Here’s the could-not-be-simpler recipe.  The detailed instructions are after the jump.

• One quart Milk, preferably whole milk, but 2% works as well.
• 3-5 tablespoons of lemon juice, lime juice, or vinegar (I prefer vinegar, but each will give you a slightly different result in both flavor and texture.  Not a lot, but slightly.) You may use more if you deem necessary in the process.
• Optional: A pinch of chopped sage, dill weed or basil to flavor your cheese.
• Optional: A teaspoon of salt.

How to Make Cheese with Kids: A Cheesy Experience | Notecook.

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“Craft: Making Cheese
Why You Should Bother: You can make fantastic-tasting cheese cheaper than you can buy it, you can experiment with interesting herb and spice flavorings, and you know exactly what ingredients go into it. Although many cheeses require a coagulant such as rennet, there are many you can make with nothing more than milk and lemon juice. Start with easy fresh cheeses like queso fresco or mozzarella before working your way up to more complex recipes.
Getting Started: Gourmet Sleuth has a number of recipes, and the book Home Cheese Making covers a range of styles and does a good job of explaining the techniques and equipment required.”

There are tons of resources on our site and throughout the Web for how to do this.  Starting with a simple cheese recipe is the best way to learn the principles and build confidence in your cheesemaking.  Whether you are concerned about the expense of store-bought cheese, prefer the flavor of fresh artisanal cheese, or you just find yourself with a lot of high quality milk on your hands, we say go for it.

Other activities you should try include pickling and preserving, brewing beer and sausage making, which will go beautifully with your fresh homemade cheese.

The Art of Darkness » Blog Archive » Things That You Think Are Harder Than They Actually Are.

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A cheesemaker commented:

“You make a lot of bad cheese before you make good cheese,” says Kate Dallam, owner of Broom’s Bloom Dairy in Maryland”

But author Laura Vozzella ended up with a delicious ricotta she’ll make again.  A happy ending!

“My second batch was an even bigger flop. Instead of a solid, tofu-y mass, the milk formed a spongy Frisbee in a pot of whey.

Third time wasn’t quite a charm, but it was cheese. I formed the blob into a ball, let it cool, then had a taste.

It was mozzarella, all right. Chewy, supermarket-y mozzarella.

I’d make the ricotta again, and put the savings toward fresh mozzarella from the store. Whatever the store is charging, it’s a steal”

Trial and Many Errors in Home Cheese Making – San Jose Mercury News.

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