Bushra Griffith
Cheese is a beloved food worldwide, and its production involves a fascinating process of milk fermentation. The art of cheesemaking has evolved from a closely guarded secret passed down through generations to a science that can be explored in home kitchens. While there are numerous varieties of cheese, the process generally involves curdling milk, cutting the curd, and then cooking it to shrink and dry it out. The degree of cooking and the size of the curd cuts influence the moisture content and texture of the final product. After cooking, the curds are further processed through steps like draining, salting, pressing, and ripening.
Does making cheese involve cooking?
| Characteristics | Values |
|---|---|
| Cooking involved | Yes, cooking is involved in making cheese. Milk is heated to a certain temperature, and curds may be cooked. |
| Milk source | Milk can be sourced directly from a dairy farm, or purchased from a store. |
| Milk type | Raw milk, pasteurized milk, or cultured milk can be used. |
| Milk temperature | Milk is heated to a temperature between 89.6–98.6°F (32–37°C) for cheesemaking. |
| Curd cutting | Curds are cut into small pieces, with size influencing moisture level and cheese dryness. |
| Stirring | Curds are stirred, which dries them out and separates the curds and whey. |
| Cooking curds | Curds may be cooked, which dries them out further. |
| Washing curds | Curds can be washed by replacing whey with water, affecting flavor and texture. |
| Salt addition | Salt is added after the curds are formed and cooked, or after the cheese is pressed into a wheel. |
| Aging | Cheese can be aged for varying periods to develop flavor and complexity. |
| Equipment | Basic kitchen equipment like pots, knives, and spoons are used. |
| Sanitation | Proper sanitation and pasteurization are important to prevent foodborne illnesses. |
| Time | Cheese making requires patience, with some cheeses taking 8 hours to make, plus aging time. |
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What You'll Learn
Curdling milk
Milk curdling is an essential step in the cheese-making process. Curds are formed when milk is mixed with an acid or a coagulant like rennet, an enzyme that causes the milk proteins to link together. The curds are then cut into smaller pieces, which affects the moisture level of the final cheese product. Larger curd pieces result in moister cheese, while smaller pieces lead to drier cheese.
There are two common ways to acidify milk for cheese-making. The first is direct acidification, which involves adding an acid such as vinegar or lemon juice directly to the milk. This method is used to make cheeses like ricotta and mascarpone. The second method involves adding cultures or living bacteria to the milk. With time and warmth, these cultures will convert the lactose in the milk into lactic acid. This method is used to make cheeses like feta and cottage cheese.
After the curds have been formed and cut, they are often cooked and stirred, which further separates the curds from the whey. The heat and stirring motion develop the acid in the curds and cause them to dry out. The more the curds are cooked and stirred, the drier the cheese will be. The temperature during this cooking step also affects the texture of the final product.
Once the curds have been cooked and separated from the whey, salt can be added. This step can be achieved through brine, surface salt, or dry salt. Salt not only adds flavour but also preserves the cheese, draws moisture from the curds, and firms the cheese's texture. After salting, the cheese can be eaten immediately or aged to develop a more complex flavour and texture.
While milk curdling is a necessary step in cheese-making, it is important to note that milk that has curdled on its own, such as milk left at room temperature for an extended period, may not be suitable for cheese-making. This milk may have a less diverse bacterial culture, which can affect the final product. Additionally, milk that has been pasteurized and then curdled may not be ideal for certain types of cheese, as the heat treatment can affect the protein and moisture retention in the cheese.
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Cutting curds
Cutting the curds is a pivotal step in the cheese-making process. It involves carefully slicing the solid curd mass into smaller pieces, which allows the whey to separate from the curd more efficiently. The size of the curds after cutting can influence the cheese's moisture level and texture.
There are various tools that can be used to cut the curds, including:
- Curd knife: A long, thin blade used for making precise vertical cuts.
- Curd cutter: A wire frame with multiple wires for making uniform cuts.
- Whisk: Used for gentle stirring and breaking up curd in some soft cheese recipes.
- Ladle: Helpful for turning curds and checking curd size during the cutting process.
For home cheese makers, a long knife with a thin blade can be used to cut the curds. However, investing in a proper curd knife or cutter can lead to more consistent results. The key to effective curd cutting is to make slow, steady cuts to avoid shattering the curd. The pot should be turned 90 degrees between vertical cuts for even sizing. It is also important to follow the recipe closely, as it will specify the ideal curd size.
