Frederic Melton
Achieving a clean break is a crucial step in cheese-making, and it can be tricky to get right. A clean break means that the milk has set and is ready to cut. To test for a clean break, you can use your finger or a knife to gently lift the curd. If the curd is firm enough, you should see a clean line where it has broken, with clear whey filling the gaps. Getting the right level of acidity in the milk is essential for a clean break, as over-acidified milk will thicken and never yield a clean break.
| Characteristics | Values |
|---|---|
| Milk | Fresh, not over-acidified, warmed to room temperature |
| Rennet | Active, correct proportions, mixed in thoroughly |
| Coagulation | Milk should be coagulated well enough to break cleanly around a finger |
| Curd | Should hold its shape, not be too soft or milky |
| Whey | Should be clear, not white/milky |
| Time | 4-5 hours, or 1-8 hours depending on proportions |
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What You'll Learn
The coagulation of milk
To begin the coagulation process, a coagulant, such as rennet, is added to the milk. Rennet is an enzyme that causes the milk proteins to clump together and form a solid mass, creating curds and whey. The milk should be at room temperature when the rennet is added, and it should not be over-acidified, as this can cause the milk to thicken or clabber, impacting the coagulation process and making it difficult to achieve a clean break.
During coagulation, it is crucial to maintain the correct time and temperature conditions, without any disturbances. The milk should be allowed to sit undisturbed for the specified period to ensure proper coagulation. The coagulation time can vary depending on factors such as the type of milk, its fat content, and other variables. Therefore, it may require some patience and experimentation to determine the optimal coagulation time for your specific setup.
To test if the milk has coagulated properly, you can perform a clean break test. Simply use a clean finger or a curd knife to gently lift a small portion of the coagulated milk. If the milk has coagulated correctly, it should break cleanly, with clear whey filling the gaps produced. A clean break indicates that the curds are strong enough and ready to be cut and drained.
Achieving a clean break is crucial in cheese-making as it ensures the desired texture and moisture content in the final product. A sloppier break, where the curds do not hold their shape, can result in faster drainage of whey, impacting the overall quality of the cheese. Therefore, cheese makers must pay close attention to the coagulation process and make adjustments as needed to ensure a successful clean break.
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Correct proportions of starter for milk
Achieving a clean break in cheese-making is a tricky process that requires patience and precision. A clean break is when the curd splits along a clean line and is not too soft or milky. To achieve this, the milk mixture should be a solid mass, resembling extra-thick yoghurt. The correct proportions of starter for milk are crucial to getting a clean break.
The starter culture is added to the milk after pasteurization to begin the cheese-making process. The amount of starter added depends on the type of bacteria and milk used. Buttermilk contains mesophilic bacteria, which grow well at room temperature, so less starter is needed compared to yoghurt, which contains thermophilic bacteria that grow more slowly at room temperature. For buttermilk, 2 teaspoons per gallon of milk may be enough for proper acidification.
The milk should be fresh and warmed to room temperature before adding the starter. If the milk has started to \"turn," the wrong bacteria can grow, preventing the starter bacteria from growing properly and acidifying the milk. The milk should look like regular milk when the rennet is added. If it has started to thicken or clabber, even slightly, it will not yield a clean break.
The proportion of starter also depends on the desired cheese type. Hard cheeses, like those made from sheep's milk, require more butterfat in the milk, resulting in a lower yield compared to soft cheeses. The amount of culture and rennet must be adjusted proportionately when increasing or decreasing a recipe. The times and temperatures should still be similar to the original recipe.
To achieve a clean break, the coagulation time and temperature must be precise. The milk should be undisturbed during coagulation. Adding the starter the night before and the rennet the next day can help achieve a clean break in 2-3 hours. However, adding both the starter and rennet at the same time can also work, but it may take anywhere from 1 to 8 hours, depending on the proportions.
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Milk temperature
The milk temperature depends on the type of cheese being made. For semi-firm cheese, the temperature is typically lowered to 100-120°F, and the milk is stirred at this temperature for 5-40 minutes to prevent the curds from overcooking and becoming tough and dry. The milk temperature should be raised gradually, and most recipes recommend heating milk at a rate of 1°F per minute. However, some cheesemakers argue that faster heating rates do not noticeably affect the final product.
During the ripening phase, the temperature is typically between 85 and 90°F. At this temperature, the starter culture converts lactose to lactic acid, reducing the pH and creating an optimal environment for cheese formation. This process can take anywhere from 30 minutes to a few hours, depending on the recipe.
