Randy Chandler
Cheese is made from milk, and the process of making cheese can be described as the controlled spoilage of milk. Bacteria in the milk grows rapidly when it gets old, and this is what gives cheese its distinctive taste. In fact, you can make a basic form of cheese by leaving milk in the fridge until it curdles. Spoiled milk can be used to make homemade cottage or farmer's cheese, as well as in soups, casseroles, and salad dressings.
| Characteristics | Values |
|---|---|
| What it is | Controlled spoilage of milk |
| How it's made | Bacteria in the milk grows rapidly when it gets old |
| What it can be used for | Cheesemaking (cottage or farmer's cheese) |
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What You'll Learn
How does milk become cheese?
Milk is the primary ingredient in cheese, but how does it go from being a bland, fluid substance to a flavour-packed, solid food? In short, it's magic. Or, to be more precise, it's fermentation.
Cheese is the controlled spoilage of milk. It's what happens when bacteria in the milk grow rapidly and turn the lactose into lactic acid. The choice of bacteria and the length of fermentation will determine the look, taste and smell of the cheese.
To make cheese, milk is first warmed to the approximate body temperature of the animal it came from. A starter culture blend is then added to start the fermentation process. Once the bacteria have turned the lactose to lactic acid, enzymes called rennet are added. Rennet is an enzyme found in calf stomachs and is used to break down the milk.
The next step is to separate the solids from the liquids, also known as coagulation. This can be done through a combination of cutting, stirring, heating and draining. The solids are known as curds and the liquids as whey. The curds are then pressed into a wheel of cheese several times at varying pressures, then aged for months. During this time, the cheese must be brushed to remove mould.
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Using spoiled milk in cooking
Spoiled milk is the result of an overgrowth of bacteria, which causes changes in taste, smell and texture. While it may not be pleasant to drink, it can be used in cooking.
One of the most common uses for spoiled milk is in cheesemaking. In fact, cheese is essentially the controlled spoilage of milk. Bacteria in the milk grow rapidly when it gets old, causing it to curdle and separate into curds and whey. Adding rennet (an enzyme found in calf stomachs) helps to separate the whey, and pressing the curds at varying pressures can create a wheel of cheese.
In cooking, a splash of spoiled milk can be used to thicken and add richness to soups, stews and casseroles. It can also be used in place of buttermilk or sour cream in baked goods, and in salad dressings such as ranch, Caesar or blue cheese.
Spoiled milk can also be used to tenderise meat or fish, and to soften uncooked whole grains.
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The difference between spoiled milk and cheese
Cheese is the controlled spoilage of milk. It is the human-administered spoilage of milk, resulting in a less perishable, more delicious form of concentrated fat and protein.
Milk contains two types of proteins: casein and whey. When milk gets old, bacteria in the milk grow rapidly, causing changes in taste, smell, and texture. This is why expired milk becomes "cheesy".
To make cheese, rennet (an enzyme found in calf stomachs) is added to separate the whey. The sugar is then drained from the milk curd via osmosis and a stable temperature. The mixture is then pressed into a wheel of cheese several times at varying pressures, then aged for months.
Spoiled milk can be used in a variety of ways, such as in baked goods, soups, casseroles, salad dressings, and cosmetic applications. However, it is important to note that spoiled milk is not the same as cheese, as it has not undergone the same controlled spoilage process and does not have the same desirable taste and texture.
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The bacteria in spoiled milk
Spoiled milk is the result of an overgrowth of bacteria, which causes changes in taste, smell, and texture. This is the same process that occurs when making cheese, which is essentially the controlled spoilage of milk.
When milk gets old, bacteria in the milk grow rapidly, causing it to "turn cheesy". This is because milk contains two types of proteins: casein and whey. To turn milk into cheese, rennet (an enzyme found in calf stomachs) is added to separate the whey, and the sugar is drained from the milk curd via osmosis. The curds are then pressed into a wheel of cheese, aged for months, and brushed to remove mould.
Spoiled milk can be used to make homemade cottage or farmer's cheese, as well as in soups, stews, casseroles, salad dressings, and cosmetic applications.
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Using spoiled milk in cosmetics
Spoiled milk is the result of an overgrowth of bacteria that causes changes in taste, smell, and texture. While drinking it can cause food poisoning, it can be used in culinary recipes to reduce food waste. For example, a splash of spoiled milk can help thicken and add richness to soups, stews, casseroles, and salad dressings. It can also be used to tenderise meat or fish, or added to homemade face masks or a bath to soften the skin.
In terms of cosmetics, spoiled milk can be used to soften the skin. It contains lactic acid, a natural exfoliating acid that improves texture, reduces hyperpigmentation and scarring, and softens the appearance of fine lines. It is a gentle agent that provides anti-aging benefits without causing irritation, peeling, or redness.
Expired dairy products can also be used to make soap and other cosmetic products, further reducing waste.
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Frequently asked questions
Any kind of cheese can be made from spoiled milk, as cheese is just spoiled or sour milk that has been curdled.
Slowly heat up the soured milk in a clean pot until it starts to steam (not boil). Then add about 1-2 tablespoons of distilled white vinegar (or lemon or lime juice), and a tablespoon of coarse salt to the drained curds. Put in a cheesecloth and gently wring out the whey and add salt to taste, herbs, or other seasonings.
No, the milk should not be mouldy or too foul-smelling.
Cottage cheese is the simplest cheese to make from spoiled milk.
You can use spoiled milk to descale faucets or as an overnight soak to bring back the shine to your silverware.
