Randy Chandler
The process of cooking cheese involves transforming milk into a solid form through various techniques. The first step is to acidify the milk, which can be done by adding vinegar, citric acid, or bacterial cultures. The milk then curdles, separating into curds (milk solids) and whey (liquid). The curds are cut into small pieces and then cooked by stirring and heating to the desired temperature and firmness. This cooking process affects the texture of the cheese, with higher temperatures resulting in firmer and denser cheeses. The curds can also be washed by replacing whey with water, creating a milder and more elastic cheese. After cooking, the whey is drained, and the curds are pressed and salted to complete their formation. Finally, the cheese is aged or cured to develop its flavour and texture further. The entire process can be adjusted to create different varieties of cheese, such as ricotta, mascarpone, or queso fresco.
Characteristics of the cooking process of making cheese
| Characteristics | Values |
|---|---|
| Milk | Fresh |
| Temperature | 195 degrees F (90 degrees C) |
| Acidification | Direct (dumping acid into milk) or Indirect (adding living bacteria) |
| Curds | Stirred and cooked |
| Whey | Drained |
| Salt | Added after curds are separated from whey |
| Pressing | Mechanical or by weight of curd |
| Aging/Curing | Done in heat and humidity-controlled rooms for days, weeks, or years |
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What You'll Learn
Acidifying milk
Direct acidification involves adding an acid, such as lemon juice, vinegar, or citric acid, directly to the milk to achieve the desired acidity. This method is used to make cheeses like ricotta, mascarpone, and queso fresco. The type of acid used can affect the flavour of the cheese, with more aromatic acids like vinegar being avoided when making delicate cheeses.
The other way to acidify milk is to add cultures or living bacteria. With time, warmth, and no competing bacteria, these cultures will consume the lactose in the milk, converting it into lactic acid. This process increases the acidity of the milk. Different types of cheese require different starter cultures, chosen for their ability to withstand certain temperatures and produce specific flavours. The longer the milk is allowed to ripen, or develop these cultures, the more culture there will be, and the faster the acidification process will be.
The rate of acidification is important as it affects the texture and flavour of the cheese. Acidifying too quickly can make the cheese grainy or brittle, while acidifying too slowly can cause the cheese to become overly sour. Therefore, controlling the timing of the cheesemaking process is crucial to achieving the desired characteristics of the final product.
After acidification, the milk separates into solid curds and liquid whey. The curds are then heated and stirred to achieve the desired temperature and firmness. The whey is drained off, and the curds are pressed into shape. Salt is then added, and the cheese can be eaten immediately or aged to develop further flavour and texture.
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Stirring and heating curds
During this phase, the acid development within the curds continues, and the motion of stirring helps in drying them out. The more the curds are cooked and stirred, the drier the cheese will become. Therefore, this step plays a crucial role in determining the moisture content and texture of the final cheese product.
To begin this process, the curds are cut into smaller pieces to facilitate the separation of the whey (liquid) from the curds (milk solids). The curds are then heated, with the temperature and cooking time varying depending on the type of cheese being made. For cooked cheeses, smaller curds are heated to higher temperatures to expel more moisture, resulting in a firmer and denser texture. On the other hand, uncooked cheeses use larger curds heated gently at lower temperatures, retaining more moisture.
While stirring and heating the curds, cheesemakers must work quickly to conserve heat and prevent the curds from cooling down too much, as this can cause them to fall apart. Maintaining the right temperature is crucial for the successful formation of the cheese wheel. Once the desired temperature and firmness are achieved, the whey is drained off, leaving behind tightly formed curds.
After draining, the curds can be further processed through washing, which involves replacing some of the whey with water. This step impacts the flavour and texture of the cheese, making it milder, sweeter, and more elastic. Examples of cheeses that undergo this washing process include Gouda, Havarti, and Swedish fontina.
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Draining and pressing curds
Draining the curds is a critical step in the cheese-making process, as it helps remove excess whey and moisture, impacting the final texture and consistency of the cheese. Here's a detailed guide on draining and pressing curds:
Draining the Curds:
- After cooking the curds, they are ready to be drained. The duration and method of draining will depend on the type of cheese being made.
- For soft cheeses, use a colander lined with butter muslin placed over a sink. Gently ladle the curds into the colander.
- Tie the ends of the muslin together and hang it to drain. Place a pot or bowl underneath to collect the whey, or drain directly into the sink.
- Cover the curds by folding over the ends of the cloth. Place the colander inside a bowl or pot to catch the whey, and then place it in the fridge to continue draining.
