How is cheese made?!
How is cheese made?
And why is it yellow when milk is white?
Additional Details2 weeks ago
And! Could I make cheese from my milk at home? How? What will it be like? Is it easy?
2 weeks ago
Ok, so where do I buy Rennet from?
Answers:
2 weeks ago
And! Could I make cheese from my milk at home? How? What will it be like? Is it easy?
2 weeks ago
Ok, so where do I buy Rennet from?
Cheese seems pretty simple. We know it's made from milk, but do you know what it takes to make it? Read this and appreciate the "power of cheese".
Starter Culture
About 2 cups of fresh milk is left to sit at room temperature for 24 hours until it curdles to the consistency of yogurt.
Prepare Milk
2 gallons of milk is warmed to 86°F and the starter culture is blended in. This mixture is left overnight at a temperature of 50-60°F which will form lactic acid.
Rennet
Rennet contains a milk-coagulating enzyme and is traditionally made from the inner lining of a calf's stomach. Rennet is added to the milk to begin the formation of curd which, takes about 1 hour.
Curds
The curd is then cut into small squares and stirred by hand. The curds(solids) and whey(liquid) are then slowly warmed to 102°F until the curd will hold its shape.
Cheese Cloth
The curds are then separated from the whey by draining through cheese cloth. The curds are salted, mixed, and hung for an hour.
Shaping and Drying
The firming curd can then be shaped into a round wheel form and pressed overnight. It is then left to dry a few days as a rind starts to form.
Waxing and Curing
The entire wheel of cheese is sealed in paraffin wax and left to cure at 40-60°F. After 6 weeks of curing, the cheese will be firm and have a mild flavor. Sharp cheese requires 3-5 months of curing
yellow is fake. added color...i ...think...
um why dont you check out websites how to make cheese?
personally i definetly wouldnt try to make cheese at home.
like that anyway. lol. but i believe its something to do with gone off milk and they churn and mix it for ages.
but i dont really know coz i hate it.
its too stinky for my liking. lol :-)
p.s for added flavour put in a pair of my dads socks. lol.
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Bacteria culture acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is lighter, more compact, and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheesemaker sell when prices are high or when money is needed.
Good cheese is made with unpasteurized milk and adding rennet to the milk that starts a "cottage cheese" mixture. Rennet is obtained from running slaughtered calf stomach through a roller press. There is a lot of byproduct called whey. Cheetos are made from that byproduct and then sprinkled with a powered cheddar flavoring.
From milk!!
But you have to chase the milk cows round the field first, and then be careful when you are milking the cheese from them, as they can find it quite painful.
Check this site out it shows you how you can make cheese at home.
http://www.cheesemaking.com/
It's very easy as my mum and I used to make it some years ago. Good luck pet.
heate milk and then add rennet or lemon juices and then strain through muslin..
use full fat milk
yellow because it is more mature..
Cheddar Cheese
I N G R E D I E N T S
1 Gallon Fresh Milk
1 oz. Mesophilic Starter Culture
1/4 tab Rennet
1 Tablespoon Salt
I N S T R U C T I O N S
Using a double boiler, warm the milk to 90 F (32.25 C).
Add 1 oz of mesophilic starter culture and mix thoroughly with a whisk, the culture must be uniform throughout the milk.
Allow the milk to ripen for one hour.
Dissolve 1/4 tab rennet into 3-4 tablespoons COOL water. Hot water will DESTROY the rennet enzymes.
Slowly pour the rennet into the milk stirring constantly with a whisk.
Stir for at least 5 minutes.
Allow the milk to set for 1-2 hours until a firm curd is set and a clean break can be obtained when the curd is cut.
With a long knife, cut the curds into 1/4 inch cubes.
Allow the curds to sit for 15 minutes to firm up.
Slowly raise the temperature of the milk to 102 F (39 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together.
Cook the curds at 102 F (39 C) for another 45 minutes. During this time, gently stir the curds every few minutes so they don't mat together.
Drain the whey by pouring through a cheesecloth lined colander. Do this quickly and do not allow the curds to mat.
Place the curds back into the double boiler at 102 F (39 C). Stir the curds to separate any particles that have matted. Add the tablespoon of salt and mix thoroughly.
Cook the curds at 102 F (39 C) for one hour, stirring every few minutes.
Carefully place the curds into your cheesecloth lined mold.
Press the cheese at about 20 lbs. (9 kg) for 45 minutes.
Remove the cheese from the press and flip it.
Press the cheese at about 40 lbs. (18 kg) for 3 hours.
Remove the cheese from the press and flip it.
Press the cheese at about 50 lbs. (22.75 kg) for 24 hours.
Remove the cheese from the press. Place the cheese on a cheese board and dry at room temperature for 3-5 days, until the cheese is dry to the touch.
Wax the cheese and age it in your refrigerator for 3-24 months. The longer the cheese is aged the sharper the flavor it will develop. Be sure to flip the cheese every few days.
Catch a cow, milk it and leave for a day or two
it made from milk....!?! lol