Fresh cheese starter | for daily homemade fresh cheese

Make your own fresh, creamy cheese at home with this easy-to-use fresh cheese starter. All you need is milk, the starter and a few basic kitchen utensils. Within about a day, you can turn ordinary milk into delicious homemade fresh cheese with a texture that can range from soft and creamy to firm and spreadable.

What is fresh cheese?

Fresh cheese is a mild, creamy cheese that is eaten shortly after it is made rather than being aged. The milk is fermented with lactic acid cultures and coagulated with rennet, creating a soft curd that can then be drained to achieve the desired consistency.

By adjusting the draining time, you can make a smooth, creamy cheese for spreading or a firmer fromage blanc-style cheese. Homemade fresh cheese is also easy to customize with herbs, garlic, spices, fruit, honey or jam.

Contents of the fresh cheese starter

• 1 starter culture for approximately 5 liters of milk
• Suitable for making approximately 30 small fresh cheeses or 6 medium-sized soft cheeses
• Contains rennet, live active lactic acid cultures, calcium chloride and maltodextrin
• Made in France

Allergens: milk.

Ingredients

Rennet, live active lactic acid cultures, calcium chloride and maltodextrin.

Storage

Store the unopened starter in the refrigerator for up to 6 months or in the freezer for up to 2 years. Keep the package tightly sealed and protected from moisture to help maintain the activity of the cultures.

No special cheese-making equipment required

This starter works at room temperature, ideally around 21–22°C, so you do not need a cheese vat or other specialized equipment. A large pot, cheese moulds and a cheesecloth or draining cloth are sufficient to get started.

How to make fresh cheese

1. Pour 5 liters of raw or pasteurized milk, either whole or skimmed, into a large pot.
2. Heat the milk to 80°C.
3. Allow the milk to cool to 30°C.
4. Add the entire contents of the starter and mix thoroughly.
5. Cover the milk and leave it undisturbed for 20–24 hours at 21–22°C, until a firm curd has formed.
6. Gently transfer the curd into cheese moulds.
7. Leave the cheese to drain for 30 minutes to 2 hours, depending on the consistency you prefer.
8. For a softer, creamier cheese, use a shorter draining time. For a firmer fromage blanc-style cheese, allow more whey to drain away.
9. Transfer the finished cheese to clean, airtight containers and refrigerate.
10. Consume within 2 weeks.

Ways to enjoy your fresh cheese

Fresh cheese is delicious on its own, but it also makes a great base for both sweet and savory creations. Try it with fresh herbs and a little olive oil, spread it on bread with honey or jam, or season it with garlic, pepper and your favorite spices.

For an attractive appetizer, shape the drained cheese into small balls and roll them in chopped herbs or spices.

Tips for homemade fresh cheese

• For a softer, creamier cheese, keep the draining time short.
• If you prefer a firmer texture, let the curd drain for longer.
• Season the finished cheese with fresh herbs, garlic, spices or other ingredients of your choice.
• For an extra rich and creamy result, substitute part of the milk with cream.
• Shape the finished cheese into small balls and coat them with herbs or spices for a simple homemade appetizer.

Online cheese-making course

Want to learn more about making fermented dairy products at home? In our online English-language course, you can learn how to make yoghurt, fresh cheese and other fermented dairy products without investing in expensive specialist equipment.