15 Easy Raw Cheese Recipes (2024)

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Fellow cheese lovers… you’ll love this. We looked all over the web to find raw and easy cheese recipes to include in this collection.

I have to admit, it was actually hard to find that many of them. And as you’ll see, quite a few of them are from this blog. However, it ended up being a nice, round collection of 15 recipes.

So: If you make cheese already and appreciate quality recipes… Or, if you want to learn how to make cheese and need a vetted set of recipes to start you off…

…then this post is for you. We did all the hard work of reviewing recipes (and making a bunch of them, too) so you can just dive in and get started. Yummy cheese awaits. 🙂

Want more recipes or help with cheesemaking? Be sure to check out membership in Traditional Cooking School (for more recipes and hands-on video tutorials) or our stand-alone Cultured Dairy and Cheese eBook and Video package.

Raw Cheese: Easy Cheese Ball

You’ll love this easy and delicious cheese ball from yogurt or kefir. It requires very little working time or effort. Via TraditionalCookingSchool.com.

Raw Cheese: Chevre

Chevre, a soft spreadable cheese from raw goat milk, is one of the easiest cheeses to make. You can also use raw cow milk to make this cheese. The process is the same, you just can’t call it chevre anymore. 😉 Via ediblearia.com.

Raw Cheese: 30 Minute Farmer’s Cheese

If you add an acid to warmed (near the cow’s body temperature) raw milk, it results in a quick and tender farmers’-style cheese, like this one, that truly demonstrates how much easier it is to make cheese with fresh milk! Via countryliving.com.

Note: The leftover whey from this farmer’s cheese is not suitable for fermenting because of the additional acid. You could still use it for soaking grains.

Raw Cheese: Easy Cottage Cheese and Sour Cream

Raw milk cottage cheese and raw milk sour cream are easy to make. So easy they could become a staple in your kitchen. The cottage cheese in this recipe is more of a clabber cheese than what you might purchase in the store but is still delicious. Give it a try! Via realfoodrn.com.

Raw Cheese: Kefir or Yogurt Cheese Balls

You’ll love this traditional Middle Eastern method of preserving yogurt cheese that requires no refrigeration. The cheese is salted and soured, both of which are means of preservation — but then when fashioned into balls, the balls are submerged into extra virgin olive oil, a protective brine of sorts. Via TraditionalCookingSchool.com.

Raw Cheese: Cream Cheese

Check out these four different methods for making cream cheese out of raw milk. Simple and easy! Via wholelifestylenutrition.com.

Raw Cheese: Flavored Cream Cheese

Learn to make your own homemade flavored cream cheese, and you’ll never buy another tub again. Sure, the grocery store flavors taste good — but these taste fabulous (and are more healthy). Plus, there’s no limit to what flavors you can try! Via TraditionalCookingSchool.com.

Raw Cheese: Fromage Blanc

Fromage blanc (white cheese in French) is a soft, spreadable cheese with a mild flavor. It is perfect as a spread on bread or crackers or as a dip for fruit or vegetables. Fromage blanc is very easy to make and is a great option for beginning cheesemakers. Via culturesforhealth.com.

Raw Cheese: Cottage Cheese

Gentle heating and a long, slow ripening time give this wonderful cottage cheese it’s flavor and texture. You can make this with goat or cow milk. Via TraditionalCookingSchool.com.

Raw Cheese: Feta

If you’re looking for an easy raw cheese to make, feta is the one. Yes, it takes a little time to make feta — but when you’re done you will have tangy and delicious goodness. Via homesteadlady.com.

Raw Cheese: Monterey Jack

Monterey Jack is a popular semi-hard cheese that was first developed in the American west. It’s mild and flavorful and melts easily. It’s traditionally made with cow milk, but goat milk will work equally well. Via culturesforhealth.com.

Raw Cheese: Cheddar

Make your own cheddar cheese! You can press then and let it age or press it and eat it fresh. You can even eat it as curds without pressing. Delicious. Via TraditionalCookingSchool.com.

Raw Cheese: Press-less Cheddar

Love cheddar but don’t have a press? Make this press-less cheddar. Via thecheerfulagrarian.blogspot.com.

Raw Cheese: Ranchero

Start with one gallon of raw milk to make this fairly quick and easy rustic cheese. Via mexicoinmykitchen.com.

Raw Cheese: Pepper Jack

Pepper Jack cheese is a delightful kick in the mouth. The cheese is spicy from the addition of fiery jalapeños and habeñeros, with that classic sharp cheesy taste to round it out. I had to include this cheese for an even 15 recipes, thought it’s probably a little less than easy — it’s best made using a water-bath setup or a double boiler. Via culturesforhealth.com.

Do you have a favorite easy raw cheese? Please share in the comments!

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About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

april says
May 6, 2015 at 5:47 pm

Great article! Just wanted to say it is not that hard to find raw cheese recipes, any cheese recipe can be made with raw milk, they just might need small tweaks made to the amount of culture/acid added, temps and time.
Reply
Brittney says
May 8, 2015 at 12:37 pm

This is helpful! I always only make raw mozzarella cheese because that’s the only recipe we have.
1 gal whole milk
1 1/4 tsp citric acid
1/8 tsp rennet or 1/4 tablet dissolved in a tablespoon of cold water
(I actually double the rennet myself)
1/4 gal water heated to 170 degrees F with 1/2 c salt.
Mix citric acid into cold milk for 2 mins
Heat milk to 88 degrees F.
Remove from heat and add rennet
Stir. Wait at least 30 mins until whet separates from curds.
Heat slowly to 108 degrees. Stir occasionally while heating.
Remove from Heat and let stand for 20 mins.
Drain in a colander for 15 mins. (I use a cheese cloth and just wrap the ball in it and squeeze out the whey. But don’t overdo it).
Cut drained curds into strips and lay cross cross in a large bowl. Pour hot saltwater over curd strips and stretch with 2 forks, pulling up and down until soft.
Remove from water and knead until smooth. Shape into a ball and place in a mold (or just a bowl) in the fridge. The cheese will take in the shape of the container.
Reply
Julie says
September 11, 2015 at 11:20 pm

