Andy Montoya
Making cheese at home is a fun and easy way to use up excess milk. The first step is to heat your milk to around 195-200 degrees Fahrenheit, stirring constantly to prevent scorching. Once the desired temperature is reached, add an acid such as vinegar or lemon juice to curdle the milk. The amount of acid added will depend on the type of milk used, with raw milk requiring less than pasteurized milk. After stirring the acid into the milk, turn off the heat and let it sit for about 10 minutes. The milk should now be separated into curds and whey. The next step is to strain the curds and rinse them with cool water before sprinkling with salt. The cheese can then be formed into a ball and wrapped in plastic before being stored in the refrigerator.
Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Milk Type | Whole milk, raw milk, skim milk |
| Milk Source | Grocery store, dairy farm |
| Milk Temperature | 195-200 degrees Fahrenheit (90 degrees Celsius) |
| Acid Type | Vinegar, lemon juice, citric acid |
| Other Ingredients | Salt, rennet, starter culture |
| Equipment | Thermometer, large pot, mesh strainer, cheesecloth, colander |
| Process Steps | Heat milk, add acid, separate curds and whey, rinse with water, add salt, strain, refrigerate |
| Time | 1-2 hours for straining, up to 1 week for refrigeration |
| Yield | 1 gallon of milk yields about 1 pound of cheese |
| Cost | Approximately $4 for 1 gallon of milk |
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What You'll Learn
Choosing the right milk: Pasteurised vs raw milk
When it comes to choosing the right milk for making cheese, there are several factors to consider, including availability, flavour, consistency, and safety. This article will outline the differences between using pasteurised and raw milk in cheese-making to help you make an informed decision.
Pasteurised Milk
Pasteurised milk is widely available in grocery stores, although ultra-pasteurised milk is becoming more common, and it can be difficult to find pasteurised milk in certain areas. Pasteurised milk is generally more affordable than raw milk, and it carries fewer bacteria, which means the cheese culture can propagate freely, resulting in a more consistently flavoured cheese. Pasteurisation is a heat treatment process that kills bacteria in the milk, reducing the risk of foodborne illnesses. However, if pasteurised milk is heated above 165°F, the proteins can be affected, resulting in very soft curds that may not hold together.
Raw Milk
Raw milk is typically sold within 48 hours of milking, resulting in stronger curds and higher yields due to less bacterial competition. It produces cheese with a sharper, more nuanced flavour that can vary depending on the season and the animals' diet. Raw milk cheese is considered a living food, containing enzymes and beneficial bacteria. However, raw milk can be challenging to find and is often twice as expensive as pasteurised milk. It also carries a higher risk of foodborne illnesses if proper hygiene practices are not followed during collection and storage. In some states, the sale of raw milk is restricted or illegal.
The choice between pasteurised and raw milk ultimately depends on your personal preferences, availability, and budget. Pasteurised milk offers convenience, affordability, and reduced bacterial risk, while raw milk provides a more nuanced flavour, stronger curds, and the potential for unique seasonal variations. Remember to prioritise using clean and fresh milk, regardless of whether it is pasteurised or raw, as this is crucial for successful and safe cheese-making.
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Heating the milk: Temperature control
Temperature control is one of the most important facets of cheese-making. The temperature range used for cheese-making is quite narrow, and the milk temperature must be controlled to an accuracy of 1°C. The target temperature for heating milk is between 195 and 200°F (90°C).
The simplest method for achieving this is to use the smallest hob ring on your cooker at the lowest heat. If this is too slow, the heat can be turned up slightly until the required heating rate is achieved. However, this method requires careful monitoring.
A more accurate method is to use a double boiler, which delivers gentle heating and holds the temperature well. The inner pot containing the milk is heated by the water in the outer skin, which is heated to the required temperature. This setup provides great accuracy and fingertip control. However, it can be costly, with an electric double boiler that holds 20 litres of milk costing £100 or more.
A cheaper alternative is to use a brewmaker's mat wrapped around the outside of the pot. However, this method can be awkward and may only work for smaller pots.
