JustBeginning
Beginner's guide

So you want to make your own cheese

Most people's first cheese is a 30-minute mozzarella, and most people are genuinely surprised by how easy it is. A gallon of whole milk, a simple kit, half an hour. This guide covers what to buy to make that happen, what to skip, and where the hobby goes once you're hooked on pulling your own curds.

By Colin B. · Published May 23, 2026 · Last reviewed June 3, 2026
a couple of people that are kneading some food

Photo by Ivan Pergasi on Unsplash

The 60-second version

If you only buy 3 things to start:

  1. New England Cheesemaking Mozzarella & Ricotta Kit — The classic gateway kit: everything except the milk, with Ricki Carroll's foolproof mozzarella recipe.
  2. ThermoWorks ThermoPop 2 Instant-Read Thermometer — Two-second reads, ±0.5°F accuracy. Temperature is everything in cheesemaking.
  3. Regency Wraps Chef-Grade Cheesecloth, 2 Yards — Real butter muslin, not grocery store cheesecloth. Your curds won't escape through it.
Budget total
$35
Typical total
$110
The kit alone gets you started for $35. Add a thermometer and butter muslin and you're fully equipped for about $110.

We earn commission on qualifying Amazon purchases — see our affiliate disclosure. Price tiers and budget totals shown above are editorial estimates; actual Amazon prices vary.

At a glance

Our top pick in each category

The fastest path through this guide — each best-starter pick by category. Scroll for the budget and upgrade alternatives.

CategoryTop pickPriceWhere to buy
Starter KitsNew England Cheesemaking SupplyNew England Cheesemaking Mozzarella & Ricotta Kit$$ See on Amazon →
PotsTramontinaTramontina Signature 8-Qt Tri-Ply Stock Pot$$ See on Amazon →
ThermometersThermoWorksThermoWorks ThermoPop 2 Instant-Read Thermometer$$ See on Amazon →
Molds & DrainingRegency WrapsRegency Wraps Chef-Grade Cheesecloth, 2 Yards$ See on Amazon →
Aging SuppliesNew England Cheesemaking SupplyCheese Wax, Red, 1 lb$ See on Amazon →
Before you buy anything

A few things worth knowing first

Check your milk first. The single biggest beginner mistake is using ultra-pasteurized milk: the proteins are too damaged to form a curd and you end up with warm milk soup. Look for 'pasteurized' on the carton, not 'ultra-pasteurized.' Regular whole milk from most grocery stores works fine; organic whole milk is often ultra-pasteurized, so check that label especially carefully.

Temperature is everything. Off by five degrees at the wrong moment and you get whey soup instead of curds. A good digital thermometer isn't optional. It's the first purchase that actually affects your results. The included thermometer in most starter kits is serviceable but imprecise; if you're serious, get a ThermoWorks ThermoPop or equivalent before your first batch.

Your first cheese should be mozzarella. The 30-minute citric acid recipe is faster and more forgiving than any culture-based recipe, and it teaches you what milk looks like when it's behaving correctly. Build intuition here before you attempt anything with a 24-hour ferment.

The gear

What you actually need

Starter Kits

A cheese kit is the right way to start. You get rennet, cultures, and instructions in one box, and Ricki Carroll's New England Cheesemaking Supply Company has been the industry standard for home cheesemakers for 40 years. The 30-minute mozzarella kit is the gateway everyone means when they say 'cheesemaking is easier than you think.'

Starter Kits — what's the difference?

A few common shapes, each making a different trade.

Fresh & Fast

Mozzarella and ricotta. Results in 30-60 minutes.

Timeline
30–60 min
Skill level
Complete beginner
Aging
None; eat same day

Best for First-time cheesemakers; kitchen projects with immediate payoff

Tradeoff Citric acid shortcut is faster but less complex than traditional cultures

↓ See our pick
Soft & Culture-Based

Chèvre, fresh goat cheese, fermented overnight.

Timeline
12–18 hours
Skill level
Beginner/intermediate
Aging
Optional 3–7 days

Best for After 5+ mozzarella batches; ready for real culture fermentation

Tradeoff Requires stable temperature overnight; more patience than mozzarella

↓ See our pick
Hard & Aged

Cheddar, gouda, parmesan. Months in the making.

Timeline
1–6+ months aging
Skill level
Intermediate
Aging
Requires a cheese cave

Best for Committed cheesemakers building a dedicated aging space

Tradeoff Months of patience before you know if it worked

Best starter
New England Cheesemaking Supply

New England Cheesemaking Mozzarella & Ricotta Kit

$$

The industry-standard beginner kit. Citric acid, vegetable rennet, a thermometer, and Ricki Carroll's step-by-step instructions: everything except the milk. You'll make your first batch in about 45 minutes and it will actually be good. The kit supplies last for roughly 20 one-pound batches.

