Cheese Maker Instructions & Recipes – Fresh Cheese from the Mason Jar
Fresh cheese tastes especially good when you make it yourself. With our Cheese Maker, you can easily prepare creamy ricotta, cream cheese, or labneh at home – right in the Mason Jar and just the way you like it.
All you need is a few ingredients, a little time, and the Cheese Maker sieve insert. The prepared milk or yogurt mixture is strained in the fine-mesh stainless steel insert: the liquid drains cleanly into the Mason Jar, while a creamy cheese base remains. The longer the mixture drains, the firmer the consistency becomes. This allows you to decide for yourself whether you want to prepare a creamy spread, light ricotta, or firm labneh.
How the Cheese Maker works
For the preparation, besides the Cheese Maker, you need a suitable Mason Jar with a wide opening, a pot, a wooden spoon or whisk, as well as clean kitchen utensils. Depending on the recipe, a kitchen thermometer can also be helpful. The exact draining time depends on the desired consistency – the longer the cheese mixture drains, the firmer it becomes. Afterward, store the homemade cheese well-sealed in the refrigerator and consume it promptly.
Basic instructions for cream cheese
Ingredients
- 1.2 L whole milk (3.5%)
- Juice of 1 ½ lemons (approx. 45–50 ml)
- 80 g plain yogurt
- 4 tbsp cream (optional)
- Salt, pepper, and/or herbs to taste
Yields approx. 250-300 g cream cheese
Instructions
- Pour the milk into a pot and heat over medium heat, stirring occasionally, until it is just about to boil (approx. 90 °C).
- Remove the pot from the heat and slowly stir in the lemon juice. After a short time, the milk will start to curdle and the whey will separate. If necessary, bring to a boil again until the whey separates.
- Let the mixture rest for 5–10 minutes so that the curds settle completely.
- Place the Cheese Maker insert into a jar and pour in the milk until the jar is full. Place the Cheese Maker into a second jar, let it drain briefly, and carefully add the remaining milk. (The Cheese Maker should have enough space to drain and not touch the whey.)
- Place the jar with the Cheese Maker in the refrigerator and let the cream cheese drain for at least 8 hours or overnight.
- Remove the cream cheese from the Cheese Maker insert and mix with the yogurt (and optional cream) until a creamy consistency is achieved. Season with salt, pepper, and/or herbs to taste.
- The remaining whey contains valuable nutrients and can be used in other ways. Either drink it plain or mix it into smoothies. It keeps for 2-4 days in the refrigerator.
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Ricotta Recipe
Preparation time: 15 minutes active · 30–60 minutes draining
Yields: approx. 200 g ricotta
Ingredients
- 1.5 L whole milk (3.5%)
- 1 tsp salt
- 3 tbsp vinegar (white, white wine vinegar, or apple cider vinegar)
(More vinegar makes the ricotta grainy)
Instructions
Pour the milk into a pot and heat slowly over medium heat until it reaches 90 °C. (Just before boiling – it should not be bubbling.)
Stir in the salt and remove the pot from the heat.
Slowly stir in the vinegar. After a few seconds, fine ricotta curds will begin to form.
Let the milk rest for 10–15 minutes so that the curds and whey separate cleanly.
Place the Cheese Maker insert into a jar and carefully scoop the ricotta into it.
Let it drain uncovered for 30–60 minutes, depending on your desired consistency.
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Carefully remove the ricotta from the Cheese Maker insert and store it in an airtight container in the refrigerator.
Consume within 2–3 days.
Notes
- The longer the ricotta drains, the firmer it will become.
- For especially creamy ricotta, use fresh whole milk if possible.
- The remaining whey can be used for baking or cooking.
Labneh Recipe
Ingredients
- 650 g Greek yogurt or a plant-based vegan alternative (e.g., soy yogurt)
- 1 handful of chopped herbs, e.g., parsley, dill, mint, chives
- 1 tbsp lemon juice
- Salt and pepper
Preparation time: 10 minutes, Draining time: 10 hours.
Yield: 650 g of yogurt yields 1 to 1½ cups (approx. 165 ml) of labneh.
Instructions
- Place the Cheese Maker insert into the Oleni Mason Jar | Wide | 1 L.
- Stir the flavorings into the yogurt and pour into the Cheese Maker.
- For a soft, creamy cheese, let it drain in the refrigerator for 10 hours.
- After draining, you can store your labneh in a sealed container in the refrigerator and use it within 7 days. Alternatively, we recommend forming it into cheese balls; you can find instructions on how to do that in the following section.
Use: Labneh Cheese Balls
After draining in the Cheese Maker, you can shape the finished labneh into small balls with clean hands.
Layer them in a clean jar along with lemon slices and cover everything completely with olive oil. Seal the jar airtight and store it in the refrigerator.
To serve, take the cheese balls out of the jar in portions and enjoy on fresh sourdough bread or your favorite bread.
Tips for great results
Use clean jars, utensils, and hands.
Whole milk is particularly well-suited for ricotta and cream cheese.
The longer the mixture drains, the firmer the cheese will be.
Let sensitive dairy products drain in the refrigerator and store the finished cheese well-sealed and chilled.
Only refine the cheese after draining – this allows you to better adjust the consistency and taste.
Homemade cream cheese contains no preservatives and should therefore be consumed promptly.
Frequently Asked Questions
Is the Cheese Maker easy to clean?
Yes, the Cheese Maker is designed for uncomplicated cleaning. The stainless steel insert can be easily removed and cleaned in the dishwasher or under warm water.
How long does the cheese need to drain in the Cheese Maker?
That depends on your desired consistency. The longer the cheese base drains, the firmer your homemade cheese will be. For a creamy consistency, a shorter draining time is sufficient; for quark or firmer cream cheese, simply let it drain for longer.
What is the best way to store the homemade cheese?
After making it, you can refine the cheese directly in the Mason jar and store it in the refrigerator. It is best to seal the jar with the airtight stainless steel lid.
What can you do with the leftover whey?
You don't have to pour away the whey that forms during draining. You can use it for baking, in smoothies, soups, or pancake batter. It also serves as an aromatic liquid for making yeast dough or sourdough.
Cheese Maker: Fresh cheese directly in the Mason jar
With the Cheese Maker, your Mason jar becomes a small cheese dairy. You decide which ingredients to use, how long your cheese base drains, and how you refine it. Whether creamy ricotta, savory cream cheese, or oriental labneh – with just a few ingredients, you can create versatile favorite recipes for breakfast, lunch, and dinner.
Discover the Cheese Maker and start your own cheese-making adventure in a Mason jar.
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