Bushra Griffith
Did you know that cheese is made from milk? Milk quickly spoils, but cheese stays fresh for longer. In this video, we'll learn how milk becomes solid cheese and how you can make your own cheese at home! We'll also discover how different types of milk and bacteria create unique flavours, textures, and appearances of cheese. From poking holes in blue cheese to letting milk ferment, there are so many interesting ways to make cheese!
| Characteristics | Values |
|---|---|
| What is cheese made from? | Milk |
| Why is milk turned into cheese? | To preserve it for longer |
| What nutrients does cheese contain? | Protein, fat, calcium, phosphorus, vitamins |
| What kinds of milk can be used? | Cow, sheep, goat, reindeer, llama, yak, buffalo, horse |
| What is done to the milk before making cheese? | It is pasteurized (heated to kill bacteria) |
| What is added to the milk? | Bacteria (a starter culture) to help the milk ferment |
| What else is added to the milk? | An enzyme called rennet, which makes the milk coagulate and thicken into clumps |
| What is the curdling process? | The bacteria or acid causes the protein in milk (casein) to clump together, forming curds and leaving behind a liquid called whey |
| What is rennet? | Usually derived from animals, but alternatives are used for vegetarian cheese |
| What is done with the curds? | They are pressed into shape to form cheese |
| What acids can be used? | Lemon juice, vinegar |
| What affects the taste and look of cheese? | The kind of milk, bacteria used, storage method, aging time, and addition of herbs, spices, or colour |
| How is blue cheese made? | By poking the cheese with skewers to let air in and encourage mold to grow |
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Milk preservation
Milk is a highly perishable food that needs to be properly stored to maintain its quality and safety. Milk preservation is essential to prevent spoilage and extend its shelf life.
One of the most common ways of preserving milk is refrigeration. Milk should be stored at a temperature of 4°C or below to prevent the growth of bacteria. Refrigerated milk can last for up to five days. It is recommended to store milk in its original container and to avoid transferring it to other containers to prevent contamination.
Freezing is another method of milk preservation. Milk can be frozen for up to three months. However, freezing can affect the texture and taste of milk. When thawed, the milk may separate, and the fat may rise to the top. It is recommended to shake the milk bottle well before consuming it.
Ultra-high temperature (UHT) treatment is another method of milk preservation. This process involves heating the milk to a high temperature of 135°C for a few seconds, killing all bacteria and spores. UHT-treated milk can be stored at room temperature for up to six months without refrigeration.
Other methods of milk preservation include evaporation, drying, and fermentation. Evaporation removes water from the milk, leaving a concentrated milk product. Drying involves spraying milk into a hot chamber to remove water and create a dry milk powder. Fermentation uses microorganisms, such as bacteria or yeast, to convert lactose in the milk to lactic acid, inhibiting the growth of harmful bacteria and extending the shelf life.
Additionally, milk can be preserved by boiling it immediately after milking, partially immersing the containers in cool water, or using the lactoperoxidase system, a natural antibacterial agent found in milk.
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Nutrients and vitamins
Cheese is a nutrient-dense food, packed with protein, fats, and minerals. It's a great source of calcium, which is important for healthy bones and teeth, as well as blood clotting and maintaining normal blood pressure. One ounce of hard cheese has about 120 calories, 8 grams of protein, 6 grams of saturated fat, and 180 milligrams of calcium. So, while it's nutritious, it's best enjoyed in moderation!
Different types of cheese have different nutritional profiles. For example, harder cheeses like cheddar and parmesan have lower levels of lactose, so they may be better for people with lactose intolerance. On the other hand, softer cheeses like mozzarella can trigger a reaction in those with lactose intolerance.
Cheese is also a good source of vitamins. It contains high amounts of vitamins A and B12, which are important for various bodily functions. Cheddar cheese, in particular, has a high vitamin content that brings many health benefits. Additionally, some studies suggest that cheese may help protect your teeth from cavities.
While cheese is a great source of nutrients, it's important to remember that it can also be high in calories, sodium, and saturated fat. A diet high in sodium and saturated fat can increase the risk of certain health issues, so it's generally recommended to enjoy cheese in limited amounts as part of a balanced diet.
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Milk sources
Milk is the main ingredient in cheese, so it's important to choose the right type of milk to make delicious cheese. The most common type of milk used in cheesemaking is whole milk from cows. This can be pasteurized milk from the grocery store, or raw milk straight from the farm. It's important to know where your milk comes from, especially if you're using raw milk. Raw milk can contain good or bad bacteria, and if it's not handled properly, it can make people very sick.
