs-hint\">Use non-iodized salt. Add calcium chloride and a little vinegar so the rind doesn\u2019t soften. Keep brine at 50\u201355\u00b0F and turn the cheese halfway through.<\/p><\/div><div class=\"hs-card hs-calc\" data-hs-calc=\"xsaltcurd\" data-cfg=\"[]\"><h4>Dry-salting curds<\/h4><div class=\"hs-calc-in\"><label>Drained curds<span class=\"hs-unit-row\"><input type=\"number\" min=\"0\" step=\"any\" value=\"2\" data-in=\"curd\" inputmode=\"decimal\"><select data-in=\"curd_unit\" aria-label=\"Unit\"><option value=\"lb\" selected='selected'>lb<\/option><option value=\"kg\">kg<\/option><option value=\"oz\">oz<\/option><option value=\"g\">g<\/option><\/select><\/span><\/label><label>Salt <small>(% of curd (cheddar 1.5\u20132%, feta 2\u20133%))<\/small><input type=\"number\" min=\"0\" step=\"0.1\" value=\"2\" data-in=\"pct\" inputmode=\"decimal\"><\/label><\/div><ul class=\"hs-calc-out\" data-out aria-live=\"polite\"><\/ul><p class=\"hs-hint\">Sprinkle on in two or three additions, stirring gently, before pressing.<\/p><\/div><div class=\"hs-card hs-calc\" data-hs-calc=\"xbutter\" data-cfg=\"[]\"><h4>Butter<\/h4><div class=\"hs-calc-in\"><label>Heavy cream <small>(quarts)<\/small><input type=\"number\" min=\"0\" step=\"0.25\" value=\"2\" data-in=\"qt\" inputmode=\"decimal\"><\/label><label>Butterfat in the cream <small>(% (heavy cream 36\u201340%))<\/small><input type=\"number\" min=\"0\" step=\"1\" value=\"36\" data-in=\"fat\" inputmode=\"decimal\"><\/label><label>Salt (optional) <small>(% of butter)<\/small><input type=\"number\" min=\"0\" step=\"0.1\" value=\"1.5\" data-in=\"salt\" inputmode=\"decimal\"><\/label><\/div><ul class=\"hs-calc-out\" data-out aria-live=\"polite\"><\/ul><p class=\"hs-hint\">Churn cool cream (55\u201360\u00b0F) until it breaks, drain the buttermilk, then rinse and knead the butter in ice water until the water runs clear.<\/p><\/div><\/div><h3 class=\"hs-section-title\" id=\"cheeses\">Cheeses to start with<\/h3><div class=\"hs-table-wrap\"><table class=\"hs-table\"><thead><tr><th>Cheese<\/th><th>Starter<\/th><th>Method<\/th><th class=\"hs-r\">Yield<\/th><\/tr><\/thead><tbody><tr><td><strong>30-minute mozzarella<\/strong><\/td><td>Citric acid<\/td><td>Stir in citric acid, warm to 90\u00b0F, add rennet; cut the curd and heat to 105\u00b0F, then stretch in 175\u2013180\u00b0F water.<\/td><td class=\"hs-r\">1\u20131.25 lb\/gal<\/td><\/tr><tr><td><strong>Ricotta (whole milk)<\/strong><\/td><td>Vinegar or lemon juice<\/td><td>Heat milk to 185\u2013195\u00b0F, stir in the acid gently, rest 10 minutes and ladle into butter muslin.<\/td><td class=\"hs-r\">0.9\u20131.1 lb\/gal<\/td><\/tr><tr><td><strong>Paneer \/ queso blanco<\/strong><\/td><td>Vinegar or lemon juice<\/td><td>Bring milk almost to a boil, add the acid, drain and press for firm cubes.<\/td><td class=\"hs-r\">1\u20131.25 lb\/gal<\/td><\/tr><tr><td><strong>Ch\u00e8vre (soft goat cheese)<\/strong><\/td><td>Mesophilic<\/td><td>Warm milk to 72\u201386\u00b0F, add culture and a few drops of rennet, set 12\u201324 hours, then drain 6\u201312 hours.<\/td><td class=\"hs-r\">1.5\u20132 lb\/gal<\/td><\/tr><tr><td><strong>Feta<\/strong><\/td><td>Mesophilic<\/td><td>Ripen at 86\u00b0F, set with rennet, cut and stir, drain, salt, then store in 8% brine.<\/td><td class=\"hs-r\">1\u20131.25 lb\/gal<\/td><\/tr><tr><td><strong>Cheddar<\/strong><\/td><td>Mesophilic<\/td><td>Ripen and set at 86\u201388\u00b0F, cook curds to 100\u2013102\u00b0F, cheddar and mill, salt (2%), press and age 2+ months.<\/td><td class=\"hs-r\">0.9\u20131.1 lb\/gal<\/td><\/tr><tr><td><strong>Gouda<\/strong><\/td><td>Mesophilic<\/td><td>Set at 86\u201390\u00b0F, wash the curds with hot water, press, brine, wax and age 2+ months.