Frederic Melton
The type of milk used in cheese-making can vary depending on the desired texture, flavour, and fat content. While most cheeses are made with whole milk, skim milk is often used for harder cheeses like Parmesan and Romano, as it creates a firmer and less creamy texture. Some cheeses, such as mozzarella and Monterey Jack, may use a blend of whole and skim milk. Additionally, the use of skim milk in cheese-making can be influenced by traditional methods and the availability of milk, as in the case of Gruyere, which uses partly skimmed milk.
| Characteristics | Values |
|---|---|
| Cheese made with skim milk | Firmer and less creamy |
| Used for harder cheeses like Asiago, Parmesan, Romano, and Alpine-style cheeses | |
| Quick mozzarella can be made with skim milk | |
| Skim milk has less fat | |
| Cheese made with whole milk | Brie, Gouda, Mozzarella |
| Whole milk is great for some cheeses, but skimmed milk has its place | |
| Whole milk has more fat |
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What You'll Learn
Farmer's cheese can be made with 2% milk
Farmers' cheese is a mild white fresh cheese with a crumbly texture and a subtle, milky flavour. It is made by curdling milk with an acidic ingredient, such as vinegar, lemon juice, or citric acid. The process of making farmers' cheese is simple and cost-effective, requiring just a few ingredients and some patience.
When making farmers' cheese, milk is the most important ingredient. Most recipes call for cow's milk, but goat's or sheep's milk can also be used. Whole milk is typically recommended for making farmers' cheese, as it gives the cheese a creamier texture and more flavourful taste. However, 2% milk can also be used and will yield good results. Using 2% milk will result in a thinner and less rich cheese, but it is still a suitable option for those who prefer a lower-fat content. It is recommended to avoid using milk with a fat percentage lower than 2%.
To make farmers' cheese with 2% milk, follow these steps:
- Start by bringing 1/2 gallon of 2% milk to a slow boil in a large, heavy-bottomed pot. Stir occasionally to prevent scorching.
- When small, foamy bubbles form, turn off the heat. The ideal temperature is around 190°F (88°C).
- Slowly add 1/4 cup of vinegar or lemon juice and stir. Curds will begin to form immediately.
- Let the mixture sit for about 8-15 minutes without stirring.
- Optionally, add herbs or spices such as dill, chives, or crushed black pepper.
- Place a colander over a large bowl and drape it with a dampened cheesecloth or thin clean dish towel.
- Pour the curds into the cheesecloth, allowing the whey (liquid) to drain into the bowl.
- Gather the cheesecloth around the cheese and squeeze out as much remaining whey as possible.
- The solid mass left in the cheesecloth is the farmers' cheese. You can season it with salt to boost the flavour.
- Store the cheese in an airtight container or wrap it in plastic. It can be enjoyed as a snack or used in various recipes.
Using 2% milk to make farmers' cheese is a viable option, although it may result in a slightly thinner and less creamy texture compared to using whole milk. The process of making farmers' cheese with 2% milk is the same as with whole milk, but adjustments may be needed in terms of cooking time and the amount of acidic ingredient used.
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Skim milk is not recommended for creamy cheeses
Some cheeses, such as alpine-style cheeses like Asiago, are made in a rough manner by whisking the curds to break them apart, which causes the fat to be jostled out. These dryer types of cheeses are better suited to skim milk. Skim milk is traditionally used for hard cheeses like Parmesan, which is made from a mix of whole and skimmed milk, and Romano. Other varieties that can be made with skim milk include Monterey Jack and Mozzarella, although these typically blend skim milk with whole milk.
While whole milk is commonly used for cheesemaking, partly skimmed milk is also used in some varieties of cheese. Traditional cheesemaking methods often used leftover partially skimmed milk after the cream had been used for other products like butter. Today, partly skimmed milk is still used in certain recipes, such as Gruyere, which follows a traditional recipe. Skim milk can also be used to make a quick mozzarella in about one hour.
It is important to note that the choice of milk can impact the texture and creaminess of the cheese, so while skim milk can be used in certain cheeses, it is not recommended for creamy varieties. The use of skim milk can result in a harder cheese, as the fat content is lower. For creamy cheeses, whole milk or a blend of whole and skimmed milk is generally preferred to achieve the desired texture and flavour.
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Whole milk produces a higher yield of cheese
Whole milk and skim milk are both used in cheesemaking, and the choice of milk depends on the type of cheese being produced. While skim milk is used to make certain cheeses, whole milk produces a higher yield of cheese.
Cheese is a type of dairy product that is made by coagulating the milk protein casein. It comprises proteins and fat from milk, usually from cows, buffalo, goats, or sheep. During production, milk is typically acidified, and enzymes or bacterial enzymes are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. The majority of cheeses are acidified by bacteria, which turn milk sugars into lactic acid, and the addition of rennet completes the curdling.