The size of the curds will impact the amount of whey released and, consequently, the moisture retention in the final cheese. Larger curds retain more moisture, resulting in softer cheeses, while smaller curds lead to drier, more ageable cheeses. Therefore, the curd cutting process is crucial in determining the final texture and moisture content of the cheese.
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Heating curds
To begin the process of heating curds, the milk is heated to a specific temperature. This can be done by obtaining milk still warm from the udder or by transferring it from the fridge into a large pot and slowly warming it on a stovetop. The milk is then mixed with a source of acidity, such as lemon juice or vinegar, to form the curds. The curds are then separated from the whey and cut into smaller pieces. This can be done with a knife, a whisk, or a "cheese harp".
After cutting the curds, they are heated and stirred. The heat is distributed evenly throughout the curd mass to ensure consistent heating. This can be achieved through the use of a double boiler, where the outer pot, or boiler, transfers heat to the inner pot containing the curds. The temperature during this cooking phase is crucial as it affects the texture of the curd and the final product. For temperatures above 100ºF, a stove top can be used, but it is important to monitor the heat to prevent scalding the milk or curds.
During the heating and stirring process, acid continues to develop inside the curds, and the motion of stirring dries them out. The curds can also be washed during this stage by removing some of the whey and replacing it with water. This affects the flavour and texture of the cheese, resulting in a milder, more elastic cheese.
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Removing whey
The removal of whey is an important step in the cheese-making process. Whey is a byproduct of the coagulation of proteins and fats in milk and cream during cheesemaking. It is mostly water, but it also contains whey protein and lactose (milk sugar). The amount of whey produced varies depending on the type of cheese being made and the process used. For instance, a dry, long-aged cheese will release more whey than a soft, fresh, or early-ripened cheese.
After the curds have formed, the next step is to cut them into smaller cubes or chunks. This can be done with a cheese harp, a knife, or even a whisk. The size of the curds after cutting will impact the cheese's moisture level. Larger curds result in moister cheese, while smaller curds lead to drier cheese.
Once the curds are cut, they are stirred for several minutes or even an hour, depending on the recipe. During this phase, the curds are developing acidity and drying out. The curds may also be cooked at this stage, which further dries them out. The more the curds are cooked and stirred, the drier the cheese will be.
To remove the whey, it is drained from the curds. This can be done by simply pouring it off or by using a cheesecloth or butter muslin to strain it. The whey can be discarded, but it is important to note that it contains valuable components such as protein and lactose, which can be beneficial for other uses. For example, sweet whey can be used to make ricotta cheese, while acidic whey can be used in smoothies, cocktails, or lacto-fermented drinks. Additionally, whey can be fed to animals, used as a natural pest control solution, or added to beauty products for skin and hair benefits.
After draining the whey, the curds are allowed to stick together, forming a mat. This mat is then transferred to a hoop or mold lined with cheesecloth, which gives the cheese its final shape. Salt can be added at this stage, either directly to the curds or through a brine solution, as seen in cheeses like Gouda and Feta.
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Adding salt
The primary reason for salting cheese is to slow down or stop the bacterial process of converting lactose to lactic acid. During the brining process, most of the lactose is removed. If the cheese is not salted, the residual moisture within the cheese contains enough lactose to produce more acid than is ideal for proper ripening.
Salt is also important for flavour enhancement and preservation. It helps to dry the curds during draining by controlling moisture and causing the curds to shrink, and it is essential in the development of a good rind. It also inhibits the growth of moulds and other harmful bacteria.
Salt can be added to cheese in several ways. Brining is a common method, where cheese is submerged in a brine solution. This is used for cheeses like Gouda. Surface salting is another method, where salt is sprinkled on the surface of the cheese, as with Feta. Dry salting is a method where salt is rubbed onto the surface of the cheese, as with Cheddar.
The type of salt used in cheesemaking is also important. Non-iodized salt can be used, but sea salt is generally preferable as it is unbleached and adds fewer chemicals to the cheese.
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Frequently asked questions
Yes, making cheese involves cooking milk and sometimes the curds. Milk is heated to varying temperatures depending on the type of cheese being made, and curds are cooked to remove moisture.
The first step in making cheese is to acidify the milk. This can be done by adding an acid such as vinegar or lemon juice, or by adding a culture of bacteria.
After acidifying the milk, you need to add a coagulant such as rennet, which will cause the milk to curdle and separate into curds and whey.
The final step in making cheese is aging or ripening. This process involves storing the cheese for varying amounts of time to allow for the chemical changes necessary to transform fresh curd into aged cheese.
