Bushra Griffith
Making cheese at home is a fun and easy process, and it can be done with powdered milk. Whether you're looking to make soft curd cheese, mozzarella, or cream cheese, powdered milk can be used as a substitute for fresh milk. The process involves reconstituting the powdered milk with water, heating it up, and adding an acid like vinegar or citric acid to form curds. The curds are then separated from the whey, drained, and kneaded to form a smooth cheese ball. This homemade cheese can be enjoyed fresh or stored in the fridge or freezer for later use. With some experimentation and the right ingredients, anyone can make delicious cheese from powdered milk.
Characteristics and Values Table for Making Cheese Using Powdered Milk
| Characteristics | Values |
|---|---|
| Type of Cheese | Soft curd, mozzarella, cream cheese, mock Parmesan |
| Ingredients | Powdered milk, water, vinegar, butter, salt, citric acid, rennet |
| Equipment | Cooking thermometer, slotted spoon, colander, cheesecloth, bowl, blender, microwave, gloves |
| Process | Reconstitute powdered milk, heat milk, add vinegar, separate curds, add salt, knead and shape |
| Storage | 1-2 weeks in the fridge, 4-5 months in the freezer |
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What You'll Learn
Reconstituting dried milk
If you are reconstituting non-fat powdered milk, you can add some fat back into the milk to give it a taste and texture closer to whole milk. This can be done by emulsifying some vegetable oil and adding it to the reconstituted milk. Alternatively, you can add melted butter or heavy cream to the reconstituted milk, though it is important to ensure that the milk is not too cold when adding the butter, to avoid the butter solidifying.
It is also possible to make the reconstituted milk the night before and let it sit in the fridge before using it. This allows for the milk powder to fully hydrate, re-equilibrate the mineral balance, and release any dissolved air.
When making cheese, it is important to note that reconstituted milk may affect the cheesemaking properties, particularly coagulation and whey expulsion/drainage. Reconstituted milk generally coagulates more slowly and forms a softer gel, which can be more difficult to drain. However, cheesemaking conditions can be modified, or other ingredients can be added, to allow for the successful production of most cheese varieties.
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Adding fat to non-fat milk
When making cheese with powdered milk, it is important to note that most milk stored long-term is non-fat milk as milk fats cause powdered milk to go rancid very quickly. If you have non-fat milk powder, you can add fat to it to improve the taste of your cheese.
One way to add fat to non-fat milk is to emulsify some vegetable oil and then add it to your reconstituted milk. To emulsify the oil, you can add it to a gravy shaker with milk, egg powder, and, optionally, butter powder. Shake the mixture vigorously for 1 to 2 minutes. You can then add this mixture to your desired amount of milk and shake briefly. The oil will stay in suspension for a long time, but the fats will eventually float to the top. To prevent this, you can use a blender to create a finer emulsion.
Another method to add fat to non-fat milk is to use butter or heavy cream. First, melt the butter until it is just barely melted. Then, take about a cup of milk and heat it to around 110°F (43°C). It is important not to pour melted butter into cold milk. If you are using heavy cream instead of butter, you can add it directly to the milk. The amount of heavy cream powder to add depends on the desired fat percentage of the milk. To make whole milk, which is about 3.25% to 3.5% fat, you can add about 8% by volume of heavy cream powder, which is typically 36% to 40% fat.
If you are using full-fat milk powder, you can try making the cheese without adding extra fat and see how it turns out. You may need to experiment with different amounts of fat and different types of fat to find the best results.
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Heating milk and separating curds
Reconstituting Powdered Milk
Start by reconstituting the powdered milk by combining it with cold water in a large pot or stockpot. The proportions may vary depending on the desired consistency and the amount of cheese you intend to make. A common ratio is 3/4 cups of powdered milk to 1 1/2 cups of cold water, while another suggestion is 3 cups of powdered milk to 6 cups of water. Stir the mixture until the milk is completely dissolved in the water, creating a smooth liquid.
Heating the Reconstituted Milk
Place the pot on a stove and heat the reconstituted milk over medium-low to medium heat. It is crucial to monitor the temperature carefully to prevent scalding. Use a cooking thermometer for accuracy if possible; the ideal temperature range is around 120°F to 140°F. Heat the milk until it is hot to the touch but not scalding. At this temperature, the milk will be ready for the next step.
