The following information is for your reference:
Cheese making
Author: red pupil
Many people don't like boring talk, and more people want specific methods of making cheese. Although it is necessary to understand the culture of cheese, they still can't resist the most direct request-teach everyone how to make cheese! Therefore, this paper introduces the method of making cheese, hoping to benefit the majority of cheese lovers.
Before making cheese, you should look at what equipment you have at hand to support your cheese making. Here, we first introduce the family cheese making method.
Family cheese making equipment:
Heating pot (more than 50 liters)
steel wire gauze
gauze
Acidity meter
thermometer
Stirring rod
Rubber gloves (medium and long sleeves)
Heavy objects (for squeezing curd)
salt
fuse box
Starter (fresh milk contains fermenting bacteria)
Chymosin (explained in detail later)
Precautions:
The heating pot should be heated with two layers of water insulation.
The sanitary condition of the production space is strictly disinfected.
Any of the above problems may lead to inexplicable failure, so we must carefully check all links.
The first step-collecting milk source, cheese as the name implies, you have to use milk to make this food. You can see what kind of milk you have around you. Milk sources for making cheese are generally divided into milk and goat milk.
Milk-milk milk, buffalo milk, yak milk and yellow milk.
Goat milk-goat milk, sheep milk
Generally, there are few fresh milk sources in cities, and there will be a small amount of milk sources near the edge of cities. If you can't get fresh unsterilized milk, you can't make the most traditional cheese. Then you'd better think of another way! Bagged pasteurized whole milk can also be considered, but the quality is relatively poor, and the ingredients containing stabilizers and preservatives will also make fermentation fail (preservatives will also kill lactic acid bacteria as microorganisms). Unless you are sure that this milk source product does not contain these ingredients, you should honestly look for real fresh milk!
Introduction of key links
Making milk source:
Use milk sterilized at a low temperature of 63 degrees Celsius, because milk sterilized at a high temperature can no longer be used as raw material. If you get fresh milk from dairy farmers, in addition to filtering, heating and disinfection, you should inform the supplier in advance, and don't over-feed the cows with a lot of water the day before milking, which will reduce the quality of milk.
Disinfection link:
In the manufacturing process, harmful microorganisms always appear in unexpected places. Or when the cheese is ripe, it will make you fail, or it will breed harmful mold spots (excluding the cheese added with mold). The contaminated cheese cannot be eaten, so the tools for making cheese must be disinfected as much as possible. Because there are many bacteria in your hands, and you need to touch hot water in the process of making cheese, it is recommended to wear sterilized rubber gloves.
Temperature control:
Don't underestimate the control of temperature. Many lactic acid bacteria necessary for making cheese have a corresponding temperature range. For example, Streptococcus thermophilus in cheese belongs to a high-temperature fermentation strain. In the process of heating milk, if it is lower than the fermentation temperature, there will be insufficient acid production. Although some cheeses don't need to produce yogurt, they need rennet to coagulate directly, but proper flavor will undoubtedly add a lot of meaning and greatly enrich the variety of cheese. However, if the temperature is too high, it will prolong the time of curd, and at the same time there will be cooking taste.
1, measure the temperature with a thermometer from time to time.
2. Don't heat the milk directly, but heat it over water. (large and small pots)
Application of acidity meter;
Tools for determining the fermentation stage and evaluating the effectiveness of lactic acid bacteria.
Starter and chymosin:
First, put the starter into a small amount of preheated milk to "completely" dissolve. Chymosin needs to be shaken and dissolved with pure water.
The above points are the basic precautions for making cheese. If you are patient enough and want to love this perfect food forever. Then prepare patiently, don't hope to succeed at once, perseverance is more important. It took an Italian chef nine years to learn how to make three kinds of cheese.
The method of making "Haoda" cheese, and the characteristics of this cheese are believed to have been understood a little. It ripens in a short time and has a light taste, which is very suitable for the tastes of Chinese people.
Basic materials:
Milk: 20 liters
Starter: 4g
Chymosin: 4g
The temperature is carried out in the first stage: during 32 degrees.
1, warm milk
2, adding a starter,
3. Cut the curd
The temperature is carried out in the second stage: during 40 degrees.
4. Chymosin
5, add pressure
The temperature goes to the third stage: normal temperature.
6. Forming
7. Pressurization
8. Add salt
9, mature-5 degrees Celsius
Detailed step explanation:
1. Warm the milk: put the milk into a double-layer heating pot, slowly heat it to 32 degrees Celsius, add the leavening agent melted with the milk, and stir for 5 minutes, fully and evenly. Then let it stand for one and a half hours, then add chymosin dissolved in purified water, slightly heat it to 40 degrees, and let it stand for another 30 minutes. There is an intermediate heating link at this stage, I hope you don't forget it.
Second, cut curd, the milk is fermented by starter to produce acid and coagulated by rennet. At this time, the milk has become a block, so it is necessary to prepare to cut curd. There is a way to grasp the cutting opportunity, that is, insert it into the coagulated milk block by hand and slowly pick it up. The milk block presents a broken shape stirred by the bean curd brain in the north. At this time, you have to hurry.
Cutting curd is not carried out with a kitchen knife, but with a U-shaped knife and a cutting grating in the factory. If you really can't find it, you can think of any way to cut the curd into 2 cm square clots and leave it in this state for 10 minutes. As for the method, use your head! Ancient cheese makers had no modern tools. Remember, it's a 2 cm square curd block.
Third, the curd is stirred and heated
After standing for 10 minutes, you need to stir it gently, not break it! Back with a spoon, slowly stir in one direction for 10 minute, and the translucent whey will be discharged quickly. Put it in a metal basket (the purpose is to separate the curd, which is convenient for scooping whey) and scoop out the whey in the pot 1/3. Take out the metal basket, slowly add hot water, while stirring. It takes about 5 minutes to raise the temperature to 40 degrees Celsius, then let it stand for 20 minutes and stir it again until it is crushed, just like slag.
Fourth, pressurization
Put these pieces of curd into gauze, filter them, and squeeze them gently to remove whey. The curd and gauze are put into a basin, and a clean weight, which can be a processed stone, is pressed on it. Let it stand for 30 minutes and wait for the milk cubes to ferment further.
V. Forming
Take out the hardened curd block, cut it into a rectangle of 3-4 cm, and put it into a mold with holes to facilitate the continuous discharge of whey. A small conformal mold is inserted above, and stones are placed to continue pressing. Because this time the stone can't press directly on the curd block. This pressurization needs 1 hour.
Sixth, add salt
Take out the curd block, turn it upside down, re-wrap it and pressurize it for 6-8 hours. Do you see the dawn of success? Take out the surface of the curd and spray some medical alcohol for disinfection, and then sprinkle salt on the surface of the milk block, so as to prevent miscellaneous bacteria. But the salt must be hygienic and fresh.
Seven, mature and dry
At this time, you should dry the cheese at room temperature (25 degrees Celsius) for 3 days, and then spray it with alcohol for disinfection. Keep it for 3-4 days. And the cheese is completely sealed and stored in a refrigerator at 5 degrees Celsius for 2-3 weeks, waiting for the final ripening.
At this point, this paper has completely introduced the production method of Haoda cheese, hoping to help cheese lovers.