How to make homemade cheese

Many people often make cheese in their daily lives. Although cheese tastes good, people don’t know how it is made. The production method is very simple. First, you can prepare some fresh milk and raw cheese, or you can prepare cooked cheese. After dissolving them together, they can be air-dried and hardened to make cheese. There is not much difference between cheese and milk, except for the difference in taste.

There are two types of cheese production : raw cheese and cooked cheese. Raw materials: Raw cheese: fresh milk.

Ripened cheese: fresh milk. Production process

Pour the fresh milk into the barrel, stir it to extract the cream, and then place the pure milk in a hot place to ferment. When the fresh milk tastes sour, pour it into a pot and boil it. When the yogurt takes on the shape of tofu, scoop it into gauze and squeeze it to remove the water. Then, put the curd into a mold or a wooden plate, squeeze it into shape, or cut it into cubes with a knife, and the raw cheese is made successfully. Most people carry a few pieces of cheese in their bags in case of an emergency, to satisfy their hunger and thirst.

How to make mature cheese

The preparation of ripened cheese is slightly different from that of raw cheese. When making cooked cheese, first leave the fresh milk left over from boiling the milk skin, or the fresh milk after extracting the cream, for a few days to ferment. When the yogurt coagulates into soft lumps, filter out excess water with gauze, put it into a pot and simmer, stirring while cooking. When it becomes a paste, scoop it into the gauze and squeeze out the water. Then, put the milk residue into a mold or a wooden plate, and squeeze it into shape, or cut it into different shapes with a knife. After the cheese is made, it should be placed in the sun or in a ventilated place to harden and dry.

Use milk that has been sterilized at 63°C, because milk that has been sterilized at high temperatures cannot be used as raw material. If you get fresh milk from dairy farmers, in addition to filtering, heating and sterilizing it, you must also inform the supplier in advance not to feed the cows too much water the day before milking, as that will reduce the quality of the milk. Also be sure to advise suppliers not to attempt to add dairy byproducts to milk.

Disinfection process

During the manufacturing process, harmful microorganisms always appear in places you least expect. It may cause you to fail in the process of maturing the cheese, or it may breed harmful mold (cheese with added mold is not included). Contaminated cheese cannot be eaten, so the tools used to make cheese must be disinfected to the best of your ability. Since hands also contain a lot of bacteria and they need to come into contact with hot water during the cheese making process, it is recommended to wear sterilized rubber gloves.

Temperature control

Don't underestimate temperature control. Many lactic acid bacteria necessary for making cheese have a corresponding temperature range for fermentation. For example, thermophilic Streptococcus in cheese belongs to a high-temperature fermentation bacteria. During the process of heating milk, if the temperature is lower than the fermentation temperature, insufficient acid production will occur. Although some cheeses do not require acid coagulation but require rennet to coagulate directly, the proper flavor will undoubtedly add a lot of meaning and greatly enrich the variety of cheeses. However, if the temperature is too high, it will prolong the coagulation time and produce a steamed taste.

⑴Measure the temperature with a thermometer from time to time.

⑵Do not heat the milk directly, heat it over water. (Size and size cookware sets)