Andy Montoya
Dairy products like cheese, buttermilk, and yogurt are made from milk, which is transformed using bacteria, acids, and other ingredients. Buttermilk, for example, is traditionally the fermented liquid leftover after churning cream into butter, but it can also be made by adding lactic bacteria or acids like vinegar or lemon juice to milk. Yogurt is made by combining heated milk with bacteria and letting it sit at a warm temperature, causing the milk to thicken and develop its characteristic tart flavor. Cheese, meanwhile, is made from milk, cultures, coagulants, and salt, with other ingredients like spices or herbs added for flavor. The process of making these dairy products involves specific techniques and ingredients to achieve the desired textures and flavors, and they are widely used and enjoyed around the world.
How is Cheese, Buttermilk and Yogurt Made?
| Characteristics | Cheese | Buttermilk | Yogurt |
|---|---|---|---|
| Base Ingredient | Milk | Milk | Milk |
| Other Ingredients | Cultures, coagulants, salt, spices, herbs, wine | Lactic bacteria, vinegar, lemon juice | Bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus), Bifidobacteria |
| Process | Milk is collected, filtered, standardized, pasteurized, and then "starter cultures" are added. Rennet is added to cause gelling and curdling. The curds are cut, stirred, heated, pressed, and aged. | Milk is mixed with vinegar or lemon juice. | Heated milk is combined with bacteria and left to sit for several hours at a warm temperature (110-115°F). |
| Origin | Varies; Swiss cheese uses one type of culture, while Brie and Blue use others. | Traditional buttermilk was the fermented liquid leftover after churning cream into butter. | Yogurt is believed to have originated in Western Asia and the Middle East. |
| Taste | Varies depending on ingredients and aging process. | Tangy | Sour |
| Texture | Varies depending on ingredients and aging process. | Thickened texture | Thick |
| Type | Varies; Swiss, cheddar, Gouda, Roquefort, feta, Le Chevrot, mozzarella, etc. | Reduced-fat options exist. | Greek yogurt, strained yogurt, straggisto, plant-based or non-dairy yogurts. |
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What You'll Learn
Cheese is made from milk, cultures, coagulants, and salt
Milk, cultures, coagulants, and salt are the four fundamental ingredients used to make cheese. The process of making cheese involves converting liquid milk into a solid mass or curd. This transformation is achieved through coagulation, which can be induced by adding enzymes or acids to the milk.
Coagulants play a crucial role in the cheese-making process by facilitating the curdling of milk and its separation into curds (the solid part) and whey (the liquid part). Common coagulants include rennet, citric acid, vinegar, and lemon juice. Rennet, derived from the stomach lining of young cattle, is the most frequently used coagulant in cheese production. It contains an enzyme called renin, which can also be produced through microbial bioprocessing. The addition of rennet causes a reaction with the proteins in milk, resulting in the formation of coagulated lumps or curds.
Cultures are another essential component in cheese-making. They are added to milk to initiate fermentation, increasing the acidity of the milk. This process is crucial in developing the flavour and texture of the final cheese product. Different types of cultures, such as mesophilic and thermophilic cultures, are used depending on the desired characteristics of the cheese.
Salt is added to cheese to enhance its flavour and regulate moisture content, influencing the texture of the final product. It helps the cheese firm up and acts as a preservative by inhibiting spoilage.
The process of making cheese involves several steps beyond the addition of the basic ingredients. These steps include cutting the curd into small pieces, heating and stirring the mixture, draining the whey, shaping the cheese, and aging it for varying periods. The specific techniques and conditions used in each step contribute to the unique characteristics of different cheeses.
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Buttermilk is made from milk and lactic bacteria
Buttermilk is a by-product of butter production. It is the liquid that is left behind after churning cream to make butter. In modern times, most butter is made from uncultured sweet cream, so most buttermilk is cultured separately.
To make buttermilk at home, you can use milk and an acid such as lemon juice, white vinegar, or even plain yoghurt. This creates a buttermilk substitute that can be used in recipes.
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Yogurt is made from heated milk and bacteria
Yogurt is a dairy product made from two main ingredients: milk and bacteria. The process of making yogurt involves heating milk to a specific temperature, cooling it down, and then adding bacteria to initiate fermentation. This fermentation process is crucial to the formation of yogurt's unique semi-solid structure and characteristic flavour.
Firstly, milk is heated to a temperature of around 45°C. This heating step is important as it prepares the milk for the next stage of the process. After heating, the milk is cooled to a similar temperature of around 45°C. This temperature range is optimal for the growth of the bacteria that will be introduced in the next step.
The milk is then inoculated with specially prepared bacteria, known as 'starter' or 'starter cultures'. These bacteria are typically a mixture of lactic acid-producing bacteria, such as Streptococcus thermophiles and Lactobacillus bulgaricus. The bacteria are added to the milk, where they feed on the milk sugar, or lactose, and convert it into lactic acid.
