Kamil Perry
Milk is a versatile ingredient used to make a variety of products, including cheese and butter. The type of milk used can vary depending on the specific product and desired outcome. In cheese-making, different types of milk, such as raw, pasteurized, or skimmed milk, are chosen based on the cheese variety being produced and the availability of milk sources. On the other hand, butter is primarily made from the fat and protein components of milk or cream, with the addition of salt for preservation and taste. The process of churning milk or cream separates the butterfat from the buttermilk, resulting in the semi-solid emulsion we know as butter. Both cheese and butter have a long history in human cuisine and continue to be essential ingredients in various dishes and culinary traditions worldwide.
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What You'll Learn
Raw milk is best for cheesemaking
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is consumed as a liquid and adheres to more stringent health and sanitation standards, while Grade B milk is used for manufacturing products like butter and cheese. However, the choice of milk grade for cheesemaking is not as straightforward as it depends on various factors, and there are several schools of thought on the topic.
Some cheesemakers prefer using raw milk, which is milk that has not undergone heat treatment to eliminate bacteria. Raw milk contains beneficial bacteria and enzymes that positively impact the cheesemaking process. It contributes to the complexity of flavor and enhances the flavor of the cheese as it ages. Additionally, the natural bacteria in raw milk can reduce the amount of starter culture required during cheesemaking. However, raw milk must be sourced directly from farms as close to milking as possible, as transporting and storing it cold can introduce undesirable changes.
On the other hand, raw milk has a shorter shelf life and can be illegal to sell in certain parts of the world due to potential health risks. Improper handling of raw milk can lead to the presence of harmful pathogens. Pasteurization, a process that treats milk at high temperatures, is often employed to extend the milk's shelf life and make it safer for consumption. However, ultra-pasteurized milk, which is heated to 191 degrees Fahrenheit, should be avoided for cheesemaking as it damages the protein structure, affecting curd formation and flavor.
While pasteurized milk from grocery stores can be used for most cheeses, raw milk enthusiasts argue that it yields better results, especially for fresh cheeses. Raw milk cheeses have a more complex flavor profile and superior texture. Additionally, raw milk can produce excellent mozzarella and other hard Italian-style cheeses. However, the success of cheesemaking with raw milk depends on a trusted source and proper sanitization to prevent the growth of unwanted bacteria.
In summary, while Grade B milk is typically used for cheesemaking, the choice between raw and pasteurized milk depends on the cheesemaker's preferences, the type of cheese being made, and local regulations. Raw milk can produce superior results, especially for fresh cheeses, but it requires careful sourcing and handling. Pasteurized milk, on the other hand, is more readily available and safer for consumption but may fall short in terms of flavor complexity and texture in certain cheeses.
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Pasteurized milk is also used for cheese
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is consumed as a liquid and is produced according to stringent health and sanitation standards. Grade B milk, on the other hand, is used for butter, cheese, and other manufactured products. It is important to note that more than 90% of commercial milk production falls under Grade A, and over half of this Grade A milk is used in manufactured dairy products.
Pasteurized milk is commonly used for cheese-making, and it can be purchased from grocery stores. This type of milk has been heat-treated to destroy bacteria, and it is safer to use than raw milk. When using pasteurized milk for cheese, it is recommended to add Calcium Chloride to encourage better coagulation and formation of curds and whey. Additionally, pasteurized milk can be homogenized, which prevents the cream from rising and creates a more uniform product. However, homogenization can impact the butterfat surface, becoming a concern for long-term aging of higher-fat milks used for cheese.
While pasteurized milk is a popular choice for cheese-making, some people prefer raw milk, which is fresh and unheated. Raw milk contains beneficial bacteria and enzymes that contribute to the complexity of flavor in the cheese. It is important to ensure that raw milk comes from healthy animals and has been sourced and stored in clean conditions to prevent contamination.
It is worth noting that ultra-pasteurized milk is not suitable for cheesemaking. This type of milk has been heated to extremely high temperatures, altering its protein structure and preventing it from forming curds.
In summary, while Grade A milk is commonly used for liquid consumption, Grade B milk is often utilized for cheese and butter production. Pasteurized milk, a commonly available option, is suitable for cheese-making, while raw milk offers unique flavor profiles but requires careful sourcing.
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Skim milk is not suitable for cheesemaking
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is consumed as a liquid and Grade B is used for manufactured products like butter and cheese. When it comes to cheesemaking, the type of milk used can vary depending on the specific cheese being made. Most cheeses are made with whole milk, which can be pasteurized milk from a grocery store or raw milk from a farm. However, there are a few important considerations to keep in mind.
Firstly, ultrapasteurized milk should not be used for cheesemaking. This type of milk has been heated to extremely high temperatures, which alters the protein structure and prevents it from forming curds. Instead, it creates a mush that resembles ricotta. Secondly, while skim milk can be used for cheesemaking, it is not ideal for all types of cheese. Skim milk is commonly used for making hard cheeses like Romano and Parmesan, as it results in a firmer and less creamy texture. Cheeses like Brie or Gouda, which rely on creaminess, are not suitable for skim milk.
