Patrick Oconnell
Skimmed milk is a great ingredient for making certain types of cheese. While it is not ideal for creamy cheeses like Brie or Gouda, it is perfect for making alpine-style cheeses such as Asiago and Parmesan. Skimmed milk cheeses tend to be firmer and less creamy, and the process of making them involves whisking the curds to break them into small pieces, which lends itself well to the texture of hard cheeses. Cottage cheese, for example, is made from skimmed milk and has been produced since the 1930s.
| Characteristics | Values |
|---|---|
| Cheese made from skimmed milk | Cottage cheese, Asiago, Parmesan, Alpine-style cheese |
| Texture | Firmer, less creamy |
| Taste | Mild |
| Calories | Low |
| Manufacturing process | Addition of a "dressing" to the curd grains, usually cream |
| Manufacturing process temperature | 90 °F (32 °C) for 8 hours or more |
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What You'll Learn
Cottage cheese is made from skimmed milk curds
Cottage cheese is thought to have originated in the Middle East around 5,000 BC. Ancient carvings on the walls of a Mesopotamian temple, dating back to 3,000 BC, show how civilisations created a salty, sour curd mixture by using salt and milk. This mixture is believed to be similar to today's cottage cheese.
In the early 20th century, farmers in northeastern British Columbia made "homesteader's cheese", which is said to be similar to modern industrial cottage cheese. The term cottage cheese was first used in America in the mid-19th century. Since the 1930s, industrial cottage cheese has been made using pasteurised skim milk, or more recently, with concentrated non-fat milk or reconstituted non-fat dry milk.
To make cottage cheese, a bacterial culture that produces lactic acid and rennet are added to the skim milk. This mixture is heated to 90 °F (32 °C) and maintained for 8 hours or more. The solids, or curd, form a gelatinous skin over the liquid (whey) in the vat. The curd is then cut into cubes, allowing more whey to drain. The curds are then reheated to 120 °F (49 °C) for one to two hours. Once the curds are primarily dry, the mass is pressed to dry them further. Salt and a "dressing" of cream are added, and the final product is packaged and shipped.
Skimmed milk cheeses tend to be firmer and less creamy than full-fat milk cheeses. Therefore, they are more suitable for certain cheeses, such as Asiago or other Alpine-style cheeses like Parmesan.
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Skimmed milk produces firmer curds
The process of making cheese with skimmed milk involves cutting the curds into small pieces, which contributes to the texture of hard cheeses. Additionally, the type of milk used can significantly impact the final product's texture and flavour. For instance, goat's milk will offer a slightly different flavour and texture compared to cow's milk, and pasteurized milk will respond differently than unpasteurized milk.
Cottage cheese, a popular product made from skimmed milk, has been manufactured using pasteurized skim milk since the 1930s. The process involves adding a bacterial culture and rennet to the milk, causing it to curdle and solidify. The solids, known as curds, are then cut into cubes, reheated, drained, and pressed to further dry the curds.
Cheese curds, also known as "squeaky cheese," can be made using skim milk. This process follows similar steps to making cheddar cheese, but without the need for ageing, resulting in a moister, unaged version of cheddar. Making cheese with skim milk requires careful sterilization of equipment to prevent unwanted bacteria from competing with the cheese culture.
While it is possible to add protein and fat to skim milk to increase curd production, the resulting texture may be crumbly, and the taste may deviate from that of traditional cheese. The addition of milk proteins can enhance the firmness of fermented dairy products, but the fat content does not directly contribute to curd formation.
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Skimmed milk is not ideal for creamy cheeses like Brie or Gouda
Cheeses like Brie and Gouda rely on this creaminess for their characteristic texture and mouthfeel. While it is possible to make these cheeses with skimmed milk, the result will be a firmer, less creamy cheese. For this reason, cheesemakers may choose to use full-fat milk to achieve the desired texture and flavour in these varieties.
