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How to Make Cheese

Updated on August 23, 2017

How to Make Cheese in less than 10 Minutes!

Making cheese is a lot easier than you may think. The cheese recipe I am going to share is an old family favorite. It has a soft texture similar to the delicious italian bocconcini but tastes a lot different. The only place where it can be purchased that I know of is in middle eastern grocery stores under the name tuma or baladi cheese. It is lower in fat than cheeses like mozzarella and cheddar and is great eaten on a bagel, toasted pita, in a salad or just by itself.


Ingredients needed for Tuma Cheese Recipe

Gather these ingredients for the cheese recipe

2 quarts (liters) of 2% or 3.25% milk (the latter may produce a bit more cheese)

1/4 tsp liquid rennet*

non - iodized salt, such as pickling or kosher salt (optional at this point)

*Liquid rennet is the indispensable ingredient needed to make this type of cheese recipe. I will talk more about it following the recipe instructions.

Instructions for cheese recipe

You can time it: 10 minutes and you have beautiful home made cheese!

Pour milk into an aluminum or stainless steel pot. Add 1/4 teaspoon liquid rennet and 2 tablespoons non iodized (pickling or kosher) salt. The amount of salt can vary according to your taste. You also have the option of adding salt at a later point instead which is explained below.

On medium heat, stir milk constantly for approximately 10 minutes. At that time, you will begin to see the milk solids separate from the whey and start to clump together. Remove from heat.

You will now need to scoop about 1 cup of the cheese into your hand and squeeze out as much water as you can forming patties about the size of a small hamburger. Transfer cheese to a container and pour a small amount of the liquid whey into the bottom. This will help preserve the cheese for a few days since most of the salt will have remained in the liquid. Or, if you didn't add salt to the milk at the start, you can add the salt to both sides of the patties now.

Cut into small pieces and serve on your favorite bread or mix it in a salad.


Step 2: Make ricotta cheese from the Liquid Whey!

This part is optional unless you love ricotta cheese!

Yes, the leftover liquid whey can be kept and you can make another type of cheese. If you don't really want to though, then just discard it. If you are feeling adventurous, then here are the instructions for lebanese ricotta cheese. (This is not the commercial ricotta we see in grocery stores, but somewhat similar). It is called Arisheh (pronounced a-ree-sheh, emphasis on the second syllable).


4 cups liquid whey

4 cups 2% milk

2 cups cold water

juice of one lemon

salt (optional)

Pour all ingredients except the lemon juice in the same pot that you used earlier. On medium heat bring milk mixture to a boil. You will notice that the milk will begin to rise. Add the lemon juice. The cheese will then start to curdle. Remove from heat. Pass cheese through a sieve. That's it! Makes about 1 1/2cups


What is Liquid Rennet?

Liquid Rennet is the ingredient needed to make the milk curdle into cheese

Rennet is an enzyme derived from the stomach of cows, goats or sheep or other ruminant animals. It is believed that this enzyme was discovered by accident when milk was stored in a cows stomach which, after a while began to curdle in the bag (stomach) yielding clumps of cheese and liquid (whey). Adding salt to the cheese helped preserve it for a long time.

Rennet is available in different forms. There is the liquid form derived from animals. There is also another form of liquid rennet which comes from vegetable plants. It is also available in powder form under the name Junket Tablets and can be found in the pudding section of most grocery stores.

Note that this recipe requires rennet in liquid form. The process of making this cheese using Junket tablets is much longer.

Liquid rennet can be purchased at cheese making supply companies. There are two that I know of. If you are in the U.S, I recommend the New England Cheese Making Supply company. For Canadians the one I buy from is called Glengarry cheese making supply located in Lancaster Ontario. They ship anywhere in Canada and also have a U.S. office so that if you are in the states you don't have to worry about customs.

Liquid Rennet on Amazon - If you prefer, you can buy liquid rennet for this cheese recipe through amazon.

Cheese and Dieting - When watching your waistline you can still enjoy certain cheeses

Because of it's high fat content, cheese should be eaten sparingly especially if you are watching your weight. Most commercial sandwiches always include a slice. Eliminating that 1 piece of cheese will reduce your caloric intake by at least 100 calories.

The good news is that with this type of cheese, the fat content is a lot lower. You can even make it with 1% milk and it will taste great. You can also experiment and try making it with soy, or even goats milk.

Do you include cheese in your diet?

This is such a simple cheese recipe anyone can make it.

Hey Cheeselovers, please sign my guestbook

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    • maplesyrup59 profile image

      maplesyrup59 4 years ago

      @anonymous: Wonderful! Whatever works! The reason I compress it into burger like patties is to remove as much as the water as possible. Did you know that you can make cottage cheese with the leftover whey and some additional milk? It's delish. I believe the instructions for that are on the Squidoo page :)

    • maplesyrup59 profile image

      maplesyrup59 4 years ago

      @anonymous: Glad you are enjoying making the cheese. You will have to refrigerate until it is chilled as it tastes much better.

