Andy Montoya
Yogurt and cheese are both dairy products made from milk. Yogurt is a staple food in several cultures, originating from countries in Western Asia and the Middle East. The word yogurt is believed to have come from the Turkish word yoğurmak, which means to thicken, coagulate, or curdle. Cheese, on the other hand, is made from milk, cultures, coagulants, and salt, with other ingredients like spices, herbs, and wine added for flavor. While the process of making yogurt and cheese differs, they both involve bacterial fermentation and are known for their distinctive tastes and health benefits.
How is Yogurt and Cheese Made?
| Characteristics | Yogurt | Cheese |
|---|---|---|
| Ingredients | Heated milk, bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus), additional types of lactobacilli and bifidobacteria | Milk (usually cow's milk), cultures, coagulants, salt, and other ingredients for flavor (spices, herbs, and wine) |
| Process | Heated milk is combined with bacteria and left to sit for several hours at a warm temperature (110-115°F). Additional types of bacteria may be added. | Milk is collected from dairy farms and tested for quality and purity. It is then filtered, standardized, and pasteurized. Starter cultures are added to the milk, which ferment the lactose into lactic acid. Depending on the type of cheese, ingredients like rennet and color are added. The mixture is cut to release whey, stirred, and heated. The curds are then separated from the whey and pressed into shape. |
| Texture | Thick and creamy, with a distinctive tart flavor | Determined by the aging process and the ingredients used. |
| Varieties | Greek yogurt, Icelandic yogurt, Indian dahi, Iranian Mâst Chekide, Georgian Matsoni, Egyptian Zabadi, and more | Swiss, cheddar, Gouda, Roquefort, feta, Le Chevrot, mozzarella, and more |
| Nutrition | Yogurt is 81% water, 9% protein, 5% fat, and 4% carbohydrates. It is often associated with probiotics and may have health benefits. | Cheese is a good source of protein and calcium. |
| Contamination | Yogurt made with raw milk can be contaminated with harmful bacteria, including Listeria, Salmonella, and E. coli. | Cheese can be contaminated with harmful bacteria if raw milk is used. |
What You'll Learn
Cheese is made from milk, cultures, coagulants, and salt
Cheese is a dairy product that is made from milk, cultures, coagulants, and salt. The process of making cheese involves transforming milk into a solid mass or curd. This solid mass is often called a "curd", "gel", or "coagulum". The coagulation process can occur in several ways, including enzyme action, acid addition, or a combination of acid and heat.
One crucial step in the cheese-making process is milk coagulation, which involves the addition of enzymes to milk to make it clot. This step is important for the yield, texture, and flavour of the cheese. The widely used milk-clotting enzyme is chymosin, which can hydrolyze a specific peptide bond present in κ-casein. The C-terminal region of κ-casein is typically hydrophilic, and the hydrolysis of this region leads to the first phase of renneting, where the casein micelle core is formed.
Coagulant enzymes play a key role in flavour development by supporting cheese ripening and improving taste. They also help prevent the development of bitter off-flavours. The choice of coagulant can also impact the carbon footprint of the cheese production process, with some coagulants leading to a reduction in carbon emissions.
Salt is also an important ingredient in cheese-making, as it can improve the hydrophobic interactions between caseins and inhibit the hydrolysis of hydrophobic regions. This helps to prevent the development of bitter flavours. Overall, the right combination of cultures, coagulants, and salt is key to producing cheese with the desired flavour, texture, and quality.
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Yogurt is made from milk and bacteria
Yogurt is a fermented product, made from milk and bacteria. The process of making yogurt involves fermenting milk using bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria feed on the lactose in milk, producing lactic acid, which causes the milk to curdle and thicken, resulting in the creamy texture and tangy taste characteristic of yogurt.
