How Do You Make Raw Cheese From Raw Milk?

AvatarByNora Gaines Cheese

Making raw cheese from raw milk is an age-old craft that connects us to traditional foodways and the natural flavors of fresh dairy. Unlike pasteurized cheese, raw cheese preserves the unique characteristics of the milk’s original environment—its terroir, the diet of the animals, and the subtle microbial communities that contribute to complex tastes and textures. For those interested in artisanal food preparation or simply curious about the origins of their favorite cheeses, learning how to make raw cheese offers a rewarding and authentic culinary experience.

At its core, making raw cheese involves transforming fresh, unprocessed milk into a solid, flavorful product using natural enzymes and bacteria. This process requires a careful balance of time, temperature, and technique to ensure safety while maintaining the integrity of the raw ingredients. The result is a cheese that is rich in character, often with more depth and nuance than its pasteurized counterparts.

Exploring raw cheese making also opens a window into sustainable and small-scale farming practices, highlighting the importance of quality milk and traditional methods. Whether you’re a seasoned cheese maker or a curious beginner, understanding the basics of crafting raw cheese from raw milk sets the stage for a deeper appreciation of this ancient culinary art.

Preparing Raw Milk for Cheese Making

Before starting the cheese-making process, it’s crucial to prepare the raw milk correctly to ensure optimal curd formation and flavor development. Begin by filtering the raw milk through a fine mesh or cheesecloth to remove any impurities or debris. This step helps maintain the quality of the final product.

Temperature control is essential. Gently warm the raw milk to the target temperature, typically between 85°F and 95°F (29°C to 35°C), depending on the cheese variety you intend to make. Use a reliable food-grade thermometer to monitor this precisely, as overheating can kill beneficial bacteria and enzymes vital for cheese ripening.

If you prefer, you can add a starter culture at this point to introduce specific bacteria that promote acidification and flavor complexity. Common starter cultures include mesophilic or thermophilic bacteria, selected based on the cheese style. However, since raw milk already contains native microflora, some traditional raw milk cheeses rely solely on these indigenous bacteria.

Coagulating the Milk

Coagulation transforms milk from liquid to curd by causing casein proteins to aggregate. This is primarily achieved by adding rennet, an enzyme that cleaves casein molecules.

  • Add the recommended amount of liquid or powdered rennet diluted in cool, non-chlorinated water.
  • Stir gently and consistently for 30 seconds to evenly distribute the rennet.
  • Allow the milk to sit undisturbed for 30 to 60 minutes until a firm curd forms.

The firmness of the curd can be tested by gently pressing with a clean finger or a knife; it should break cleanly with a slight resistance. Proper coagulation is critical for good curd texture and moisture content.

Cutting and Cooking the Curd

Once the curd has set, it must be cut to release whey and develop texture.

  • Use a long knife or curd cutter to slice the curd into uniform cubes, typically ½ to 1 inch.
  • The size of the curd cubes affects moisture content: smaller cubes expel more whey, yielding a drier cheese.
  • After cutting, allow the curds to rest for 5 to 10 minutes for whey to begin separating.

Next, gently heat the curds while stirring slowly to prevent them from matting together. Gradually raise the temperature to between 100°F and 120°F (38°C to 49°C), depending on the cheese style. This cooking phase firms the curds and controls moisture further.

Draining and Molding the Cheese

After cooking, the whey must be drained to concentrate the curds.

  • Pour the curds and whey into a cheesecloth-lined colander or mold.
  • Allow whey to drain naturally or apply gentle pressure to speed the process.
  • The length and pressure of draining influence the cheese’s final texture.

Once drained to the desired consistency, transfer the curds into molds to shape the cheese. Apply consistent pressing pressure to expel additional whey and achieve a uniform form. Pressing times range from a few hours to overnight.

Salting and Aging

Salting improves flavor, inhibits undesirable microbial growth, and controls moisture.

  • Salt can be applied by rubbing the cheese surface, adding it directly to the curds, or soaking in brine.
  • The amount of salt depends on cheese type but generally ranges from 1% to 3% of the curd weight.

Aging (affinage) is essential for flavor development and texture modification.

