Cheese Making Articles
Cheese is a passion of mine - I have been making it at home for several years. Please have a look at the article Doug's Cheeses to see the wide variety of types of cheese that can easily be home produced. I also run one-day Cheese Making Workshops to teach anyone this long lost skill.
Throughout the world there are hundreds of cheeses, all with slightly different approaches to making them, sometimes with fascinating stories about how they came about, but, whatever the variation, they all follow some basic principles. Cheese is created by causing the coagulation of milk proteins. The liquid (the whey) is drained from the coagulated solid protein (the curd), then salt can be added to help with drainage, taste and maturation. Hard cheeses are put under pressure to ensure the whey is squeezed out, whereas softer cheese is allowed to drain naturally. The soft cheeses, however, do not last as long as the hard cheese.
The two usual ways of making cheese are:
1) souring milk by using an acid as demonstrated in my Cottage Cheese Recipe,
2) using a culture to form lactic acid before adding an enzyme (Rennet) to coagulate the milk.
Thus, the usual steps to making cheese are:
- Adding a starter to warm milk and allowing enough time to ripen.
- Adding rennet and leaving to coagulate.
- Cutting the coagulated milk into curd.
- Stirring draining and working with the curd.
- Adding or treating with salt.
- Maturing the cheese.
Please be aware, only stainless steel or plastic utensils should be used, as cheese whey can be quite caustic.