For the best results, it is recommended to use a thermometer to monitor the temperature of the milk. A dial thermometer with a clip is ideal, as it can be attached to the side of the pan for hands-free use. Digital thermometers are also suitable, as they provide quick temperature readings. It is important to calibrate the thermometer before first use and then periodically thereafter to ensure accuracy.
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Acidifying the milk: Vinegar, lemon juice, or citric acid
One of the first steps in making cheese is acidifying the milk. This can be done in two ways: by adding an acid (vinegar, lemon juice, or citric acid) directly to the milk, or by adding cultures of living bacteria. The former process is called direct acidification, and the latter leads to the formation of lactic acid.
Direct acidification is a quick process, and the amount of acid used does not alter the flavor of the cheese. The acid is added directly to the milk to achieve the correct acidity. The milk is then heated, causing it to separate into curds and whey. The curds are then strained, and the cheese is formed.
Lemon juice and vinegar can be used interchangeably in direct acidification, and neither needs to be diluted with water. However, powdered citric acid is more consistent than lemon juice or vinegar, so it is often called for in home cheesemaking recipes. It instantly adjusts the pH of the milk, making it ready for the addition of rennet (an enzyme that causes milk proteins to link together).
Citric acid can be purchased online or from homebrew supply stores and some Indian food stores, where it may be labelled as "sour salt". It is also included in many home cheesemaking kits, which can be a convenient way to get all the necessary ingredients and equipment.
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Curdling the milk: Adding rennet
Rennet is a set of enzymes produced in the stomachs of ruminant mammals. Its key component is chymosin, a protease enzyme that curdles the casein in milk. Rennet is used to separate milk into solid curds and liquid whey, which are used in cheesemaking.
When making cheese, rennet is added to milk to curdle it. The amount of rennet added will depend on the volume of milk being used. For example, if using one gallon of milk, you should use 1/12 of a rennet tablet dissolved in 100ml of non-chlorinated water. You can then add two tablespoons of this mixture to the milk, stirring it 15 times.
Once the rennet has been added, the milk will transform from a liquid into a gel. You can test if the gel has formed by pressing on the surface of the milk with a clean hand. If the gel has formed, the next step is to cut the curd into smaller cubes or chunks. The size of the pieces will determine the amount of moisture retained in the final cheese; smaller pieces will result in a drier, more ageable cheese.
After cutting the curd, you will stir it for several minutes or an hour, depending on the recipe. You may also turn on the heat and cook the curds while stirring. During this phase, acid continues to develop inside the curd, and the curds dry out due to the stirring motion.
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Straining the curds: Using a cheesecloth
Cheesecloth is a gauze-like, woven cotton cloth with a loose weave. It was first used in cheesemaking but has many other kitchen functions, from straining berry puree to broths to nut milk. It is a favourite tool in the culinary industry because of its versatility.
When straining the curds using a cheesecloth, start by lining a mesh strainer with the cheesecloth and placing it over a large bowl. Stir salt into the milk, then pour it through the prepared strainer. Let the curds strain for about an hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.
Pat the cheese into a ball and remove the cheesecloth. Wrap the cheese in plastic and store it in the refrigerator until ready to use. Fresh cheese will usually last about a week.
Cheesecloth is an excellent kitchen tool, but if you don't have one, you can use a few alternatives. Paper towels, coffee filters, thin fabric, gauze, clean socks, fine wire sieves, and mesh bags can all be used instead of cheesecloth.
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Frequently asked questions
Most cheeses are made with whole milk, which can be pasteurized milk from the grocery store or raw milk fresh off the farm. Skim milk is used for making hard cheeses like Romano and Parmesan.
You can make cheese with milk, vinegar, and salt. Another ingredient that can be added is rennet, an enzyme that causes the proteins in milk to link together.
First, heat the milk to between 195 and 200 degrees Fahrenheit. Then, add vinegar and stir. After 10 minutes, separate the curds from the whey by pouring the mixture into a colander. Rinse the curds with cool water, sprinkle them with salt, and press them with your hands to remove excess whey.
Homemade cheese will usually last about one week in the refrigerator.