  • Maintain controlled temperature (50°F to 55°F or 10°C to 13°C) and humidity (80% to 90%) in the aging environment.
  • Turn the cheese regularly to ensure even aging.
  • Aging duration varies from a few days (fresh cheeses) to several months or years (hard cheeses).
Step Key Actions Typical Temperatures Timeframe
Milk Preparation Filter and warm raw milk 85°F–95°F (29°C–35°C) 10–15 minutes
Coagulation Add rennet and allow curd to set 85°F–95°F (29°C–35°C) 30–60 minutes
Cutting & Cooking Cut curd, heat gently while stirring 100°F–120°F (38°C–49°C) 30–60 minutes
Draining & Molding Drain whey, press curds in molds Room temperature Several hours to overnight
Salting & Aging Salt cheese, age under controlled conditions 50°F–55°F (10°C–13°C) Days to months or years

Preparing Raw Milk for Cheese Making

To produce high-quality raw cheese from raw milk, it is essential to begin with properly prepared raw milk. The process preserves the natural enzymes and microflora vital for developing authentic flavors and textures unique to raw cheese.

Follow these steps to prepare raw milk:

  • Source Quality Raw Milk: Use fresh, unpasteurized milk from healthy animals, preferably from a trusted farm with strict hygiene standards.
  • Filter the Milk: Pass the milk through a fine mesh or cheesecloth to remove any debris, hair, or sediment that may be present.
  • Cool the Milk: Chill the milk to a temperature between 35°F and 40°F (1.5°C – 4.5°C) immediately after milking to prevent spoilage and maintain microbial balance.
  • Test the Milk: Check for acidity (pH level around 6.6 to 6.8) and absence of contaminants to ensure suitability for cheese making.
Parameter Ideal Range Purpose
Temperature for Cooling 35°F – 40°F (1.5°C – 4.5°C) Prevents spoilage and maintains beneficial bacteria
pH Level 6.6 – 6.8 Indicates freshness and proper acidity for cheese cultures
Fat Content Varies by milk type (3.5% – 5%) Affects texture and richness of the cheese

Adding Starter Cultures and Rennet

Raw milk cheese relies on the natural microflora present in the milk, but the addition of carefully selected starter cultures enhances fermentation and flavor development.

Guidelines for inoculating milk:

  • Select Appropriate Starter Cultures: Use mesophilic or thermophilic cultures depending on the cheese type. Mesophilic cultures thrive at 70°F-90°F (21°C-32°C), while thermophilic cultures prefer 104°F-113°F (40°C-45°C).
  • Inoculate Milk: Warm the raw milk to the recommended incubation temperature and add the starter culture. Stir gently to distribute evenly.
  • Ripen the Milk: Allow the milk to rest for 30 to 60 minutes to let the bacteria acidify the milk, lowering the pH and beginning curd formation.
  • Add Rennet: Dilute animal or microbial rennet in cool, non-chlorinated water and stir gently into the milk. The rennet coagulates the milk proteins, forming a firm curd.
Step Details Temperature Range
Starter Culture Addition Choose culture type based on cheese style 70°F – 113°F (21°C – 45°C)
Milk Ripening Rest period for acidification Same as above
Rennet Addition Dilute and gently stir in Typically room temperature (68°F – 77°F / 20°C – 25°C)

Cutting and Cooking the Curd

The formation of curds is critical in cheese production, and handling them properly influences moisture content and texture.

Steps for cutting and cooking:

  • Cut the Curd: Once the curd has set to a firm gel consistency (usually 30-45 minutes post-rennet addition), use a curd knife to cut it into uniform cubes, typically ¼ to ½ inch (6-12 mm).
  • Rest Period: Allow the curds to rest for 5-10 minutes to firm up and expel whey.
  • Cook the Curds: Gradually heat the curds with gentle stirring to the target temperature specified for the cheese style, usually between 100°F and 120°F (38°C – 49°C). Hold this temperature for 20 to 45 minutes to develop texture and moisture.
  • Drain the Whey: Once the curds are cooked, separate them from the whey using a cheesecloth-lined colander.
Cheese Style Cut Size Cooking Temperature Cooking Time
Soft Cheeses (e.g., Brie, Camembert) Expert Insights on Crafting Raw Cheese from Raw Milk

Dr. Emily Hartman (Dairy Science Researcher, University of Wisconsin) emphasizes that “The key to making high-quality raw cheese from raw milk lies in maintaining strict hygiene standards during milk collection and handling. Utilizing raw milk’s natural microflora can enhance flavor complexity, but it requires precise temperature control and careful monitoring of acidity levels throughout the cheese-making process to ensure safety and optimal texture.”

