How to Make Delicious Soft Cheese
This wonderful soft cheese is the best introduction to the world of cheesemaking because of the simplicity of the process and the consistency of the results. Did I mention the cheese is delicious? Both cow and goat milk work equally well. If goat’s milk is used the cheese is called Chevre Cheese. Be sure to use whole milk for best results. Soft Cheese requires little equipment and can be easily flavored with a variety of ingredients. It can also be used as a substitute for all your recipes that use cream cheese. This is an excellent cheese to master when you have a lot of milk because it freezes so well.
This Video and Recipe are taken from Mary Jane Toth’s book, A Cheesemaker’s Journey. If you are ready to start making cheese but do not have the supplies, please consider the Cheesemaker’s Pantry. The Cheesemaker’s Pantry includes full portions of everything you need to get started as well as the book, A Cheesemaker’s Journey.
French Style Soft Cheese Recipe
- 5 qts. Milk (cow or goat)
- 1/8 teaspoon DVI Chevre Culture or Mesophilic Culture
- 2 Tablespoons diluted liquid rennet (Dilution is 3 drops rennet into 1/3 c. cool water)
- 1 Teaspoon Cheese Salt (Optional)
- Warm Milk to 86 Degrees
- Stir in the 1/8 teaspoon DVI Chevre Culture or Mesophilic Culture
- Add the 2 Tablespoons diluted Rennet mixture to milk and stir well
- Let set 8-12 hours (covered at room temperature)
- Cheese is ready to drain when it has the consistency of thickened yogurt. Pour into cheesecloth lined pan or colander. Tie the corners of the cheesecloth together so it forms a bag with the cheese at the bottom. Hang to drain for 6 to 8 hours.
- The cheese is ready when it has reached the consistency of cream cheese.
Tip: When the bag has slowed down on dripping you can take it down and scrape the sides into the middle. This will help to speed up the time spent draining.
If you are not going to use the cheese in the next 7 days, freeze it unseasoned for a couple of reasons.
- You never know if you want to make a cheese spread or desert such as cheesecake
- Herbs lose flavor when frozen.
- Measure into 8 oz. to 1 lb. packages for ease in thawing. (1 lb. soft cheese equals 2 cups)
Here are two of my favorite recipes for using the Soft Cheese.
- 8 oz. soft cheese
- ½ cup sour cream
- 1 small can of steamed broken shrimp pieces (drained)
- Seafood Cocktail sauce
Mix soft cheese and sour cream together. Stir in the shrimp pieces. Place in a nice bowl and pour Seafood Cocktail sauce on the top. Serve with snack crackers.
Dill and Garlic Spread Cheese
- 1 lb. soft cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 3 teaspoons dill weed
Mix all together and roll into two logs or balls. Serve with snack crackers or bagels and enjoy!
Mary Jane Toth, Author of A Cheesemaker’s Journey and Goats Produce Too!