However, skimmed milk can be used to make other types of cheese. For example, alpine-style cheeses such as Asiago, Parmesan, and other dry, hard cheeses are well-suited to skim milk. The process of making these cheeses involves whisking the curds to break them into small pieces, which lends itself well to the texture of hard cheeses.
Additionally, skimmed milk has traditionally been used to make Parmesan. Monks would use the skimmed milk from the previous night's milking, combined with fresh full-fat milk from the morning's milking. This technique provided them with cream to make butter, as well as a cheese that could be stored long-term.
Cottage cheese is another example of a cheese that is commonly made with skimmed milk. It is a mild-flavoured, creamy cheese with a soupy texture. Cottage cheese is typically made by adding a dressing, usually cream, to the curd grains, which gives it its distinctive taste.
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Asiago and other Alpine-style cheeses are made with skimmed milk
Cheeses made from skimmed milk tend to be firmer and less creamy. This is because the fat in the milk is removed, and it is the fat that lends a creamy texture to the cheese. As a result, skimmed milk is not typically used for creamy cheeses like Brie or Gouda.
However, Asiago and other Alpine-style cheeses are made with skimmed milk. These drier, harder cheeses are made by whisking the curds to break them into small pieces. This technique causes much of the fat to be jostled out of the cheese, resulting in a harder texture. The cream that rises to the top of the whey can be collected and used to make butter.
Traditionally, Alpine-style cheeses like Parmesan were made using skimmed milk from the night before's milking, and fresh full-fat milk from the morning's milking. This process gave the cheese a longer shelf life and allowed the monks who made it to also make butter from the cream.
Other cheeses that can be made with skimmed milk include mozzarella and cottage cheese. Quick mozzarella, made with milk, rennet, and citric acid, lends itself well to skim milk and is a great option for pizza. Cottage cheese, a mild-flavoured, creamy, and heterogeneous cheese, has been made with skimmed milk since the 1930s.
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Parmesan was traditionally made with a mix of skimmed and full-fat milk
Parmesan cheese, or "squeaky cheese", is traditionally made with a mix of skimmed and full-fat milk. This type of cheese is made from a mix of evening and morning milk, with the cream skimmed from the former and added to the latter. The cream can also be used to make butter. This method of cheese-making is said to have originated in the Middle East around 5,000 BC, with evidence of cheese production found in ancient Mesopotamia dating back to 3,000 BC.
The process of making Parmesan involves slowly heating the milk to 91-93°F (or 32-34°C) in a water bath or directly on a stove top. Once the milk reaches the desired temperature, a culture is added, along with a bacterial culture that produces lactic acid. The milk is then heated again to 120°F (or 49°C) for one to two hours. This causes the milk to curdle and solidify, forming curds and whey. The curds are then cut into small pieces, which lends itself to the texture of hard cheeses like Parmesan.
The small curds are then consolidated into a curd mass, which is subjective and may take practice to perfect. The cheese maker must also be careful not to let the curds dry out too much, as this will affect their ability to hold together when pressed. The final curd should be dry but still able to stick together. This step is important for the proper ripening of the cheese. After this, the cheese is aged for up to a year, although it can be enjoyed around the 7-month point.
Once the cheese has been cut into, it should be wrapped in cheese paper and stored in the refrigerator. Parmesan made with skimmed milk tends to have a longer shelf life than its full-fat counterpart. Skimmed milk cheeses are also harder and grainier due to the lack of fat molecules that keep whole milk cheeses softer and smoother. In addition, the fat content of skimmed milk cheese may be higher than expected due to production techniques, so it is important to read the nutrition panel to understand the exact fat content.
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Frequently asked questions
Skimmed milk is milk that has had its cream removed, resulting in a lower fat content.
Skimmed milk is typically used to make harder cheeses such as Asiago, Parmesan, and cottage cheese. It can also be used to make mozzarella.
Skimmed milk produces firmer curds and a less creamy texture in the final product. The fat content in milk affects the yield of curds, with higher fat milk producing more curds.
Using skimmed milk allows the cream to be used for other purposes, such as making butter. It also results in a cheese with a longer shelf life.
