Cheese, with its delectable tastes and textures, has become a staple in many households worldwide. Despite its availability in supermarkets, making cheese at home has been a burgeoning trend.
This article aims to explain the process, techniques, and science behind making perfect cheese at home.
By the way, with your newly honed skills in this article, you will also be perfectly primed to venture into the world of homemade Greek style yoghurt making.
The Basics of Cheesemaking
Cheesemaking is a process that involves curdling milk and then draining it to separate the solid curds from the liquid whey. The curds are then processed further to produce cheese. While the specifics of each type of cheese differ, the essential steps remain the same.
Ingredients
The four key ingredients in cheese are milk, starter culture, rennet, and salt.
- Milk: This is the base ingredient for cheese. The type of milk you choose can greatly influence the final product. While cow's milk is the most commonly used, goat, sheep, and even buffalo milk are also used in various cheeses.
- Starter Culture: The starter culture is bacteria that ferment lactose (milk sugar) into lactic acid. This acidification process gives the cheese its characteristic flavor and texture.
- Rennet: Rennet is an enzyme that curdles milk, causing it to separate into solids (curds) and liquid (whey). It can be sourced from the stomach of ruminants (traditional rennet) or from vegetable and microbial sources.
- Salt: Salt enhances the flavor of the cheese and acts as a preservative.
Equipment
Basic cheesemaking equipment includes a large stainless steel pot, a knife to cut the curds, a thermometer (or your finger), a slotted spoon for stirring and transferring the curds, cheesecloth for draining, and a container for storing the cheese.
Step-by-Step Guide to Homemade Cheese
Choosing Your Milk
In our exploration , a crucial detail came to our attention regarding the types of milk available in Australia. While labels on most supermarket milk state that the milk is pasteurized, which is actually fine for cheese-making, we stumbled upon an interesting fact. Contrary to what's indicated on the packaging, most of these milk brands are, in fact, ultra-pasteurized.
The difference lies in the heat treatment process that the milk undergoes. Pasteurized milk is heated to a lower temperature that maintains the healthful bacteria, essential enzymes, and proteins intact, making it a favorable choice for cheese-making.
However, ultra-pasteurized milk is subjected to much higher temperatures during processing. This intense heat sterilizes the milk, thereby eliminating the good bacteria and destabilizing the vital enzymes and proteins. As a result, ultra-pasteurized milk is not unsuitable for cheese-making and will not form any curd as the destabilised proteins didn't react to the rennet.
Our discovery was that this ultra-pasteurized milk is more widespread than expected, and it doesn't yield the desired results when it comes to forming the perfect cheese curd. So, if you're setting out on a cheese-making journey, remember to verify the type of pasteurization used on your milk, even if the label only states 'pasteurized'.
Step 1: Sanitization
Start by sanitizing all your equipment. Cheese is vulnerable to contamination, so cleanliness is paramount. To ensure the best outcomes and due to the delicate nature of cheese, it's advisable to use a stainless steel pot and steer clear of harsh chemical or alcohol-based cleaners.
If you must use these cleaners, make sure to rinse your equipment and dry thoroughly afterward. This will help to eliminate any lingering traces of the cleaner or chlorine from tap water. Remember, the goal here is to create a clean environment for your cheese-making, not to introduce foreign substances.
Step 2: Heating the Milk
Pour the milk into the pot and slowly heat it to the temperature recommended for the specific cheese you're making.
Many of the most beloved homemade white cheeses, including fetta, mozzarella, and ricotta, rely on achieving good temperatures during the preparation process. These temperatures usually range from 85-105°F (29-40°C).
If you don't have a thermometer handy, there's no need to fret. There's an old-fashioned, yet surprisingly effective method to estimate this temperature range: using your finger! When the milk feels neither hot nor cold to touch — essentially, it matches your body temperature — you're in the right ballpark.