<\/td><td class=\"hs-r\">0.9\u20131.1 lb\/gal<\/td><\/tr><tr><td><strong>Parmesan-style (part-skim milk)<\/strong><\/td><td>Thermophilic<\/td><td>Cook curds to about 124\u00b0F, press, brine and age 10+ months.<\/td><td class=\"hs-r\">0.7\u20130.8 lb\/gal<\/td><\/tr><\/tbody><\/table><\/div><section class=\"hs-card hs-guide-section\"><h3>Getting started<\/h3><ul><li>Begin with fresh cheeses \u2014 ricotta, paneer and 30-minute mozzarella need no aging and teach you how milk sets and drains.<\/li><li>You\u2019ll need a stainless or enamel pot, an accurate thermometer, a long knife to cut curds, a slotted spoon, butter muslin, and for hard cheeses a mold and a press.<\/li><li>Sanitize everything that touches the milk. Clean hands, clean pot, clean cloths.<\/li><\/ul><\/section><section class=\"hs-card hs-guide-section\"><h3>Choosing milk<\/h3><ul><li>Store-bought pasteurized milk works for most cheeses; add calcium chloride to help it set a firm curd. Ultra-pasteurized (UHT) milk will not set.<\/li><li>Raw milk makes wonderful cheese, but it can carry harmful bacteria. If you\u2019re not sure of the source, pasteurize it yourself: hold at 145\u00b0F for 30 minutes, then cool quickly.<\/li><li>Cheese made from raw milk should be aged at least 60 days before eating \u2014 the rule U.S. law sets for raw-milk cheese sold to the public.<\/li><\/ul><\/section><section class=\"hs-card hs-guide-section\"><h3>Aging hard cheeses<\/h3><ul><li>Age at 50\u201355\u00b0F and 80\u201385% humidity \u2014 a wine fridge or a cool cellar works well.<\/li><li>Turn new cheeses daily for the first week, then weekly. Wax them or rub them with oil or butter to form a rind.<\/li><li>Wipe off unwanted mold with a cloth dampened in brine or vinegar.<\/li><\/ul><\/section><p class=\"hs-calc-links\"><a class=\"hs-btn\" href=\"https:\/\/pgamo.com\/ceb\/homestead\/calculators\/?animal=goats&#038;calc=milk#animals\">Milk for my family calculator<\/a> <a class=\"hs-btn hs-btn-ghost\" href=\"https:\/\/pgamo.com\/ceb\/preserving\/\">More preserving<\/a><\/p><\/div>\n\n\n<section class=\"pgamo-text-image pgamo-text-image--left pgamo-text-image--dark\" id=\"community\">\n<div class=\"pgamo-text-image__inner\">\n<div class=\"pgamo-text-image__media\" style=\"background-image:url('https:\/\/pgamo.com\/wp-content\/uploads\/2026\/10\/homestead-goats-1024x683.jpg')\"><\/div>\n<div class=\"pgamo-text-image__content\">\n<h2>A Land Flowing With Milk<\/h2><div class=\"pgamo-text-image__text\"><p>A family cow or a few dairy goats can keep a household in milk, butter and cheese. Start with fresh cheeses that are ready the same day, then try a hard cheese to age through the winter. Share your wheels \u2014 and your questions \u2014 with the Food Preservation group.<\/p>\n<\/div><a class=\"pgamo-btn pgamo-btn--primary\" href=\"\/groups\/food-preservation\/forum\/\">Join the Food Preservation Group<\/a>\n<\/div>\n<\/div>\n<\/section>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div> \n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":8885,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_forum_subforum_count":0,"footnotes":""},"class_list":["post-8921","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/8921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/comments?post=8921"}],"version-history":[{"count":1,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/8921\/revisions"}],"predecessor-version":[{"id":8926,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/8921\/revisions\/8926"}],"up":[{"embeddable":true,"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/pages\/8885"}],"wp:attachment":[{"href":"https:\/\/pgamo.com\/ceb\/wp-json\/wp\/v2\/media?parent=8921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}