The use of whole milk or skim milk in cheesemaking depends on the desired fat content and texture of the final product. Whole milk has a higher fat content than skim milk, and this fat content contributes to the overall yield of the cheese. Higher fat content in the milk results in a higher yield of cheese, as there is more solid material to be converted into cheese. Additionally, the fat content interferes mechanically with the syneresis process, affecting the removal of moisture during manufacturing.
However, it is important to note that the yield of cheese is not solely dependent on the fat content of the milk. The type of coagulant used, the feeding regime of the cows, and the standardization of milk composition can also impact the yield. For example, the use of microbial-derived coagulants from R. miehei and R. pusillus has been shown to reduce cheese yield compared to fermentation-produced calf chymosin. Additionally, the inclusion of silage in the feeding regime of cows can influence milk coagulation properties, impacting the yield of cheese.
In summary, while skim milk is suitable for certain types of cheese, whole milk generally produces a higher yield of cheese due to its higher fat content. However, various other factors also influence the final yield, and the quality of the cheese must be balanced against yield considerations.
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Alpine-style cheeses are made with skim milk
Skim milk is used to make a variety of cheeses, including Alpine-style cheeses. Cheesemakers use skim milk to create harder cheeses with a lower fat content. Skim milk cheese is a term used to describe cheeses made with at least some skim milk, and the amount of skim milk used can vary.
Alpine-style cheeses, such as Asiago, Parmesan, and Romano, are traditionally made with skim milk. These cheeses are known for their dry and hard texture, which is achieved by using a whisk to cut the curds into small pieces. This technique helps to remove fat from the cheese, resulting in a firmer and less creamy texture compared to cheeses made with whole milk, such as Brie or Gouda.
The process of making Alpine-style cheeses involves whisking the curds to break them apart, which causes the fat to be released from the cheese. This technique is in contrast to gentler methods used for other cheeses, where the curds are handled carefully to retain the fat content. The fat released during the whisking process can be seen floating on top of the whey, indicating the reduction of fat in the final cheese product.
Some cheesemakers choose to use a combination of skim milk and whole milk to create a balance between the fat content and the desired texture. For example, Monterey Jack and Mozzarella are sometimes made with a blend of skim milk and whole milk. Additionally, quick mozzarella can be made with skim milk, along with milk, rennet, and citric acid, resulting in a delicious pizza topping.
In summary, Alpine-style cheeses are typically made with skim milk, contributing to their distinct texture and lower fat content. Skim milk cheeses offer a variety of options for cheesemakers and consumers who prefer a firmer, less creamy cheese.
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Ricotta can be made with 2% milk
While whole milk is recommended for making ricotta cheese, it is possible to make ricotta with 2% milk. The texture will be slightly less creamy, but it will still be tasty.
Ricotta is an Italian cheese with a soft, creamy texture and a mild flavour. It is made by coagulating milk and separating the curds from the whey. The curds are then drained and moulded into a wheel or tub. Ricotta is typically made from cow's milk, but it can also be made from sheep, goat, or buffalo milk.
When making ricotta, it is important to avoid using ultra-pasteurized milk, as it has been heated to a high temperature that denatures the milk proteins, preventing proper coagulation. Regular pasteurized milk, homogenized milk, or non-homogenized milk are all suitable for making ricotta. The milk should be heated slowly over medium heat until it reaches a temperature of around 185°F to 190°F. At this temperature, the milk proteins coagulate, and the curds begin to form.
To make ricotta with 2% milk, follow the same process as you would with whole milk. Heat the milk slowly over medium heat, stirring occasionally to prevent scorching. Once the milk reaches the desired temperature, add lemon juice, vinegar, or citric acid to coagulate the milk. The milk will separate into curds and whey. Strain the curds and drain them according to your desired consistency. For softer ricotta, drain for a shorter time, and for firmer ricotta, drain for a longer period.
In summary, while whole milk is recommended for achieving a creamy texture, 2% milk can also be used to make ricotta cheese. By following the same process and adjusting the draining time, you can create delicious, homemade ricotta with a slightly less creamy texture.
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Frequently asked questions
Yes, you can make cheese with skim milk. Skimmed milk cheeses will be firmer and less creamy. Cheeses like Asiago, Parmesan, and mozzarella can be made with skim milk.
The fat content of milk will impact the flavour and texture of the cheese. Lower fat content will result in a blander taste and a firmer texture.
Yes, the type of milk used will affect the yield of cheese. Whole milk will typically result in a higher yield of cheese compared to skim milk.