Hi Wardee,
When making cheese, can I add salt to the milk before I add culture or rennet, or will that cause problems? I noticed that the raw farmers cheese calls for salt first. For that one, can I use vinegar instead of lemon juice? Organic lemons are expensive! Thank you for posting all of these raw cheese recipes. I do not cook my milk any more!
Reply
Mary says
September 23, 2019 at 8:18 am

Why do you use citric acid? Does that replace the active cultures? If not, can the active cultures be used? Thank you.
Reply
Helen says
March 4, 2023 at 10:44 am

I am in day 2 if activating my milk kefir grains, changing every 12ish hours. I am already overwhelmed at the amount of milk needed for activation (and cultures for health specifically says to use only pateurized milk which I did buy but now my raw milk waits). Any suggestions beyond making yogurt in my instant pot with raw milk?
It is only myself and my husband so it’s a bit crazy the volume every 12 hours!
Reply

FAQs

What are examples of raw cheeses? ›

Famous Raw Milk Cheeses

In addition to those mentioned above — gruyère, Parmigiano-Reggiano, English cheddar, and camembert — several other world-famous cheeses are made with raw milk by definition: roquefort, morbier, raclette, fontina and asiago, as well as many pecorinos and manchegos.

Read On ›

What are the 4 ingredients of a basic cheese? ›

Natural cheese is made from four basic ingredients including milk, salt, a “good bacteria” and rennet, an enzyme. From there, cheesemakers can adjust the basic recipe by adding other ingredients to make all of the cheeses we know and love.

Learn More Now ›

What do I need to make my own cheese? ›

Most types of cheese only need two or three ingredients, milk, cultures and rennet. These simple ingredients will ripen the milk, form curds and whey and add flavor to the finished cheese. Finding good milk will help you create fantastic cheese. When getting milk, you always want it to be as fresh as possible.

Keep Reading ›

Which raw cheese is best? ›

Favorite? Considered to be among the world's top quality cheeses, Parmigiano Reggiano is made with raw, semi-skimmed milk from cows grazing on fresh grass and hay. It has a hard, gritty texture and its flavors range from nutty to robust and slightly piquant, depending on how long the cheese had matured.

See Details ›

Why is raw cheese illegal? ›

Unpasteurized milk, cheese and other dairy products may contain harmful pathogens and are not safe to eat, drink, or use in making foods. It is a violation of federal law enforced by the Food and Drug Administration to sell raw milk packaged for consumer use across state lines (interstate commerce).

Learn More Now ›

Which cheeses can be made at home? ›

Turns out, subtle variations on a pretty basic theme produce all kinds of wonderful homemade cheeses. Follow these recipes to make homemade mozzarella and feta, DIY queso and farmer's cheese, fresh paneer and cottage cheese, ricotta cheese and labneh!

Show Me More ›

Can you make cheese out of 2 milk? ›

Any type of a2 Milk® will work well for a simple cheese recipe. Using non-fat milk may result in less creamy cheese, so most recipes call for 2% or whole milk. We recommend using a2 Milk® 2% reduced fat or Whole to make high-quality, delicious cheese that the entire family can enjoy.

Which vinegar is best for making cheese? ›

¼ cup apple cider vinegar - Any acidifier such as white vinegar or lemon juice will work too. The measurement is not an exact science. Anywhere from a few tablespoons to ½ cup works well. Just be careful not to use more than ½ cup, or the cheese will begin to taste like vinegar.

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How to make cheese for dummies? ›

To make my own homemade cheese, I start by boiling milk and adding a starter culture. Once the milk has thickened, I add rennet and allow the mixture to set. After cutting the curds, I drain them and then press them into molds. Finally, I age the cheese for a period of time before enjoying.

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What is the most difficult cheese to make? ›

While there is no one type of difficult cheese to make, the hardest cheeses to make are romano, gorgonzola, burrata, parmesan, provolone, etc. The reason being is because they require a longer aging period to ensure they reach their desired texture and require a specific type of culture.

Get More Info Here ›

Is homemade cheese hard to make? ›

It's easy to make some varieties on your own. You can produce some decent fresh cheeses with recipes for how to make cheese like ricotta, queso blanco, queso fresco, feta, cottage cheese, or mozzarella.

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How do you know if cheese is raw? ›

Raw-milk cheeses are made with milk that has not been pasteurized. They may be firm, oozy, creamy, or crumbly and can come in any shape, from wheel to block. For example, the famous Parmigiano Reggiano can't be called Parmigiano Reggiano unless it's made from raw milk.

Read The Full Story ›

What is considered uncooked cheese? ›

Simply, it is any cheese made from unpasteurized milk. There are thousands of raw milk cheeses around the world. It's considered to be the "traditional" way of making cheese. Raw milk cheeses are typically more complex in flavor and more tender in texture.

Know More ›

Is mozzarella a raw cheese? ›

Indeed, most soft cheeses are made from pasteurized milk, which is heated to a high enough temperature to eliminate harmful bacteria, but sometimes, it is not actually how it is. Some varieties of mozzarella are produced from raw milk, which has not been pasteurized. If so, pregnant women should not eat it.