- During this process, ensure even drainage by checking on the cheese once or twice. If the center is soupier than the edges, you can scrape down the edges and adjust the curds for consistent drainage.
Pressing the Curds:
- Pressing the curds helps remove additional whey and compacts the curds together.
- For harder cheeses like cheddar, the curds are cut into small cubes and heated to "scald" them. This process releases more whey.
- The curds and whey are transferred to a cooling table with screens that allow the whey to drain while trapping the curds.
- The curds are then cut, stacked, cut again, and turned by the cheesemaker in a process called "cheddaring," which further promotes the release of whey and increases acidity.
- The curds are then salted and placed into cheese moulds lined with cheesecloth.
- The curds are pressed overnight to allow them to bind together and form a solid cheese wheel.
The draining and pressing processes are crucial for controlling the moisture content and texture of the final cheese product. Different cheeses require varying levels of moisture, so the duration and intensity of draining and pressing will vary depending on the desired cheese variety.
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Salting and brining cheese
Salting and brining are essential steps in the cheese-making process. They play a crucial role in preparing the cheese for aging, inhibiting mould growth, and enhancing flavour. The primary purpose of salting cheese is to slow down or halt the bacterial conversion of lactose to lactic acid. This process can cause the cheese to become too acidic for proper ripening if left unchecked. Salting also helps pull moisture from the cheese's surface, aiding in the drying process necessary for rind development.
Brining is the process of submerging cheese in a salt solution, known as a brine. The salt content in the brine can vary, but an 18% solution, or a fully saturated brine, is commonly used. This concentration is achieved by adding salt until it no longer dissolves in the solution. Brining helps ensure even salt distribution throughout the cheese. However, it is important to note that brining warm cheese can lead to oversalting, so the cheese should be cooled before brining.
The duration of brining depends on the weight and density of the cheese. A general guideline is one hour per pound of cheese per inch of thickness. For example, a dense and low-moisture cheese like Parmesan will require a longer brining time compared to a moist, open-textured cheese. Additionally, if the cheese floats in the brine, its exposed surface should be sprinkled with salt to prevent uneven salting. Halfway through the brining process, the cheese should be flipped and re-salted to ensure uniformity.
After brining, the cheese is removed from the solution and allowed to air dry. This drying process typically takes around 24 hours, during which a rind begins to form. The cheese is then ready for the curing stage, where it is aged in a controlled environment with specific temperature and humidity conditions. This curing process further develops the flavour and texture of the cheese, and it can take anywhere from weeks to years.
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Aging and curing cheese
The cooking process of making cheese involves several steps, including acidifying the milk, separating the curds from the whey, and cooking and stirring the curds. The process varies depending on whether the final product is a cooked or uncooked cheese.
Aging is one of the most important elements of the cheese-making process. It is the final step in making cheese and plays a crucial role in developing the cheese's full flavor, aroma, and texture. The aging period varies depending on the type of cheese, ranging from 3 months to 12 months or even longer for certain cheeses. Softer cheeses like Muenster or mild cheddar, require a shorter aging time, while harder cheeses like sharp cheddar, Swiss, or Parmesan need a longer period. Fresh cheeses like cottage cheese, ricotta, or feta are not aged and have a mild, soft, or creamy flavor.
During the aging process, cheese is placed in a specific heat- and humidity-controlled environment, which can be a cheese cave or a regular refrigerator. The temperature and humidity conditions impact the aging process, with higher temperatures and humidity promoting the development of flavor and texture. Maintaining the proper humidity helps prevent the cheese from drying out, and adjustments can be made by using airtight containers or adding moisture through methods like wet paper towels.
Proper preparation of the cheese before aging is essential to ensure its quality and safety. This includes stirring the curds sufficiently to remove excess lactose, which can affect the later stages of cheese-making and influence acid development. Additionally, using a healthy starter culture helps prevent the growth of unwanted bacteria during the aging process.
Curing is a specific aspect of the aging process that involves further developing the taste and texture of the cheese. It is tailored to the type and style of the resulting cheese.
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Frequently asked questions
The first step is to acidify the milk. This can be done by adding vinegar or citric acid to the milk, or by adding living bacteria, which will produce lactic acid.
The next step is to separate the curds and whey by cutting the curd with knives. The curds are then cooked and stirred to achieve the desired temperature and firmness.
The more the curds are cooked and stirred, the drier the cheese will be. Cooking the curds to a higher temperature will also affect the texture of the cheese, making it firmer or denser.