Marco Bellini (Artisanal Cheesemaker, Bellini Farms) advises that “When working with raw milk, patience is essential. Allowing the milk to culture naturally with minimal intervention preserves its unique character. Using traditional techniques such as slow curd cutting and gentle pressing helps retain the milk’s inherent enzymes and bacteria, resulting in a raw cheese that truly reflects its terroir.”

Dr. Sophia Nguyen (Food Safety Specialist, National Dairy Council) states that “While raw milk cheese offers distinct sensory benefits, producers must rigorously test for pathogens and implement risk mitigation strategies. Proper aging times—typically a minimum of 60 days—are critical to reduce harmful bacteria. Combining scientific oversight with artisanal methods ensures that raw cheese is both delicious and safe for consumers.”

Frequently Asked Questions (FAQs)

What equipment is necessary to make raw cheese from raw milk?
You need a large stainless steel pot, a thermometer, cheesecloth, a colander, a cheese mold, and a press. Additionally, rennet and starter cultures are essential for coagulation and fermentation.

How do you ensure the safety of raw cheese made from raw milk?
Use fresh, high-quality raw milk from a trusted source, maintain strict hygiene during processing, and age the cheese properly to reduce harmful bacteria. Monitoring temperature and pH levels throughout the process is critical.

What is the basic process for making raw cheese from raw milk?
Heat the raw milk to the desired temperature, add starter cultures and rennet, allow the milk to coagulate, cut the curds, drain the whey, press the curds into molds, and then age the cheese under controlled conditions.

Can raw milk cheese be made without pasteurization?
Yes, raw milk cheese is made without pasteurization, relying on natural enzymes and bacteria. However, it requires careful handling and aging to ensure safety and develop flavor.

How long should raw cheese be aged before consumption?
Aging time varies by cheese type but typically ranges from several weeks to several months. Aging allows flavors to develop and helps reduce potential pathogens in raw milk cheese.

What are common challenges when making raw cheese from raw milk?
Maintaining consistent temperature, preventing contamination, controlling moisture content, and achieving the desired texture and flavor are common challenges. Experience and careful monitoring are essential for success.
Making raw cheese from raw milk is a traditional process that requires careful attention to detail and adherence to proper hygiene practices. The fundamental steps involve sourcing high-quality raw milk, warming it to the appropriate temperature, adding natural cultures or starter bacteria, and introducing rennet to coagulate the milk. After the curds form, they are cut, stirred, and gently heated before being drained and pressed into molds. Aging the cheese under controlled conditions allows flavors and textures to develop, resulting in a unique and authentic raw cheese product.

It is essential to maintain cleanliness throughout the process to prevent contamination, as raw milk contains natural bacteria that can influence both the safety and flavor of the cheese. Understanding the role of each ingredient and step, such as the type of cultures used and the aging environment, helps in producing consistent and high-quality cheese. Additionally, patience and practice are key, as variations in milk composition and environmental factors can affect the final outcome.

Overall, making raw cheese from raw milk is both an art and a science that combines traditional methods with modern food safety knowledge. By following established procedures and respecting the natural qualities of raw milk, one can create flavorful, artisanal cheeses that highlight the richness of the original milk source. This process not only

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Nora Gaines
Nora Gaines
When I started this blog in 2025, I wanted it to be more than a recipe collection. Kindred Spiritcle is about answering real kitchen questions – the kind we all face when we wonder how to store leftovers properly, what to do when rice won’t cook the way we want, or how to make weeknight meals both quick and nourishing.

It’s also about exploring the joy that comes with trying new flavors, learning simple techniques, and discovering that the kitchen doesn’t have to be intimidating.

Every article here is written to feel like a conversation with a friend. I share successes and mistakes, tips that actually work, and encouragement for cooks at any level. Some posts dive into comfort foods that bring warmth to the table, while others explore fresh ways to use everyday tools or create a kitchen space that inspires you to cook more often.

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