The process of skimming milk involves removing the cream that rises to the top of the milk. This can be done using a ladle or a measuring cup until milk streaks appear in the cream. While it is challenging to remove all the cream by hand, some cream is necessary for the cheesemaking process. The amount of cream left in the milk can impact the texture and flavour of the cheese. Additionally, the method of cheese production can affect the amount of fat retained in the cheese. Rough handling of the curd, such as whisking, can cause more fat to be lost, resulting in a less creamy cheese.
The choice between using raw or pasteurized milk is another important consideration. Raw milk contains beneficial bacteria and enzymes that contribute to the flavour and ageing process of the cheese. However, it is crucial to ensure that the milk comes from healthy, well-treated animals to prevent the growth of harmful pathogens. Pasteurization, on the other hand, increases the milk's storage life and reduces the risk of food-borne illnesses. It also damages the proteins and enzymes in the milk, requiring the addition of ingredients like calcium chloride to compensate.
In summary, while skim milk can be used for cheesemaking, it is not suitable for all types of cheese due to its impact on texture and flavour. The choice between raw and pasteurized milk, as well as the handling of the curd, are also important factors to consider when making cheese.
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Butter can be made from milk or cream
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is produced according to stringent health and sanitation standards and is consumed as a liquid. Grade B milk, on the other hand, is used for manufacturing dairy products like butter and cheese. More than 90% of commercial milk production falls under Grade A, and over half of this Grade A milk is used to make manufactured dairy products.
When it comes to making cheese, there are several types of milk to choose from, each with its own characteristics. Most cheeses are made with whole milk, which can be pasteurized milk from a grocery store or raw milk straight from a farm. Raw milk contains beneficial bacteria and enzymes that contribute to the complexity of flavor in the cheese as it ages. However, it is important to ensure that raw milk comes from healthy animals and has been properly handled to avoid pathogens. Skim milk is used for making hard cheeses like Romano and Parmesan, while semi-soft cheeses like Monterey Jack and Mozzarella use a blend of skim and whole milk. The only type of milk that should not be used for cheesemaking is ultra-pasteurized milk, as it has been heated to extremely high temperatures that damage its protein structure, preventing it from forming curds.
Butter, on the other hand, can be made from milk or cream. Before modern factory butter-making, cream was collected from several milkings, and this slightly fermented cream was used to make cultured butter. During fermentation, bacteria convert milk sugars into lactic acid, creating additional aroma compounds that give the butter a fuller flavor. Cultured butter is preferred in continental Europe. In contrast, sweet cream butter, made from fresh cream, is more common in the United States and the United Kingdom. To make sweet cream butter, heavy whipping cream is churned, separating the butterfat from the buttermilk. This process can be done manually or with an electric mixer, and the resulting butter is then washed and worked to remove any remaining buttermilk or water.
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Cow's milk is most often used for butter
In the United States, there are two grades of milk: Grade A and Grade B. Grade A milk is consumed as a liquid and is produced under stringent health and sanitation standards. Grade B milk, on the other hand, is used for manufacturing butter, cheese, and other dairy products. While Grade B milk meets sanitary regulations, it is approved by public health authorities for use only in manufactured foods.
While the grading system provides information about the milk's intended use, it does not specify the source of the milk, such as cow, goat, or sheep. Cows' milk is commonly used for butter and cheese production due to its wide availability and distinct characteristics. It is processed in various ways, including pasteurization and homogenization, to make it suitable for these dairy products.
Pasteurization is a heat treatment that destroys bacteria in milk. It can be done at home or in commercial settings, with the latter using higher temperatures that can damage the milk's structure. Home pasteurization involves heating milk to 145°Fahrenheit for 30 minutes, preserving the milk's flavor, texture, and nutritional value while making it safer for cheese and butter production.
Homogenization is another process that breaks down butterfat in milk, preventing it from separating and rising to the top. While it causes minor damage to the milk, it is less detrimental than pasteurization. Homogenization also helps standardize the fat content in milk, making it consistent for cheese and butter production.
Cows' milk is often preferred for butter and cheese due to its accessibility and the ability to process it in large quantities. The milk's fat content, flavor, and texture contribute to the final product's characteristics. Additionally, cows' milk has a high butterfat content, which is essential for the solidification process in cheesemaking.
In summary, while Grade B milk is used for manufacturing butter and cheese, cows' milk is the most commonly used source due to its widespread availability, processing versatility, and desirable characteristics for these dairy products.
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Frequently asked questions
Most cheeses are made with whole milk, which can be raw milk fresh from the farm or pasteurized milk from the grocery store. The only type of milk that should not be used for cheesemaking is ultra-pasteurized milk, as it has been heated to such a high temperature that all the bacteria and enzymes are destroyed, and it will not form a curd.
Butter is made from milkfat, which is separated from the skim milk. The milk used can be raw or pasteurized, but it must be of good quality.
Raw milk has not been heat-treated to destroy bacteria, whereas pasteurized milk has been heat-treated to kill bacteria, increasing its shelf life and reducing the risk of food-borne illnesses. The bacteria and enzymes in raw milk contribute to the flavour of the cheese as it ages.
The fat content of milk used in cheesemaking should be at least 3.25%. Skim milk, which has a lower fat content, can be used to make harder cheeses like Romano and Parmesan.