Inducing Curdling
Once the desired temperature is reached, maintain the heat, and add an acidic ingredient like vinegar or lemon juice. Start with about 1/4 cup of vinegar or 1 tablespoon of lemon juice or vinegar. Stir the mixture gently, and you should soon observe the milk beginning to curdle. This curdling effect is the separation of curds (solid milk proteins) from whey (the liquid part). If you don't see curdling immediately, add a little more vinegar, a tablespoon at a time, and continue stirring.
Completing the Separation
After adding the vinegar or lemon juice, continue heating the mixture for a few minutes to facilitate the complete separation of curds and whey. Over time, you should observe the formation of large globs of curds floating in an amber-coloured pool of whey. If the mixture still appears too milky, add a little more vinegar and continue heating at a medium-low temperature. The goal is to achieve a distinct separation of solid curds and liquid whey.
Straining the Curds
Once you have achieved satisfactory curdling, remove the pot from the heat and let the mixture sit for a few minutes to allow the separation process to complete. Place a colander over a bowl and line it with a cheesecloth or muslin cloth. Carefully pour the curds and whey into the colander. The whey will strain through the cloth and collect in the bowl below, while the curds remain in the cloth. If desired, you can reserve the whey for use in other recipes.
By following these steps, you will successfully heat the milk, induce curdling, and separate the curds from the whey. This process forms the foundation for making cheese from powdered milk, allowing you to continue with the subsequent steps of rinsing, seasoning, and shaping your homemade cheese.
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Adding salt and kneading cheese
When making cheese with powdered milk, there are several steps to follow before adding salt and kneading the cheese. First, you need to reconstitute the powdered milk by combining it with water and heating it. Then, you add vinegar to the milk, allowing it to curdle and separate into curds and whey. After straining the curds and whey through a cheesecloth, you are ready to begin the process of adding salt and kneading.
Adding salt to your cheese is optional but recommended, as it gives the cheese more flavor. You can use cheese salt, flaky sea salt, or crushed kosher salt. The amount of salt to be added depends on your taste preferences and the other ingredients used. For example, if you are using salted butter, you may want to reduce the amount of salt added. It is generally advised to add salt after the curds have formed, as this gives you control over the saltiness of the cheese. However, if you want the cheese to be infused with pepper, you should add pepper before the curds are formed.
To add the salt, simply sprinkle it over the formed curds and begin kneading the cheese. Kneading helps to mix the salt evenly throughout the cheese and also contributes to a smoother texture. You can add a bit of baking soda along with the salt to further improve the smoothness of the cheese. Knead the cheese until it forms a nice and smooth ball with a slightly shiny appearance.
Once the cheese is kneaded and shaped, place the cheese ball in a bowl of cool water for about 10 minutes. Then, add some ice to the bowl and let the cheese chill for another 10 minutes to overnight, depending on your preference. This step helps to further firm and chill the cheese before storage.
After chilling, wrap the cheese ball in plastic wrap and place it in a sandwich bag or airtight container. It can be stored in the refrigerator for up to two weeks or in the freezer for up to five months. The cheese can be sliced or shredded and used in various recipes, such as pizza or lasagna.
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Storing cheese
If you have made cream cheese, place it in an airtight container in the fridge, where it will last for up to 7 days.
For mozzarella cheese, shape the cheese into a smooth, shiny ball and place it in a bowl of cool water for 10 minutes. Then, add ice to the bowl and chill the cheese for another 10 minutes. Finally, wrap the mozzarella ball with plastic wrap and store it in an airtight container in the fridge.
It is worth noting that reconstituted powdered milk will only last for 3 to 5 days when covered and refrigerated at 40 degrees Fahrenheit.
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Frequently asked questions
You will need powdered milk, water, vinegar, butter, salt, and a cooking thermometer.
First, make milk by combining water and powdered milk in a large pot. Then, add butter and heat until melted. Next, separate the curds from the whey by adding vinegar and straining the mixture through a cheesecloth. Finally, knead the cheese, shape it into a ball, and chill it in a bowl of water and ice.
You can make soft curd cheese, mozzarella cheese, and mock Parmesan cheese with powdered milk.