The milk is kept at the optimal temperature range of 40°C to 45°C for approximately 4 to 7 hours. During this time, the bacteria actively convert lactose into lactic acid through fermentation. This process not only thickens the milk and gives it a more sour taste but also contributes to the formation of yogurt's semi-solid structure. The longer the fermentation process, the more pronounced these effects will be.
The characteristics of the final yogurt product depend on several factors, including the type of milk used (whole, low-fat, etc.), the specific bacteria or starter culture selected, and the temperature and duration of the fermentation process. After fermentation, additional ingredients such as fruit or sweeteners may be added to the yogurt for flavour and texture modification. The yogurt is then packed into containers and chilled for distribution and consumption.
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Different types of milk are used for cheese
Milk is an incredibly versatile product, with the ability to be turned into a wide array of foods, such as cream, butter, cheese and yoghurt.
The process of making cheese involves adding bacteria to milk to turn lactose into lactic acid. Different types of bacteria will have a significant impact on the look, taste and smell of the cheese. The choice of milk is also important, with each type of milk producing a unique kind of cheese.
Cow's milk is the most common type of milk used in cheese-making. This is due to a number of factors, including the fact that cows produce more milk than goats, sheep or buffalo, and the versatility of the milk, which can be used to make a range of soft to hard cheeses. Cow's milk cheeses possess a creamy, buttery and smooth quality, with less fat content than some other milk types. Cow's milk is used in the creation of many popular cheeses, including Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss.
Goat's milk is another popular choice for cheese-making. Goat's milk has a lower fat content than cow's milk, and also contains lower levels of lactose, making it easier to digest. Goat's milk has a tangy flavour, often accentuated by citrus notes, and its cheese has a distinctive white colour. Common and popular goat's milk cheeses include Bûcheron, Caprino, Crottin de Chavignol, feta, Garrotxa, Montrachet, and pyramid cheese.
Sheep's milk has the highest fat content of the three, and is known for its slightly sweet flavour and rich, creamy texture. It is also highly nutritious, containing more vitamin A, B, and E, calcium, phosphorus, potassium, and magnesium than cow's milk. Sheep's milk yields 18 to 25 percent cheese, while goat's and cow's milk only yield 9 to 10 percent. In Italy, Pecorino Romano is the most popular cheese made from sheep’s milk.
Buffalo's milk is also used in cheese-making. It is known for its high fat and protein content, and is a good source of calcium and minerals like magnesium, potassium, and phosphorus. It is commonly used to make buffalo mozzarella cheese.
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Yogurt can be strained to make Greek yogurt
Yogurt is made through the process of fermentation, where bacteria feed on the lactose in milk and turn it into lactic acid. This makes the milk thicker and more sour. The longer this process is allowed to occur, the more sour the milk becomes.
To strain yogurt, a colander is placed over a bowl, and the cheesecloth is cut into 18-inch rectangles to form 6 to 8 layers of cloth. The colander is lined with the cheesecloth, and yogurt is scooped into the middle. The sides of the cheesecloth are then gathered and tied at the top, allowing the excess liquid to drain into the bowl. This process can be done with store-bought yogurt or homemade yogurt.
After straining, the yogurt will have a curdled and chunky appearance. It is then whisked vigorously by hand until it becomes smooth and shiny. If the yogurt becomes too stiff, whey can be whisked back in a few tablespoons at a time until the desired consistency is achieved. The strained yogurt can be stored for up to two weeks, while the whey can be refrigerated for up to two months.
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Frequently asked questions
Buttermilk is traditionally made from the fermented liquid leftover after churning cream into butter. Store-bought buttermilk is typically made by adding lactic bacteria to milk, which produces lactic acid. Buttermilk can also be made at home by adding vinegar or lemon juice to milk.
Cheese is made from milk, cultures, coagulants, and salt. Milk is collected from dairy farms and taken to a cheese plant where it is standardised and pasteurised. Good bacteria or "starter cultures" are then added to the milk, which ferment the lactose into lactic acid. Rennet, an enzyme complex, is also added to the milk, causing it to gel and separate into curds and whey. The curds are then cut, stirred, and heated to release more whey, before being separated from the whey and pressed into shape. The cheese is then aged before being ready to eat.
Cheese is usually made with cow's milk due to its wide availability and optimal fat and protein content. However, other types of milk can also be used, such as sheep's milk, goat's milk, buffalo milk, camel's milk, horse milk, or yak's milk.
Yogurt is made by combining heated milk with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and allowing it to sit for several hours at a warm temperature (110-115°F). The bacteria convert the lactose in the milk to lactic acid, thickening the milk and developing its distinctive tart flavour.
Plant-based or non-dairy yogurts are made from soy, coconut, nuts, rice, and other plant foods. It is important to note that not all plant-based yogurts undergo fermentation and may not contain live bacteria, resulting in lower levels of protein, calcium, and other nutrients.
