Yes, we are here!

At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!

Lactic Curd Cheeses

Master the art of cheese making with these instructions on how to craft and improvise your own delicious lactic curd cheeses.

| June 2019


This family includes a large number of fresh and aged soft cheeses, made from a range of milks. They are traditionally cultured for longer periods at lower temperatures with little or no added rennet. Our instruction to make a lactic cheese is something that you follow once you have mastered the basics and can adapt a method to your needs rather than follow a recipe.

Time: As long as it takes. Yield: As much as you make.

Sterilize your equipment and heat your milk to 77°F, 25°C. Add a mesophilic starter such as the Culture Cupboard® Soft Cheese Starter and stir to dissolve. Still the milk and add a small amount of rennet - half the manufacturers dose for the amount of milk you are culturing is usually sufficient. The soft curds of a lactic cheese are formed mainly by the acidification of the milk over a long time frame, but a little rennet can help to form firmer curds.

Cover the pot and place it somewhere where the temperature will not fall below 68°F, 20°C while it cultures. Check it after 8 hours. When the curd has formed a solid wobbly block and you see some clear liquid whey covering it then it is ready to cut and drain. If it hasn’t formed a solid block leave it at the same temperature for up to 24 hours but check it regularly as you don’t want to over-culture or it produces a dry grainy curd with a bitter taste rather than a fresh sweet curd.

Line a colander with sterilized cotton cheesecloth and place it over a large bowl to catch the whey. Carefully ladle in the set curds, cover with cheesecloth and leave them in a draught free place at the same 77°F, 25°C temperature to drain for 12-16 hours. Once the curds have drained put them in a clean bowl and mix through salt to taste. We like to weigh the curds and add 2% of the weight of the curds in salt. The curds can then be stored in the refrigerator, shaped by hand, topped with herbs and eaten within a week.



May 16-17, 2020
Nashville, Tennessee

EVENT UPDATE: Unfortunately, we've had to postpone our Tennessee FAIR to 2021 due to COVID-19.


Become a Charter Member Today!


Discover how easy crafting your own money-saving fermented masterpieces can be. 

Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.

Facebook Pinterest Instagram YouTube Twitter

Free Product Informationfermentation

click me