Cheese Making A Step-By-Step Guide for Making Delicious Cheese At Home

By Karina Taylor

Cheese Making: A Step-By-Step Guide for Making Delicious Cheese At Home

Do you love cheese but unable to decide which brand tastes better? 

Are you tired of picking a new brand of cheese every time, so you can experiment what you like best?

Do you love the creamy, rich taste of cheese that just melts in your mouth?

Well, you’re just in luck! Because answering yes to any one of those questions mean this is the perfect book for you!

This book will help you prepare your own rich creamy cheese at home, so that you no longer have to worry about which brand to buy. In this book, you will find the following:

The list of equipment needed to prepare your own cheese.

The techniques that used to prepare rich and creamy cheese.

Your favorite cheese recipes.

So tie your apron and get ready to make your own delicious brand of cheese at home. The days of worrying about the quality, preservatives and chemicals used in making cheeses are long past you because by the end of this book; you will be able to prepare your own cheese right in your home.

• Language: English
• Publisher: Karina Taylor
• Release date: Oct 27, 2015
• ISBN: 9781519947437

Book preview

Section 1 – Getting Started

It is always good to start with the basics before starting anything new. In this first section, important facts that you need to know about cheese making will be discussed thoroughly.

Definitions

Cheese

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Cheese is a solid food made from the milk of sheep, goats, cows, or other mammals. It is made by curdling milk using a combination of rennet (or its substitutes) and acidification. Bacteria help acidify the milk and play a role in defining the flavor and texture of most cheeses. Some cheeses also feature molds, either throughout, or on the outer rind.

Curds

Curds are made by coagulating milk with an acidic substance or rennet. The liquid is then drained. Curds are gel like and soft at first and then after sometime become more cheese like and firm. They are often called green cheese.

You can enjoy curds as it is; they are often called squeaky cheese. That can be breaded and fried or given various shapes and forms. They can also be pressed to make cheese.

Milk

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Cheese can be made from the milk of different animals, including buffalos, goats, cows, horses, sheep, and even reindeers. In North America, cheese is most commonly made from the milk of buffalos, goats, or cows. In order to assure the quality of the cheese you will be making, it is important that the milk is as fresh as possible. You can use raw, fresh milk or pasteurized commercial milk. Commercial milk could be used and may give the best results when combined with calcium chloride.

It is important to know that certain types of milk cannot be coagulated with rennet. Most grocery store milk products are UHT (ultra high temperature) pasteurized cream or milk, which cannot be used to make cheese. Some labels might not say that the milk is UHT treated, but you can check the expiry date. Normally pasteurized milk have an expiry date of only a few days, whereas UHT treated milk can last for several weeks, some even indefinitely. UHT treated milk might be labeled ESL – extended shelf life. Avoid using this type of milk to make cheese.

Coagulation

Coagulation is the process that is used to change liquid (in this case milk)to a thicker curd-like form. This process is also called curdling, which is used to make the liquid form of milk become solid like cheese. Following are the two methods that can be used to coagulate milk.

Rennet