When pasteurising raw milk, it is heated to 140-145°F for 30 minutes to destroy harmful bacteria. The milk is then cooled to 89.6-98.6°F. It is important not to heat the milk above 145°F, as this can alter the texture and flavour of the final cheese.
There are several methods for controlling milk temperature during cheesemaking. One method is the water bath or pot-in-pot approach, where the milk is placed in an inner pot and heated by water in an outer pot. Another method is the sous vide technique, which is effective for maintaining temperature but less suitable for quickly raising the temperature. A third method is the Bain Marie, a professional double boiler that provides accurate temperature control but can be costly.
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Curd formation
The first step in cheese-making is curd formation. This is when the milk mixture solidifies and is ready to be cut. The milk mixture should look something like extra-thick yoghurt at this stage. To test if the curd is ready, use a clean finger or a curd knife to make a small cut in the centre of the curd. Lift the knife or your finger straight up; if the curd is ready, it will break cleanly, and clear whey will fill the gaps produced. If the curd is still too soft, wait for five minutes and check again. This process may take longer depending on the milk fat content and other variables, so patience is key.
The coagulation of the milk is essential for a clean break. The milk should be coagulated well enough to come away from the side of the pan when the pan is tipped. If the curds ooze around your finger or the knife, they are not yet strong enough, and you should wait longer.
The correct proportions of the starter for milk are crucial. Adding too little starter will result in milk that is not acidic enough for the rennet to work. On the other hand, adding too much starter can cause the milk to become over-acidified, leading to a slight thickening or clabbering of the milk. Over-acidified milk will never yield a clean break. Therefore, the milk should look like regular milk when the rennet is added.
The timing of inoculation and adding rennet is another factor to consider. There are two approaches: adding the starter the night before and adding the rennet the next day, or adding the starter and rennet with a few minutes between them. In both cases, the mixture should be left undisturbed until a clean break is achieved, which can take anywhere from 1 to 8 hours.
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Moisture in the curds
One method to control the initial moisture in the curds is by adjusting the sloppiness of the break. A "clean break" refers to a firm coagulation that can be cleanly separated, resulting in clear whey filling the gaps. On the other hand, a "sloppy break" occurs when the curd shatters or fails to hold its shape, leading to milky or white whey. A sloppier break will drain whey faster than a cleaner break. However, some cheesemakers choose to always wait for a clean break and then adjust the moisture content in other ways.
The timing of inoculation and the addition of rennet can impact moisture. One approach is to add the starter the night before, let it sit at room temperature, and then add the rennet the next day, waiting for a clean break before proceeding. Another method is to add the starter and rennet closer together, with a shorter wait time. The milk's freshness, temperature, and bacterial count also play a role in achieving a clean break and controlling moisture.
The milk's composition, particularly its casein and fat content, is another critical factor in moisture expulsion. Milk with a higher fat content, such as that from Jersey cows, tends to retain more moisture due to fat particles blocking the whey drainage channels in the curds. Additionally, the acidity of the curds affects moisture loss, with increased acidity resulting in more rapid moisture loss.
Salting and pressing are additional methods to adjust the moisture content. However, salting must be carefully controlled, as too much salt can impact curd fusion and cheese quality. Similarly, pressing the curds too soon can result in a cheese with a firm surface but a moist interior. The time between curd breaks, when curds from different days are combined, salted, and packed into moulds, is crucial for controlling moisture and developing flavour.
The temperature and duration of heating the curds also influence moisture expulsion. Higher temperatures and longer cooking times generally lead to increased moisture loss and changes in the curd's protein and calcium composition, affecting the final texture and hardness of the cheese.
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Frequently asked questions
A "clean break" means that the milk has set and is ready to be cut. The curd should be coagulated well enough to come away from the side of the pan when the pan is tipped.
You can test for a clean break by inserting a clean finger or a curd knife into the centre of the curd and lifting. The curd should break cleanly around your finger or the knife, and there should be clear whey in the gaps produced.
A clean break usually occurs within 2-3 hours of adding the rennet. However, it can sometimes take up to 4-5 hours or longer, depending on various factors such as milk fat content and other variables.
There are several critical requirements that must be met to achieve a clean break. These include using fresh milk, adding the correct proportions of starter for milk, allowing the milk to incubate overnight, and maintaining the correct time and temperature for coagulation.
A clean break indicates that the curd is holding its shape, while a sloppy break occurs when the curd shatters or breaks apart. A sloppy break can also refer to when the whey flowing from the cut is white or milky, rather than clear.