What we like

  • Ricki Carroll's company, the most trusted name in home cheesemaking
  • Supplies last ~20 one-pound batches before you need to restock
  • Citric acid method is faster and more forgiving than culture-based

What to know

  • Ultra-pasteurized milk won't work. Label reading is step zero
  • Included thermometer is basic; upgrade it for serious cheesemaking
See on Amazon →
Upgrade pick
New England Cheesemaking Supply

Ricki's Goat Cheese Making Kit

$$

Once mozzarella stops feeling like a challenge, this is the natural next step. Includes actual freeze-dried Chevre DS culture, four goat cheese molds, butter muslin, and a thermometer, everything to make authentic chèvre and fresh French-style goat cheese. A completely different technique from mozzarella, and the flavor difference is dramatic.

What we like

  • Includes actual freeze-dried cultures, not just citric acid shortcuts
  • Four goat cheese molds + butter muslin make it truly all-in-one
  • Chèvre is one of the most satisfying fresh cheeses to make at home

What to know

  • Recipes take 12-18 hours, a bigger commitment than 30-minute mozzarella
  • Best with goat milk; cow's milk works but produces a milder result
See on Amazon →
Specialty pick
New England Cheesemaking Supply

Double-Strength Liquid Animal Rennet (2 oz)

$

Once you've graduated from kits, buy rennet separately. Liquid rennet doses more precisely than tablets, stores 6+ months refrigerated, and covers 80+ batches, far better value than the dropper vials in starter kits. The bottle you buy in month three will last you through year one.

What we like

  • Covers 80+ batches at a fraction of kit-rennet cost
  • Liquid form doses precisely in quarter-teaspoon increments

What to know

  • Requires refrigeration; lasts 6 months once opened
  • Buy this only after you understand what rennet does. Not for batch one
See on Amazon →

Pots

Stainless steel only (aluminum reacts with acidic milk and whey and can ruin the curd). An 8-quart pot handles up to 2 gallons of milk, which is the standard batch size for most beginner recipes. Check your existing cookware before buying; many people already own a suitable pot.

Best starter
Tramontina

Tramontina Signature 8-Qt Tri-Ply Stock Pot

$$

Tri-ply construction with an aluminum core between stainless steel layers. It heats more evenly than impact-bonded base-only pots, which matters when you're holding milk at 86°F for 45 minutes. A pot you'll still be using in five years, and reasonably priced for what it is.

What we like

  • Tri-ply construction heats more evenly than base-only bonded pots
  • 8 qt handles up to 2 gallons, the standard beginner batch size
  • Lid retains heat during curd-setting stage without babysitting

What to know

  • Not a double boiler. Stir frequently to prevent hot spots
  • More pot than you need for small ricotta batches; still works fine
See on Amazon →
Budget pick
Farberware

Farberware Classic Stainless Steel 8-Qt Stockpot

$

Half the price of premium stock pots and still proper stainless steel. Full cap aluminum-core base heats reasonably evenly. Will get you through your first year of fresh cheese making without any problems.

What we like

  • Full aluminum-core base for even heating at half the price
  • Widely available; easy to replace if needed

What to know

  • Thinner walls than tri-ply pots. Watch temperature more carefully
  • Consider upgrading when moving to culture-based temperature-critical recipes
See on Amazon →

Thermometers

Temperature is the most critical variable in cheesemaking. Miss 86°F during culture addition and the bacteria won't activate. Hit 105°F instead of 98°F during mozzarella stretching and you get rubber. A fast, accurate digital thermometer is the single most consequential equipment decision you'll make.

Best starter
ThermoWorks

ThermoWorks ThermoPop 2 Instant-Read Thermometer

$$

Two-second reads and ±0.5°F accuracy across the full cheesemaking range. ThermoWorks is the brand that professional kitchens use, and the ThermoPop 2 is their everyday workhorse at a fraction of the Thermapen's cost. If your thermometer is slow or imprecise, your cheese will be inconsistent. There's no way around it.

What we like

  • 2-second reads; ±0.5°F accuracy across cheesemaking temps
  • ThermoWorks quality, used by food professionals, not gadget brands
  • Folds flat and stores cleanly in a kitchen drawer

What to know

  • No clip mount. You'll hold it or prop it on the pot edge
  • More precise than needed for ricotta; exactly right for everything else
See on Amazon →
Specialty pick
CDN

CDN DTC450 Digital Candy & Deep Fry Thermometer

$

During the milk-heating stage, a clip-on probe lets you monitor temperature hands-free without interrupting your stir. The DTC450 clips to the pot rim and reads from 14°F to 450°F, covering the full milk-heating range from cold start to stretch temperature. Pair it with the ThermoPop for final precision checks.