    • profile image

      anonymous 4 years ago

      @maplesyrup59: hey,just an update on my cheese making :) I already made it sooo many times, now I can't have enough milk in the house!When it separates I just leave it drain through pasta drainer and I get bigger piece cheese intead of making smaller burger like patties. Great stuff!

    • profile image

      anonymous 4 years ago

      Hi there do I have to leave the cheese in the countainer for a few days?? after im done making it or can it be eaten right away?? please let me know thankssss by the way thanks for the recipe i have been looking for tuma cheese here in edmonton, AB i used to buy it from Galati in Windsor Ont

    • maplesyrup59 profile image

      maplesyrup59 4 years ago

      @anonymous: Hi, glad you found it helpful! I do not dilute the liquid rennet. I pour it directly into the milk. You do not need to use a lot of rennet. Just 1/2 tsp or less per gallon/4liters of milk. 3% fat milk or goat's milk works best. Good luck! Let me know how it turns out!

    • profile image

      anonymous 4 years ago

      Hi there! I googled on how to make tuma cheese and this blog popped up first.I found it very helpful and I just ordered some liquid rennet . I came across on couple of places that liquid rennet should be diluted. Is that something that you do prior to doing this or not. Btw, I orderer animal rennet not vegetable,it has longer shelf life and apparently has a better taste. I would appreciate your answer about diluting and will let you know how it turns out once my rennet arrives.

    • profile image

      anonymous 5 years ago

      I'vebeen trying to get info on this cheese making from junket tabs my nanna used to make it all the time I'm delighted to have found this info on your page thank you I will endeavour to make this now that i have recipe & ore info.Thanks

    • bofirebear profile image

      bofirebear 5 years ago

      I ordered some rennet and I tried it and it worked just fine. It was very simple to make and taste great. With grandchildren and children in and out of the house it disappears fast.

    • piedromolinero profile image

      piedromolinero 5 years ago

      I always loved cheese, but never so much until I moved to Cyprus and discovered Halloumi. I can't get enough from this cheesy delight.

    • profile image

      getwellsoon 5 years ago

      sounds easy, now I have no excuse except to make yummy cheese!

    • maplesyrup59 profile image

      maplesyrup59 5 years ago

      @anonymous: The cheese should not really be wet, only preserved in a little salt water if desired, does it look like in the picture?

    • profile image

      anonymous 5 years ago

      Thank you for sharing the recipe. I have tried it 2 times and results are good. Though is not that 'wet' as you perfectly describe TUMA cheese. Any 'fixes' that you can recommend? thank you

    • profile image

      anonymous 5 years ago

      I didn't know it was possible to make cheese in 10 minutes! Learn something new everyday especially on Squidoo! :)

    • maplesyrup59 profile image

      maplesyrup59 6 years ago

      @digitaltree: You can order the liquid rennet from Amazon or The New England Cheesemaking Supply Company It has a shelf life of about 18 months and should be stored in the fridge

    • digitaltree profile image

      digitaltree 6 years ago

      Interesting and very informative. Now is i can find the liquid rennet in shoprite or any local store i would like to try to make cheese.

    • chgreen profile image

      chgreen 6 years ago

      Interesting hub on how to make cheese. I just might have to try this one!

    • maplesyrup59 profile image

      maplesyrup59 6 years ago

      @WayneDave LM: Believe me, it is the easiest cheese to make and is ready in less than 10 minutes! I make many other types of cheeses which take anywhere from 1 day to 6 weeks before they can be consumed. Make this in the morning, refrigerate it and it is ready to eat by noon! If you have any questions, you can always contact me:)

    • WayneDave LM profile image

      WayneDave LM 6 years ago

      This seems like something I should try. I love cheese, and I love homemade food so surely this is for me! Thanks for sharing this recipe, hope I can pull it off!

    • stuhaynes lm profile image

      stuhaynes lm 6 years ago

      I didn't realise how easy it is. I'm going to try it!

    • Auntiekatkat profile image

      Auntiekatkat 6 years ago

      I make cheese this way several times a week, but it also freezes well

    • fionajean profile image

      Fiona 6 years ago from South Africa

      I didn't realise cheese making was so easy.

    • ellagis profile image

      ellagis 6 years ago

      Loved to read your lens, thank you!

    • annel lm profile image

      annel lm 6 years ago

      Thanks for new recipes, will definitely try!

    • profile image

      TWOnline2 7 years ago

      definitely love cheese

    • junecampbell profile image

      June Campbell 7 years ago from North Vancouver, BC, Canada

      This was quite interesting. I remember my mother making something she called curds and whey. I seem to think it was a similar process. I may try this cheese recipe some day.

    • profile image

      anonymous 7 years ago

      Thanks for the great cheese info on your lens. I really enjoyed reading it.

    • triathlontraini1 profile image

      triathlontraini1 7 years ago

      I love cheese. It's probably my vice. mmmmm cheese...

    • hayleylou lm profile image

      hayleylou lm 7 years ago

      Great info here - we love cheese in our house - thumbs up and a fav :)

    • LadyFlashman profile image

      LadyFlashman 7 years ago from United Kingdom

      What a fantastic recipe! I am so pleased I have read this and will try this out for certain!