Tips On Producing Great Preserved Cheese
From simple cheese sandwiches to more striking, extraordinary cheese in specialty restaurants, lots of people just can’t do without some sort of cheese in their routine diet.
The dairy food product has very high exportation from countries like: Germany, the Netherlands, France, Italy, and the USA, who are basically the top 5 exporters.
You might not be a top exporter, but you can definitely make your own cheese. Different cheeses are produced in different ways, but they all involve curdling the milk to separate it into curds and whey.
If you’re interested to produce your own cheese, here are some tips to help you along the way.
Best Milk For Making Cheese:
Your obvious main ingredient will be the milk. You can start making cheese with homogenized, store-bought milk, but milk that is not homogenized is certainly more often used and can be found in health stores.
Read the label and don’t purchase milk that has ‘UHT’ (Ultra High Temperature) or ‘Ultra pasteurized’ or ‘Micro-filtered’ on it. UHT has been heated to 275 degrees Fahrenheit, and that destabilizes the protein.
The result will be that the calcium in the milk will not bond well to achieve good curdling. If you get raw milk from a farm, it would need some caution to work with it, but it would be the optimal choice.
Adding Cheese Cultures:
Cheese culture is made up of special bacteria. The bacteria breaks down milk lactose into lactic acid and ripens the milk. Now, there are many types of culture to choose from.
That can be confusing, but at Cuisinevault you can find recipes to know which culture to use and more topics on cheese.
The best way to add culture is first sprinkle it on the milk, then let it sit on top for around 5 minutes, then begin to stir gently. This allows the culture to dissolve and disperse evenly. After that, cover the pot and leave undisturbed for ripening.
Agitation during this period slows down acidification, which can damage the cheese.
Adding rennet and salt:
So, before adding it to the milk allow the rennet to dissolve in non-chlorinated water for 15 – 20 minutes ahead of time.
This will allow the enzymes to be released in its strongest form first. Be precise in measuring how much rennet to use. Too much will cause the curd to be too firm or rubber-like. Too little rennet may cause the milk to not separate properly.
Salt is essential in all cheese making, not only for taste but to preserve it and to kill harmful bacteria.
Stirring Your Cheese Mixture:
The stirring method for cheese is an up and down motion. When you stir that way, it distributes the ingredients in the milk more evenly. Avoid stirring in a traditional whirl or clockwise motion.