Patrick Oconnell
Skim-milk cheese is a term used to describe cheeses made with at least some skim milk. In the past, skim milk cheeses were consumed by the poor, as farmers would skim their milk and either use the cream for butter or sell it. Today, skim milk is used to make a variety of cheeses, including Parmesan, Romano, Asiago, and alpine-style cheeses. Skim-milk cheeses tend to be harder and less creamy than whole-milk cheeses, as the fat molecules in whole milk help to keep the cheese softer and smoother.
| Characteristics | Values |
|---|---|
| Cheese Types | Asiago, Parmesan, Romano, Alpine-style cheeses, Cottage cheese, Ricotta, Quark, Ayib, Mozzarella, Monterey Jack |
| Texture | Firmer, less creamy, harder, grainier |
| History | Made by farmers who would use the cream from the milk for butter or sell it |
Explore related products
Parmesan and other Alpine-style cheeses
In the past, skim milk was often used by farmers who would skim their milk and either use the cream for butter or sell it. The skim milk left behind was sometimes fed to pigs. Similarly, monks who made Parmesan would use skim milk from the previous night's milking and fresh full-fat milk from the morning's milking, allowing them to make butter and a cheese that could be stored long-term.
Today, skim milk is still used to make certain cheeses, but it is important to note that the term "skim milk" can vary. It can refer to cheese made with a mixture of whole milk and skim milk, or solely with skim milk as the base. Additionally, the legal definition of "skim milk" may differ based on the region. For example, in Canada, the province of New Brunswick defines skim milk cheese as having less than 48% milk fat, while the province of Manitoba defines it as having a maximum of 7% milk fat.
When making Alpine-style cheeses with skim milk, it is recommended to start with milk that is lower in fat. For store-bought milk, this can be achieved by mixing whole milk with 2% milk. If using raw milk, allow the cream to rise, and then skim a portion for other uses, such as making butter. The milk is then heated slowly to 90°F (32°C) while stirring. Once the milk reaches the target temperature, a culture can be added, followed by liquid rennet. The milk is then allowed to sit quietly for about 25 minutes while the culture works and the rennet coagulates the curd.
Alpine-style cheeses were traditionally made in large sizes, as they were produced in the mountains and had to be transported to the valleys. The larger, drier cheeses were better suited for these journeys, and they also age better due to their smaller surface area-to-volume ratio.
Belgioioso Cheese: A Taste of Italy Made in America
You may want to see also
Romano
The process of making Romano cheese involves curdling the milk using rennet, causing the proteins to coagulate and form curds. These curds are then cut, drained, and pressed to remove excess whey. The cheese is then aged for several months to develop its characteristic flavour and texture. The curing of Romano takes at least five months, and even longer if it is intended for grating. The final product has a grainy texture and a hard and brittle rind.
While Romano is traditionally produced with sheep's milk, outside of Italy, it is most commonly made with cow's milk. The use of skim milk in cheese-making can result in a firmer and less creamy texture, which is desirable for certain cheeses.
Pamesean Cheese: Where is it Made and Why There?
You may want to see also
Cottage cheese
Skim-milk cheese is a term used to describe cheeses made with at least some skim milk. In the past, skim milk cheeses were consumed by the poor. Farmers would skim their milk and either use the cream for butter or sell it. The leftover skim milk was often fed to pigs.
To make cottage cheese, you will need skim milk, white vinegar, coarse Kosher salt, and cream. First, heat the milk to 35°C/95°F or 120°F. Then, stir in the vinegar, cover, and let sit for 30 minutes to an hour. Next, drain the mixture into a colander lined with a thin towel or cheesecloth. Run the curds under cold water for 5 minutes, massaging them until the water runs clear. Finally, squeeze out the excess water and add salt and cream to taste.
You can also make cottage cheese with full-cream or semi-skimmed milk for a richer, creamier texture, but this will result in a higher fat content. Avoid using ultra-pasteurized milk as it may not curdle properly.
Kraft Macaroni and Cheese: Who Invented This Iconic Dish?
You may want to see also
Explore related products
Ricotta
Some manufacturers add emulsifying salts to their commercial skim-milk cheeses to increase emulsification and improve texture. Others may add cheaper fats, such as vegetable oils, to make up for the lack of milk fat. However, these additions can affect how the cheese melts.
While some cheeses, like Asiago and other Alpine-style cheeses, are well-suited to being made with skim milk, others, like Brie and Gouda, rely on the creaminess provided by whole milk.
Vegan Parmesan Cheese: What's in This Dairy-Free Delicacy?
You may want to see also
Quark
To make quark, you will need milk, a mesophilic culture, calcium chloride, rennet, and a thermometer. You will also need a pot, a skimmer, a colander, and a cheesecloth. First, put the milk in a large sterilized pot over medium heat and slowly heat it to 77°F (25°C). Stir the milk gently with a sterilized stainless steel spoon to prevent scorching. Remove the pot from the heat and sprinkle the mesophilic culture evenly over the surface of the milk. Let it sit for 5 minutes to rehydrate. Use a sterilized stainless steel skimmer to gently mix in the culture without breaking the surface of the milk. Stir the calcium chloride in 1/2 cup of cool, non-chlorinated water.
Allow the milk to sit covered and quiet for 12 to 24 hours, during which time the culture will produce acid and coagulate the curd. The temperature should be allowed to slowly drop to 68-71°F (20-22°C) during this time. The amount of time may vary depending on the type of milk used and the desired firmness of the quark. Insert a knife blade at a 45-degree angle into the curd and gently lift to check if the curd has set. If it hasn't, let it sit for another 30 minutes and check again.
Once the curd has set, use a long, sterilized knife to cut 2-inch strips from top to bottom and then horizontally from side to side. Use the skimmer to cut the curd into cubes and scoop them into the colander lined with cheesecloth. Let the curds drain for about 4 hours, or until you achieve a thick, spreadable consistency. Transfer the finished quark to a bowl, breaking up any lumps, and refrigerate until ready to use.
The Ultimate Cheese Empanadas: Ingredients and Recipe
You may want to see also
Frequently asked questions
Some cheeses that are traditionally made with skim milk include Asiago, Parmesan, Romano, and alpine-style cheeses. Cottage cheese, ricotta, and quark are also traditionally made with skim milk, though quark can also be made with whole milk.
In the past, skim milk cheeses were for the poor. Farmers would separate the cream from milk to make butter or sell the cream, as it was more profitable than selling milk. The skim milk left behind was then used to make cheese.
Cheeses made with skim milk tend to be harder, less creamy, and grainier than those made with whole milk.
