Andy Montoya
Cheese is a dairy product that is made from milk. The process of making cheese involves curdling milk and separating the liquid whey from the solid curds. This can be done by adding an acid, such as lemon juice or vinegar, to milk and heating it, which causes the milk to curdle and become solid. The main ingredient in cheese is milk that has gone bad or soured, and the taste and texture of the cheese depend on various factors, including the type of milk used and the bacteria present during the cheese-making process.
| Characteristics | Values |
|---|---|
| Can cheese be made from old milk? | Yes |
| How to make cheese from old milk? | Let the milk ferment or sour on the countertop for a day, then heat it until the curds separate from the whey. |
| How to make the milk sour? | Purposely sour pasteurized milk with some acid, either lemon juice or white wine vinegar. |
| How to make the milk ferment? | Warm the milk to between 70°F and 90°F, stir in the buttermilk, then cover the pot and leave it on the countertop for 1–2 days. |
| What to do after the milk has curdled? | Pour the mixture into cheesecloth or a thin, clean dishtowel set over a colander that's set over a mixing bowl and strain until you’ve got the texture you’re hoping for. |
| What to do with the leftover whey? | Use it to make bread, crackers, polenta, beans, smoothies, or any recipe that calls for milk. |
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What You'll Learn
The older the milk, the stronger the cheese
Milk is a perishable product, and when left out at room temperature, it will eventually spoil. However, this doesn't mean it has to be thrown away. In fact, it can be used to make cheese. The process of milk turning sour is, in essence, the beginning of the cheesemaking process. When milk is left out, bacteria begin to turn the sugar in the milk (lactose) into acid, causing the milk to thicken and develop a more complex taste.
This transformation of fresh milk into sour milk is the first step in making some types of cheese, such as ricotta, paneer, queso fresco, and cottage cheese. By purposefully souring milk with an acid like lemon juice or vinegar, and then heating it, the milk can be turned into curds and whey. The curds are then strained, rinsed, and drained to form a solid cheese.
The longer milk is left out, the more sour it becomes, and the more advanced the cheesemaking process becomes. Therefore, older milk can be used to make cheese, and the resulting cheese may have a stronger flavour due to the increased sourness of the milk. However, it's important to note that leaving milk out for too long can lead to the growth of harmful bacteria, so there is a limit to how long milk should be left out.
Additionally, the strength of the cheese also depends on other factors, such as the type of milk used, the specific bacteria or starter culture, and the processing methods employed. For example, mozzarella's stringy quality is a result of being kneaded like dough, while Swiss cheese gets its holes from bacteria that produce carbon dioxide during lactose digestion.
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Bacteria turns milk into cheese
Milk contains two types of proteins: casein and whey. When milk gets old, bacteria in the milk grow rapidly and digest the milk sugar (lactose), producing lactic acid as a result. This causes the casein to curdle and gives the milk a sour smell.
Cheese is made in a similar way, except the milk is curdled on purpose. Milk is pumped into a large tank and warmed to the right temperature. A "starter culture" blend of bacteria is then added to convert the lactose into lactic acid. The bacteria responsible for this process is called lactic acid bacteria. The production of lactic acid lowers the pH of the milk, preventing the growth of harmful organisms. As the bacteria replicate and culture the milk at the optimal temperature, the milk coagulates and changes from a liquid into a firm, rubbery material. This change is made possible by the casein proteins in milk, which aggregate into spheres called micelles.
After the milk has coagulated, an enzyme called rennet is added to curdle the milk. The curds are then cut into smaller pieces and heated to release more whey. Salt is added at this stage, and the additional whey is drained off, leaving clumps of casein. These clumps are then pressed into moulds and left to age (dry) for various periods of time. The length of time depends on the type of cheese being made. Softer cheeses, such as Brie and Camembert, are aged for about two months, while harder cheeses can be aged for decades. As the cheese ripens, bacteria break down the proteins, altering the flavour and texture. This process of using lactic acid production to preserve food is millennia old and results in a less perishable, more flavourful product.
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Milk source and feed affect cheese taste
The taste of cheese is influenced by several factors, including the type of milk used, the animal that produced the milk, and its diet. The animal's feed can significantly impact the sensory characteristics of the resulting cheese, including its texture, taste, and aroma.
For instance, in a study by Bugaud et al., Abondance cheese was produced from raw milk obtained from cows fed on pasture in valley or mountain regions or from cows fed only hay. The cheese made from milk produced by cows fed on mountain alpine pasture had higher levels of fruity and hazelnut aromas, boiled milk odour, fresh cream odour, bread crust aroma, and animal aroma.