Yogurt is a popular dairy product consumed worldwide and can be made from various types of milk, including cow, sheep, or goat's milk. The milk is heated to a specific temperature to denature the milk proteins, followed by cooling and inoculation with the bacterial cultures. The bacteria multiply and ferment the milk, converting lactose into lactic acid, which gives yogurt its distinctive flavor and texture.
The process of making yogurt cheese, also known as Labneh, involves straining plain yogurt to remove the whey and create a thicker consistency. This can be done using a cheesecloth, nylon straining bag, or a fine-mesh strainer lined with cheesecloth. The yogurt is left to drain for several hours or up to a few days, depending on the desired thickness. The longer the yogurt drains, the thicker the cheese will become.
Yogurt cheese has a texture similar to cream cheese and can be used as a spread, dip, or in recipes that call for cream cheese. It is a versatile ingredient that can be paired with sweet or savory flavors, such as honey, herbs, or spices. Yogurt cheese is a simple and nutritious option, often lower in fat than traditional cream cheese, making it a popular choice for many.
Additionally, yogurt can be further strained and rolled into balls, preserved in olive oil with aromatics like lemon zest and herbs, creating a delicious Mediterranean appetizer or snack known as Labneh balls. This process extends the shelf life of yogurt while offering a unique and exotic culinary experience.
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Different types of milk produce different types of cheese
Yogurt is made by heating milk and introducing bacteria to it, which causes the milk to curdle and thicken. Cheese, on the other hand, is made by coagulating milk proteins, separating the solid curds from the liquid whey, and then pressing the curds into a finished form. While yogurt is typically made with cow's milk, cheese can be made with milk from various animals, including cows, goats, sheep, and water buffalo. Each type of milk produces a unique kind of cheese with distinct flavours, textures, and nutritional profiles.
Cow's milk is the most commonly used milk for cheesemaking due to the high volume of milk cows produce. Cow's milk cheeses are known for their creamy, buttery, and smooth texture, with grassy, sweet, or earthy flavours. They have a lower fat content compared to other milk types and are used to make popular cheeses such as Parmigiano Reggiano, Asiago, Gouda, Parmesan, Romano, Cheddar, and Swiss.
Goat's milk, on the other hand, produces cheese with a tangy and mildly acidic flavour. Goat cheese, or "fromage de chèvre" in France, often comes in a log shape and is rolled in dried fruits, herbs, or spices. It has the lowest fat content among the different milk types and is easier to digest due to its lower lactose levels.
Sheep's milk yields more cheese per volume of milk compared to cow's and goat's milk. It has a slightly sweet flavour and a rich, creamy texture. Sheep's milk cheese is highly nutritious, containing higher levels of vitamins A, B, and E, as well as calcium, phosphorus, potassium, and magnesium than cow's milk. Pecorino Romano is a popular sheep's milk cheese from Italy.
Water buffalo milk has a white-to-buttery hue and a silky smooth texture. It is known for its sweet and tangy flavour with hints of grass, flowers, and herbs. Buffalo's milk is rich in calcium and other minerals like magnesium, potassium, and phosphorus. It is commonly used to make buffalo mozzarella cheese.
In summary, the type of milk used in cheesemaking greatly influences the characteristics of the final product, including flavour, texture, colour, and nutritional content. Each type of milk offers something unique, contributing to the vast array of cheeses available for consumers to enjoy.
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The aging process is important in cheese-making
Yogurt is made by heating milk and adding bacteria to initiate fermentation. Cheese, on the other hand, is made by curdling milk and separating the liquid and solid parts. While not all cheeses require aging, the aging process, also known as ripening, is one of the most important elements of the cheese-making process.
The aging process is essential as it allows the cheese to develop its full flavor, aroma, and texture. The length of the aging period varies depending on the type of cheese, ranging from three months to twelve months or longer. For instance, soft cheeses like Camembert or Brie have a shorter aging period, while harder cheeses like sharp Cheddar, Parmesan, or Gouda require more time to reach their desired consistency and flavor profile. During the aging process, the first curd created by the rennet contains long chain proteins that are complex. As the cheese ages, these proteins break down into amino acid compounds through a process called proteolysis, which imparts unique flavors to the cheese, such as fruity, nutty, or smoky notes.
