Cheese products are rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and are pure natural foods. So, friends want to know? Below I will introduce you to the practice of cheese products.

1. Acidification: A starter is added to milk to turn lactose * * * and sugar * * * in milk into lactic acid. This process is a process of changing the acidity level of milk and starting to change milk from liquid to solid.

2. Coagulation: add chymosin to further coagulate milk.

3. Curd and whey: Curd should be cut with a knife similar to a rake. Cutting curd can further enable them to separate liquid or whey. Generally speaking, the smaller the curd is cut, the harder the cheese will be. Soft cheeses such as Camembert cheese or Brie cheese are hardly cut and curdled. Hard cheeses such as Cheddar and Gruyere can cut out very fine textures. For these hard cheeses, the curd is further made into cheddar cheese or cooked. Cooking curd can change its structure, making it softer rather than fragile.

4. Salt: Salt is used as seasoning and preservative, so cheese will not go bad after several months or years of aging. It also helps to form the natural skin of cheese. There are several ways to use salt. In the process of cheese making, salt can directly promote curd. The outermost circle of cheese can be wiped with salt or with a wet cloth soaked in salt water. Cheese can also be directly soaked in concentrated salt water.

5. Molding: Cheese is put into a basket or mold to form a specific shape. In this process, the cheese is squeezed by weight, or the machine will remove any remaining liquid.

6. Maturity: refers to refining, which is the process of aging cheese until it reaches the best mature state. In this process, the temperature and humidity of the cave or room to prevent cheese are closely monitored. An experienced cheese aging expert knows how to treat each cheese correctly, so as to develop the proper taste and texture. For some cheeses, molds in the ambient air give cheese a unique flavor. For others, mold is implanted or injected into cheese by spraying Brie cheese or directly injecting blue cheese. Some cheeses must be turned over, some must be brushed with oil, and others must be washed with salt water or alcohol.

Cheese products

Tools and materials for making cheese

To make cheese at home, you need to buy some necessary tools and materials first. You can buy these items separately or buy a cheese kit * * * a relatively simple choice * * *, including all the necessities. These tools can be purchased from online cheese supply stores, and kitchen supplies stores and shops sell beer brewing devices, usually selling tools and devices for making cheese. Here is a basic shopping list for making simple cheese in small batches in your own kitchen. In addition, check the formula to see if specific and additional ingredients are needed.

Stainless steel pot

Stainless steel is important because it will not react with materials. All-metal pots are durable and evenly heated. And this pot should hold at least 4 to 6 gallons of capacity.

Slotted stainless steel spoon

Like pots, stainless steel spoons are the best because they don't react with materials. Slotting is very useful. When taking curd from the pot, some liquid whey will leak out of the spoon slot.

Cheese wrapped cloth

Cheese cloth is a kind of coarse cotton cloth, which is used to drain whey from curd.

Curing knife

A curdler is a long flat knife used to cut curds. If you make small batches of cheese, you can use a butter knife instead.

Stainless steel thermometer

Choose a stainless steel thermometer that can read 225℉, which can be clamped to one side of the pot to monitor the temperature of the heated milk.

milk

Whole milk works best. Don't buy excessively pasteurized milk. Just buy regular pasteurized milk at the grocery store. If you want to use raw milk or goat's milk, it is easier to find it in gourmet grocery stores or health food stores.

leaven

Healthy bacteria help to add flavor to cheese and begin to acidify milk. A particular cheese needs a particular group of bacteria.

rennin

An enzyme that thickens milk. Most chymosin comes from animals, but chymosin from vegetables can also be used. It is in liquid or solid form.

citric acid

A powder for increasing acidity and separating solid curd from liquid whey.

Lipase powder

An enzyme that helps to develop specific flavors of cheese, such as mozzarella cheese, blue cheese and parmesan cheese.

salt

The salt used to make yogurt cannot contain iodine, because iodine will react with basic lactic acid bacteria. Jewish salt * * * Coarse salt * * usually contains no iodine and can be used.

calcium chloride

Help to consolidate the milk structure of homogenized milk again, thus making it rich in texture * * * Most of the milk sold in grocery stores is homogenized milk * * *.

Type of milk for making cheese

Cheese is mainly made of three types of milk: goat milk, sheep milk and milk milk. Different milk tastes different and has different nutritional content. Some cheese makers use purchased milk sources, while others use milk from their own livestock.

Generally speaking, 10 pound of goat milk or milk can make 1 pound of cheese. Goat's milk is very rich, so you can make 1 pound cheese with a little less milk. The change of milk flavor and fat content depends on the season, different milking time of the day and the reproductive cycle of animals. A good cheese maker knows how to predict all these variables.

Goat milk

Cheese made from goat milk is bare white. Low lactose makes it easier to digest. In addition, goat milk is easier to digest because its constituent particles are evenly distributed. Goat milk cheese usually has a strong smell, and the more mature the cheese, the stronger the taste.

ewe/goat milk

Strong and nutritious goat milk is the most suitable for making cheese. It has more milk fat and protein than cows. Goat milk cheese usually has a sweet, nutty taste.

milk

Milk contains the most carotene in all milk, which adds a yellowish hue to cheese. Cheese made from milk is usually considered to have a local flavor, although the taste can be very different according to the style of cheese.

Three types of cheese crust

Cheese crust is the shell formed in the process of cheese making. It is naturally formed instead of other coverings such as wax and cloth. It is inedible, so it is usually edible.

Although the cheese crust is edible, the question you need to ask is, do you want to eat it? If the taste and texture of the skin enhance the overall experience of cheese, the answer is yes. Just feel it. If the skin doesn't appeal to you, or the texture is too hard, or it tastes bad, don't eat it. After all, the cheese skin is not the protagonist of cheese, but the inside of the skin.

Multi-flowered skin

The multi-flowered skin is white and soft, and sometimes even fuzzy. Cheese makers spray an edible solution containing mold spores such as Penicillium on the surface of cheese. The humidity in the place where the cheese is ripe makes these molds grow, bloom and form skins. The only reason why you may not want to eat the multi-flowered crust is that somehow, the crust and cheese are separated, and the texture of the crust is granular or smells of ammonia.

The cheeses with multi-flowered skins include Brie cheese, Camembert cheese, and San Andrei cheese.

Washed skin

Look at the color of the skin. Does it have obvious orange or red? If so, it may be washed skin. These cheeses are washed with salt water or alcohol, or both, in order to create a humid environment for edible molds. Cheese washed with water is usually the most fragrant, or some people call it "smelly cheese" Cheese usually tastes stronger and saltier, mainly due to salt water and alcohol. Washed skin is edible, although you may not eat it because it tastes too salty.

Natural skin

There is not much human intervention in the formation of natural skin. In a room with controlled temperature and humidity, cheese naturally dries. Over time, this formed a thin shell. Cheese makers monitor this process and sometimes grease the crust.

Cheese with natural crust includes Stilton cheese, Montgomery Cheddar cheese, Dom cheese, canter cheese and Parma cheese.