Understanding
the
Cheese Making Process
I. Warming the milk |
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The milk has to be warmed to a temperature that will encourage
the cheese starter cultures (bacteria) to grow and multiply. This will result
in a thick mass of happy healthy lactic bacteria. Understanding why you use
different temperatures will make it easier for you to understand the process
better |
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There are many strains of cultures today developed for making cheeses.
All of these cultures fall into two basic types, Mesophilic or Thermophilic. |
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Mesophilic means middle - these cultures grow best in
temperatures ranging from 68°F - 102°F. |
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Thermophilic means heat loving - these
cultures grow best at temperatures ranging from 104°F - 128°F. |
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II. Inoculating the Milk (Adding the
Bacterial Cultures) |
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Inoculating the milk is a simple procedure by which the
bacterial cultures and molds are measured out according to the recipe are sprinkled
over the milk and stirred in or sprinkled over the milk and allowed to
rehydrate for about 5 minutes then mixing into the milk. Ether methods works
just be sure to allow cultures to warm to room temperature for about 30
minutes before using. |
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There are seven basic strains of lactic bacteria. A mentioned
earlier they all fall into two main types; Mesophilic or Thermophilic. Theses
strains may be sold separately combined and sold in packages for use in
making different type of cheeses. |
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The Mesophilic Strains
which are normally added at
temperatures between 77°F to 86°F are: |
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Lactococcus lactic ssp latis |
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Lactococcus lactis ssp cremoris |
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Lactococcus lactic ssp diacetylactis |
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Leuconostoc mesenteroides ssp. Cremoris |
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The Thermophilic Strains
which are normally added at
temperatures between 95°F to 105°F are: |
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Streptococcus thermophilus |
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Lactobacillus delbrueckii ssp bulgaricus |
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Lactobacillus helveticus |
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III. Allowing the Milk to
Ripen |
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Once the milk has been incoculated
It must be allowed to ripen. That means that the bacterial culture must be
allowed to multiply and
acidify or sour the milk. The time it takes to do this will
depend on what type of cheese you are making.
Generally it will take between 20 minutes and 2 hours. |
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IIIa. Adding Calcium Chloride |
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If you are using pasteurized/homogenized milk purchased from a
store you may need to use Calcium Chloride (sometimes listed CaCl2 in recipes).
Calcium Chloride works to add calcium ions in the milk that were lost during
the homogenization process. This will allow the curds to become firmer and
will increase the amount of cheese obtained from the milk. If you are using
Raw milk you can over look this step. |
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Calcium Chloride used in cheese making is generally sold in
liquid form. To use it mix the recommended amount with 1/4 cup of pure
un-chlorinated water, then pour into the milk and mix well. Bottled water
works well for this if you have a public water supply. |
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If you are using goats milk you
should always use calcium chloride because goats milk is naturally
homogenized. |
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NOTE: Calcium Chloride should always be added before the
rennet! |
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IV. Coagulating the Milk (adding Rennet) |
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After the milk has ripened it is time to add the rennet.
Rennet is an enzyme used to thicken the milk so that it may be cut into
curds. Rennet comes in liquid and tablet form and may be animal or vegetable.
I highly recommend liquid rennet's but in any case go by the manufactures
recommendations for suggested use. |
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Rennet should be mixed or dissolved 1/4 cup of pure
un-chlorinated water then added to the milk and stirred in to mix completely. |
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After a bit of time usually between 20 minutes and 1.5 hours
the curds are checked for a clean break before cutting the curds to the
prescribed dimensions. A clean break is when the milk has thickened to a
point where it looks like a thick glassy pudding. |
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To test for a clean break insert a long bladed knife or your
clean finger into the curds at a 30 degree angle and lift straight up. If the
knife or you finger comes away cleanly and the curd cut leaves a distinctive
puddle of whey around the cut you have achieved clean break. If the curds are runny
or drippy wait another 10 to 15 minutes and try again. |
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V. Cutting the Curds |
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Once the lean break in achieve you mat cut the curds.
Different cheeses require different sizes of curds so check your recipe for size
then proceed as follows: |
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Using a long knife or spatula first cut the curds vertically
by sliding the blade all the way the bottom and cut long rows all the way
across the pot. Then make cross cuts again going all the way to the bottom of
the pot. |
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As you cut the curds the whey will begin to separate
surrounding the curds with an opaque yellowish liquid. |
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Once the vertical cuts are made the insert the blade into the
side of the curds to cut the curds into cubes. |
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Once all the curds are cut gently stir the curds to stir up
any that need to be cut that are to large or were missed during the initial
cutting. For finely cut curds a wire
whisk may be used for this step to help cut the curds. |
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VI. Cooking the Curds |
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If you are making a soft ripened cheese like Camembert or Brie
skip this step and go right to step VII. |
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Most cheese except for soft ripened cheeses require
cooking or scalding to firm up the curds. This is done by slowly raising the
temperature over the course of 20 minutes to an hour. If the temperature is
increased to quickly the curds will release to much
whey making the final cheese brittle and dry. |
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This process has two affects on the curds: |
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1. scalding cause the curds to shrink
and release more of the whey still held inside of them, making them firm and
spongy. This will allow the curds to knit together better when pressed. |
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2. The heat also acidifies the curds lowering the pH to a
level acceptable to making a good cheese. |
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During the scalding process the curds must be stirred
frequently to prevent them from matting together. |
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VII. Draining the Curds |
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Before the curds can be pressed into cheese the whey has to be
drained. This is generally done by lining a colander or the molds with clean
sterilized cheese cloth and pouring or scooping the curds into the colander
or molds. |
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Some molds such as kadova style
molds have the nylon liner built in. If you are using this type of mold you
do not need to line them with cheese cloth just scoop the curds into the
molds. |
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VIII. Pressing the Curds |
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Scoop the curds into the molds as tightly as possible pressing
occasionally with the follower to pack more tightly. |
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Once the molds are filled pressure based on the type of cheese
being made is placed on the mold to expel more whey and knit the curds
together. The pressure applied to the molds are generally expressed in
PSI (pounds per square inch) of the surface area of the cheese. As the
diameter of the mold increases so would the pressure needed for the mold. As
most recipes do not mention the size of the mold, so the pressing of the
cheeses can a mystery to home cheese makers. |
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IX. Salting the Cheese |
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Once the cheese has been pressed the salting of the cheese can
be done in one of two ways: |
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1. Dry Salting - rubbing salt over the entire surface of the
cheese. |
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2. A Saturated salt brine solution - A mixture of salt and
water are mixed together and the cheeses are left submerged for a given
length of time. Common solutions used based on the percentage of salt
saturation as shown below:
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X. Aging the Cheese |
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Cheeses are age to allow the flavors to develop and can take
from weeks to years depending on the cheese. Cheese is a living breathing entity
and requires the right balance of moisture and humidity to thrive. Most
cheeses require a temperature of around 50 to 60°F and a relative humidity of
70 to 95%. |
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This can't not achieve in a normally used refrigerator.
Refrigerators may be used if setup separately using special controllers and
humidifiers. |
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Johnson Controls makes a controller that may be purchased
through several Home Brew stores and Cheese Suppliers. It runs around $70 and
will keep the temperatures down in the refrigerator to the range you select. |
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The humidity in a refrigerator may be increased by placing a
container of water filled about 1/3 full with salt. |
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A thermometer to monitor temperature and hygrometer to monitor
humidity must be used to
for the safe aging of your cheeses. These can be purchase
inexpensively at Wal-Mart in the Home and Hardware section. |
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