The aging process also affects the texture of the cheese. In some aged cheeses, the breakdown of proteins leads to the formation of crunch crystals, known as tyrosine, commonly found in long-aged cheeses. The environmental factors of humidity and temperature, known as terroir, also play a crucial role in the aging process, influencing the development of the cheese's characteristics.
Additionally, the aging process helps make cheese more digestible for those who are lactose intolerant. As cheese ages, the lactose in the milk breaks down into lactic acid, reducing the amount of lactose present. This means that aged cheeses are generally easier to digest for those with lactose intolerance.
In summary, the aging process is crucial in cheese-making as it determines the final flavor, aroma, and texture of the cheese, as well as influences its digestibility. Each type of cheese undergoes a specific aging period to achieve its desired characteristics, contributing to the vast variety of cheeses available today.
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Yogurt is strained to remove whey, resulting in a thicker consistency
Yogurt can be transformed into a cheese-like product by straining it to remove the whey, resulting in a thicker consistency. This process is simple and only requires one ingredient – yogurt. The yogurt is strained through a cheesecloth or nylon straining bag, and the longer it is left to strain, the thicker the resulting cheese will be. The whey that is drained off can be saved and used in other recipes, such as soups and smoothies, as it is rich in nutrients.
The type of yogurt used will affect the final product. Yogurt with higher milk fat percentages will result in a creamier and richer-tasting cheese. Full-fat, plain yogurt is recommended, and it is best to avoid yogurt with added thickeners, gelatin, fruit, or sugar. Greek yogurt can be used, but it may result in a thicker cheese, so the straining time may need to be adjusted.
The yogurt is typically strained for 24 hours, but it can be left for up to 48 hours for a thicker consistency. During the straining process, the yogurt should be placed in the refrigerator to prevent spoilage. After straining, the yogurt cheese can be used in a variety of ways, such as in dips, spreads, or yogurt balls. It can also be rolled into balls and stored in olive oil with aromatics like lemon and herbs.
Yogurt cheese has a thick, spreadable texture similar to soft goat cheese or cream cheese. It is lower in fat than other spreadable cheeses, making it a popular alternative. It can be used in a variety of dishes, including salads, dips, pizzas, and sandwiches. The flavour of yogurt cheese can be customized by adding various ingredients such as herbs, spices, or sweeteners.
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Frequently asked questions
The main ingredient in cheese is milk, usually cow's milk. Other ingredients include cultures, coagulants, and salt. The type of milk used depends on the type of cheese being made. For example, sheep's milk is used to make Roquefort, feta, petit basque, and manchego, while goat's milk is used to make Le Chevrot and French Bucheron.
First, milk is collected from dairy farms and taken to a cheese plant for quality and purity testing. The milk is then filtered, standardized, and pasteurized. After pasteurization, good bacteria or "starter cultures" are added to the milk to ferment the lactose into lactic acid, which helps determine the cheese's flavor and texture. Next, a coagulant such as rennet is added to help the milk turn into curds. Once the mixture starts to gel, cheesemakers cut it to allow the whey to come out. The curds are then stirred and heated to release more whey. Finally, the curds are separated from the whey, salted, and pressed into a form to give the cheese its shape and consistency.
Yogurt is typically made from cow's milk, although goat and buffalo milk have also been used. To make yogurt, heated milk is combined with bacteria, specifically Lactobacillus bulgaricus and Streptococcus thermophilus, and left to sit for several hours at a warm temperature (110-115°F). The bacteria convert the lactose in the milk into lactic acid, which thickens the milk and gives it its distinctive tart flavor. Some yogurts are then strained to remove the whey, resulting in a thicker consistency, as is the case with Greek and Icelandic yogurts.