What we like

  • Clips to pot rim, both hands free during the heating stage
  • Reads 14–450°F; covers the full cheese-making temperature range

What to know

  • Slower response than instant-read; don't use it for final curd checks
  • Not as accurate as ThermoWorks. Monitoring only, not precision reads
See on Amazon →
a bunch of food that is sitting on a table

Photo by Eder Pozo Pérez on Unsplash

Molds & Draining

Fresh cheese needs to drain, and the difference between proper butter muslin and grocery store cheesecloth is enormous. Real butter muslin has a tight weave that holds curds while letting whey through. The gauze stuff at the grocery store lets your curds slip right through it. Beyond cheesecloth, perforated molds shape your cheese and let it release whey from all sides simultaneously.

Best starter
Regency Wraps

Regency Wraps Chef-Grade Cheesecloth, 2 Yards

$

Real chef-grade cotton muslin, tight enough to hold the finest curds while still draining whey efficiently. Washable and reusable for 20+ batches. This is the piece of equipment every single cheesemaking recipe assumes you have, and the grocery store version will actively ruin your results with mozzarella.

What we like

  • Chef-grade cotton holds curds that grocery cheesecloth lets through
  • Washable and reusable for 20+ batches. Pays for itself immediately
  • Works for mozzarella, ricotta, chèvre, and drained yogurt

What to know

  • Must be rinsed soap-free. Residue interferes with cultures
  • Keep it dedicated to cheese; don't mix with general dish linens
See on Amazon →
Specialty pick
Cheese Making Supply

Perforated Cheese Molds for Soft Cheese (2-pack)

$

Molds do two things: shape the cheese and create drainage from all sides at once. These perforated basket molds cover fresh chèvre, ricotta, feta, and soft-ripened wheels. The basket imprint isn't just decorative. It helps soft cheeses hold their shape for days longer than cheesecloth draining alone.

What we like

  • Perforations drain whey from all sides simultaneously
  • Works for ricotta, feta, camembert, and fresh soft cheese
  • Food-grade plastic; dishwasher-safe

What to know

  • Not needed for mozzarella (it forms by hand stretching)
  • Too small for full cheddar wheels without a press
See on Amazon →
Budget pick
OXO

OXO Good Grips 8-Inch Double Rod Strainer

$$

If you already own a large fine-mesh strainer, use it for your first batch of ricotta before buying anything else. Suspend it over a deep bowl and let gravity drain the curds. A perfectly valid first experiment. Then buy real cheesecloth for mozzarella.

What we like

  • Zero additional cost if you already own one. Test ricotta for free
  • Double-rod handle stays stable balanced over a bowl

What to know

  • Too coarse for mozzarella curds. You need real cheesecloth for those
  • Can't walk away. Mesh fills and stops draining if you leave it
See on Amazon →

Aging Supplies

Fresh cheeses (mozzarella, ricotta, chèvre) need no aging equipment. Once you move to semi-firm and hard cheeses, you need two things: a way to seal and protect the rind, and a controlled environment to age in. The home cheesemaker's classic setup is wax for the exterior and a temperature-controlled mini fridge. Skip this category entirely for your first month.

Best starter
New England Cheesemaking Supply

Cheese Wax, Red, 1 lb

$

Wax sealing is how most home cheesemakers protect their first pressed and aged wheels. Melt it in a small pot, dip the wheel twice, let it set. Keeps mold out and slows moisture loss during aging. One pound makes 10-15 small wheels. Simple and reliable. The method has worked for centuries.

What we like

  • Seals the wheel completely, keeping mold out during aging
  • 1 lb covers 10-15 small wheels; melts and reapplies cleanly
  • Traditional method that works without any special equipment

What to know

  • Ruins cookware permanently. Dedicate a thrift-store pot to wax only
  • Doesn't breathe like natural rinds; inhibits some culture development
See on Amazon →
Specialty pick
Inkbird

Inkbird ITC-308 Digital Temperature Controller

$$

Aged cheese needs 50-55°F and 80%+ humidity, conditions no regular fridge or pantry naturally provides. An Inkbird controller + a used mini fridge + a small bowl of water is the home cheese cave setup. Skip this until you've made five or six batches and are genuinely committed to aged cheese.

What we like

  • Converts any mini fridge into a precision aging environment
  • Dual-stage control: cools when warm, heats when cold (add a warming pad)
  • Works for fermentation and wine too, useful across multiple hobbies

What to know

  • Needs a separate mini fridge. Controller only, no fridge included
  • Humidity still requires manual management alongside temperature
See on Amazon →
Going deeper

Your first month of cheese making

The first batch of mozzarella takes 45 minutes and it will actually be good. Here's what that first month looks like: what you'll learn, what will go wrong, and when you'll realize this hobby has its hooks in you.