In another study, Bonanno et al. examined the impact of different diets on Caciovallo Palermitano raw milk cheese made from two different cow breeds. They found that cheese produced from Cinisara cows fed pasture, hay, and concentrate had a smoother texture and a sweeter and more acidic taste. In contrast, cheese made from Brown cows fed hay, concentrate, and a small amount of pasture was more bitter and salty.
The type of grass and pasture that dairy cows consume can also influence the flavour of the resulting cheese. For example, cheeses made from milk produced by cows fed on rye-grass pasture were associated with a less sweet taste, while those fed on rye-grass pasture seeded with white clover were linked to a less crumbly texture. Cheeses made from milk where cows were fed concentrate had a more fruity and estery flavour.
Additionally, the production methods and ripening time of cheese can also affect its sensory characteristics. For example, the same Abondance cheese studied by Bugaud et al. was found to have significant sensory differences when produced from milk obtained from cows grazing on different mountain pastures during the summer. These differences included variations in both texture and taste.
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Milk fermentation creates cheese
Firstly, milk is heated to a warm temperature, and buttermilk or bacteria are added. The milk is then left to sit for a day or two, during which time it ferments and sours. This process is essential, as it allows bacteria to turn the sugar in milk (lactose) into acid, thickening the milk and creating a more complex taste.
After this, the milk is heated again, and curds begin to separate from the whey. The amount of heating at this stage determines the texture of the final cheese; less heat produces softer cheese, while more heat results in a drier, harder cheese. Once the desired consistency is achieved, the curds are separated from the whey using a colander or cheesecloth.
For ricotta cheese, lemon juice or vinegar is added to the milk, and the mixture is heated. This causes the milk to curdle, and it is then strained through a cheesecloth or towel to remove excess liquid. The curds are then rinsed, wrapped, drained, and flattened to create a firm texture. Queso fresco is made similarly, but with the addition of more salt, and the curds are formed into a disc shape.
Cottage cheese, on the other hand, is made by cooking sour milk until it begins to whey, and then straining it through a towel. Cream, salt, and pepper are added to taste. This process can also be used to make regular cheese by pouring the curdled milk into a lined colander and hanging it in the fridge until it stops dripping.
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Milk curdling and straining
Milk curdling is a simple process that can be done in a few different ways. The milk can be curdled with acid, heat, by letting the milk age, or with specific enzymes. The most common acids used to curdle milk are lemon juice and white wine vinegar. The amount of acid used will determine the size of the curds, with more acid resulting in larger curds. Pineapple juice is another option, but it is less commonly used.
To curdle milk with lemon juice, start by pouring the milk into a saucepan and placing it on the stove. Heat the milk on medium-high to high heat until it reaches a boil. Once it has boiled for a full 1 to 2 minutes, remove it from the heat and stir in the lemon juice. The amount of lemon juice used will depend on the amount of milk being curdled, with approximately 1 tablespoon of lemon juice needed for every 1 cup of milk. Let the mixture sit for about 5 minutes, or until curds begin to form. If larger curds are desired, return the mixture to the heat and continue boiling.
The milk can also be curdled with heat alone, without the use of acid. However, this method will produce softer, less-formed curds that are better suited for creating grainy or soured milk rather than actual curds. To curdle milk with heat, pour the milk into a saucepan and heat it over medium heat until it starts to steam. If larger curds are desired, continue boiling the milk until they form.
Once the milk has been curdled, it can be strained to separate the solid curds from the liquid whey. This is typically done by pouring the curdled milk into a cheesecloth and wrapping it up tightly. The liquid whey will drain out into a sink or large mixing bowl. The length of time needed for draining will depend on the desired texture of the final product. For a softer cheese, drain for a shorter amount of time (45 minutes to 1 hour). For a firmer cheese, drain for a longer period of time (2 to 3 hours or longer). The leftover whey can be used in various recipes, such as bread, crackers, polenta, beans, or smoothies.
It is important to note that curdled milk should not be consumed directly as it can upset the stomach. However, it can be used for various culinary purposes, such as making cheese or other dairy products like cottage cheese, ricotta, paneer, and cream cheese.
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Frequently asked questions
Yes, you can use old milk to make cheese. In fact, cheese is made from milk that has been purposely soured or fermented. This can be done by adding an acid, such as lemon juice or vinegar, to pasteurized milk.
Ricotta, paneer, queso fresco, and cottage cheese can all be made with old milk.
The process of making cheese from old milk can take a few hours. First, the milk is heated with an acid and salt until it curdles. Then, the mixture is strained to separate the curds from the whey. For a softer cheese, the straining process is shorter, while a firmer cheese requires a longer straining time.