There are also different types of milk to choose from, like goat's milk or sheep's milk. Goat's milk is available all year round and has a higher fat content than cow's milk. It's great for making rich and creamy cheeses like feta and manchego. Sheep's milk is usually only available seasonally, but it contains twice as many solids as goat's or cow's milk, which means you get more cheese from the same amount of milk!
The choice between raw and pasteurized milk is an important one. Raw milk has enzymes that give cheese a more complex flavor as it ages. But it needs to be handled carefully to avoid harmful bacteria. Pasteurized milk, on the other hand, has been heat-treated to kill all bacteria, making it safer but also damaging some of the proteins and enzymes. Some cheeses, like simple ones that don't need a lot of ageing, can be a great way to start experimenting with different types of milk to find what works best for you.
The milk you choose will depend on the type of cheese you want to make and your personal preferences. For example, milk from Jersey or Guernsey cows tends to be richer and sweeter, resulting in more flavorful cheese than milk from Holsteins. The breed of the animal can also impact the fat content of the milk, which is important because the fat helps the cheese develop its full flavor. So, whether you're using cow, goat, or sheep milk, always choose milk from healthy and well-cared-for animals!
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Adding bacteria
Cheese is made by removing water from milk, breaking down milk proteins (caseins) and fat, adding salt, and then leaving it to ripen. The process of making cheese has been around for a long time, but now we know a lot more about the science behind it, including the bacteria that are added to make it taste good!
Cheese is full of bacteria, yeasts, and moulds. There can be more than 100 different types of bacteria in just one type of cheese! These bacteria are added to the milk at the beginning of the cheese-making process. This is called a "starter culture". The starter culture is a special group of bacteria that are added to the milk to start the fermentation process. Their main job is to convert the sugar in the milk (called lactose) into lactic acid. This makes the milk sour and helps to create the right conditions for other bacteria to grow.
The type of bacteria used in the starter culture depends on the type of cheese being made. For example, Swiss cheese uses a starter culture that includes Propionibacterium freudenreichii, which creates bubbles of carbon dioxide gas during the aging process, giving Swiss cheese its famous holes!
After the starter culture is added, other bacteria and moulds can be added during the aging process. This is called "ripening" and it can last from a few days to several years! During ripening, the bacteria and enzymes change the texture of the cheese and make the flavour more intense. The specific types of bacteria and moulds that grow on the cheese depend on how the cheese is made, what type of cheese it is, and the conditions it is aged in.
The bacteria that are added to cheese are carefully chosen to make sure they are safe to eat and create the right flavour and texture. Some bacteria are added to give cheese a specific flavour, like Romano cheese. Other bacteria are added to give the cheese a longer shelf life, like the bacteria in hard cheeses like Parmesan, which help the cheese last longer than soft cheeses like Brie.
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Curds and whey
Have you ever heard the nursery rhyme about Little Miss Muffet? She sat on a tuffet, eating her curds and whey. But what exactly are curds and whey? Well, the good news is that you can make them at home and learn about them through a fun, edible science experiment!
There are different ways to make milk curdle. One way is to leave a gallon of milk out on the counter until it separates. In the summer, this will take about a day and a half, and in cooler months, it will take a little longer. Once the milk curdles, you can use a cheesecloth to separate the curds and whey. The curds will be held in the cheesecloth, while the whey will drip into a bowl.
Another way to make curds and whey is by adding an acid like vinegar or lemon juice to the milk, which will kick-start the curdling process. Heat also speeds up the reaction. Once the milk separates into lumps of white curds and slightly yellow liquid whey, use a slotted spoon or fine sieve to gently transfer the curds to a paper-lined colander. Allow the curds to drain until the desired texture is reached.
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Frequently asked questions
Cheese is made from milk, which comes from animals like cows, sheep, goats, and even camels!
Milk spoils quickly, but cheese lasts longer. Making cheese is a way to preserve milk and all the good nutrients it has.
First, milk is heated to kill bad bacteria. Then, helpful bacteria, called starter culture, are added to make the milk break down into two parts: curds (solid clumps) and whey (liquid). An enzyme called rennet may also be added to help the milk thicken. After that, the curds are cooked gently, and salt is added to preserve them. Some cheeses are ready to eat after this step, like cottage cheese. For harder cheeses, the cooked curds are pressed into molds, and more liquid is removed. Then, the cheese is left to age in a cool place.
Tasty's "Made by Hand" series has an episode on how cheese is made by hand at Beecher's Handmade Cheese in New York City. The Kid Should See This is a website with thousands of free, educational videos curated for kids, and it includes a video on how mozzarella is made in the Bronx. S. Clyde Weaver, a cheese company, also has a video on their website that showcases the cheesemaking process, from milking the cows to packaging the final product.