Read the guide →
Save your money

What you don't need yet

Beginners get pressured to buy a lot of stuff that doesn't help them play better. Here's what we'd skip on day one.

  • A cheese press — Fresh cheeses drain perfectly under gravity. You don't need mechanical pressing until you're making cheddar or gouda. Month three at the earliest.
  • Raw milk — Excellent for flavor but harder to source and work with safely. Master pasteurized milk first; the technique difference is invisible to beginners.
  • A pH meter — Useful for precision work but unnecessary for your first six months. Home cheesemakers learn by taste, texture, and timing long before needing a pH meter.
  • Specialty cultures — Species-level culture selection is a year-two rabbit hole. The mesophilic and thermophilic cultures in starter kits cover everything a beginner needs.
  • A dedicated cheese cave — Skip until you're making aged cheeses. Your first 6-10 batches are all fresh cheeses that need zero aging infrastructure.
First week

Your first seven days

A short, real plan to get from gear-on-doorstep to actually playing.

  1. Order the mozzarella kit. It ships in 2-3 days from most suppliers. · Buy
  2. Order a good digital thermometer. The kit's included thermometer is a useful start, but a ThermoWorks gives you real accuracy. · Buy
  3. Find whole milk. Read the carton: 'pasteurized' is what you need. 'Ultra-pasteurized' won't curd. Buy two gallons so you can make two batches back-to-back. · Action
  4. Make your first batch of mozzarella. Follow the kit recipe exactly. No improvising yet. · Action
  5. Take notes: which milk brand, your temperature readings, what the curd looked and felt like when you stretched it. · Action
  6. Make batch number two within the week. The second batch teaches you more than the first. · Action
FAQ

Common questions

Can I use ultra-pasteurized milk for cheese?

No, and this is the #1 beginner mistake. Ultra-pasteurized milk has proteins denatured by high heat that won't form a curd. Check the carton: you want 'pasteurized,' not 'ultra-pasteurized.' Regular whole milk from most grocery stores works fine. Organic milk is often ultra-pasteurized, so check that label especially carefully.

How much does it cost to make cheese at home?

The starter kit runs about $35. Add a good thermometer ($35) and butter muslin ($12) and you're at roughly $80 total. Ongoing costs are cheap: a gallon of whole milk ($4-6) makes about a pound of fresh mozzarella. The milk is the main ongoing cost.

Do I need a special pot?

Stainless steel only (aluminum reacts with acidic milk and can ruin the curd). Cast iron imparts metallic flavor. You may already own a suitable stainless pot; an 8-quart size is ideal for a 1-2 gallon batch. Check before buying.

How long does homemade mozzarella last?

Fresh mozzarella at its best is same-day. Store in salted water (about 1 teaspoon salt per cup of water) in the fridge and it keeps 3-5 days, but the texture softens. Freeze it if you won't use it within a few days. It loses some stretch but still melts beautifully on pizza.

What's the difference between animal rennet and vegetable rennet?

Animal rennet (from calf stomachs) is traditional and works reliably across all cheese types. Vegetable rennet is suitable for vegetarians and fine for fresh cheeses, though some aged cheeses develop off-flavors over long aging. For beginner mozzarella, the difference is invisible. Starter kits use whichever they stock.

Is cheesemaking complicated?

Fresh cheese like mozzarella is genuinely easy. If you can follow a recipe and read a thermometer, you'll succeed on your first batch. Aged hard cheeses are a different story: they take months and require controlled environments. Start fresh, build intuition, and complexity becomes interesting rather than intimidating.

Going further

Where to next

Related hobbies

Browse by category

Authoritative sources

  • New England Cheesemaking Supply — Ricki Carroll's company, the one-stop shop for equipment, cultures, rennet, and recipes. Their free recipe database covers 100+ cheese varieties. Start here before buying anything.
  • Gavin Webber (YouTube) — The most thorough English-language cheesemaking channel on YouTube. Clear technique videos for everything from mozzarella to parmesan. Watch his 30-minute mozzarella video before your first batch.
  • r/cheesemaking — Active community of home cheesemakers. Post a photo of your curd problem and get answers in hours. Also a great place to discover what to make next.
  • Home Cheesemaking by Ricki Carroll — The definitive beginner textbook. Covers 75+ cheeses with more depth than any kit sheet. Buy it once you're confident in mozzarella and want to expand.
  • The Art of Natural Cheesemaking by David Asher — For the cheesemaker ready to move beyond commercial cultures into raw milk and wild fermentation. Not a beginner book. It's a compelling next chapter for anyone 6+ months in.
a man holding a piece of cheese in his hands

Photo by Eder Pozo Pérez on Unsplash

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