This method harks back to the traditional cheese-making techniques employed by shepherds. With fresh milk straight from the cow or goat, there was no need for extra heating or specific equipment. Naturally, the temperature of milk from these animals falls within our target range, roughly between 101-104°F (38-40°C) and is close to our body temperature.
Step 3: Adding the Starter and Rennet
Now that your milk has reached the perfect temperature, it's time to add your starter culture. Stir it gently into the milk for 2 minutes, then give it an hour to start working its magic. This process will convert the lactose in the milk into lactic acid, a crucial step in the cheese-making process.
Note adding rennet can be a little tricky, as it needs to be distributed evenly throughout the milk. Here's a handy tip we've picked up: dilute the rennet in a half glass of boiled, cooled water first. This helps disperse the rennet more quickly and evenly when you add it to the milk.
Just a word of caution: if you're using tap water, ensure it's been boiled and cooled to remove any chlorine, which could interfere with the rennet.
How much rennet do you need? Most microbial rennets recommend using 0.5 ml per 1 litre of milk. To put that into perspective, one teaspoon is approximately 5 ml, so you'll need 1/5 of a teaspoon per litre, or one full teaspoon for 10 litres of milk.
Do remember that in order to yield a satisfying amount of cheese, you'll need more than a litre or two of milk. It typically takes 7-8 litres of fresh milk to produce 1kg of cheese. So, if you're planning to enjoy a good portion of homemade cheese, make sure you've got enough milk to start with
Step 4: Curdling
Once stirred, cover the pot and let it sit undisturbed at a consistent temperature for about an hour as above. The milk should set into a semi-solid state, similar to custard or jelly.
Step 5: Cutting the Curd
Cut the curd into small 6 or 8 pieces in the pot to help expel the whey. The size of the cut curd can affect the cheese's final texture – smaller curds will make a denser cheese, while larger curds will result in a softer cheese. After cutting, let it sit undisturbed for a few minutes.
Step 6: Draining
Pour the curds into a cheesecloth-lined colander to drain the whey. The length of draining time can influence the cheese's moisture content and texture.
Step 7: Salting and Molding
Finally, add salt to the solid blocks of cheese and place them in a container. You can add some fresh whey (that came out during draining). You can also use whey for other purposes
From Cheese to Creativity: Making the Most of Leftover Whey
When cheese-making, whey is the nutrient-rich byproduct that forms after milk coagulates (it is the liquid that came out). Not only is it packed with protein, vitamins, and minerals, it also boasts potential health benefits, making it an incredibly versatile ingredient.
Primarily used in protein powders, whey is loved by athletes and bodybuilders for its high leucine content, an essential amino acid known to support muscle growth and repair. Beyond fitness circles, whey also contributes to health by helping regulate blood sugar levels, as noted by a 2005 study from Lund University.
In the kitchen, this ingredient doesn't need to go to waste. Used as a dough conditioner, it can replace skimmed milk in baking, or even serve as an egg white substitute. Whether incorporated into bread, pancakes, or muffins, or added to pasta water and homemade pickles, whey enhances flavour and fermentation.
Outside, in regions known for cheese production, it is sometimes sprayed over hay fields as a natural fertilizer. It even finds its way into beverages, like Switzerland's popular Rivella.
Do note, however, that due to its lactose content, whey should be avoided by those who are lactose intolerant. Despite this, its versatility and nutrient-density make whey a valuable byproduct, proving that creativity in the kitchen can lead to sustainable practices and healthy alternatives/
Final Thoughts: Aging and Enjoying Your Cheese
After unmolding, many types of cheese need to be aged or ripened to develop their full flavor and texture. The aging process could take anywhere from a few days to several months or even years. However, some cheeses, like feta, ricotta and mozzarella, can be enjoyed fresh.
Making cheese at home can be a rewarding endeavor, allowing you to control the ingredients and customize flavors to your liking. It is also a practical way to learn about the fascinating science behind cheese transformation. As with any new skill, patience and practice will lead to improvement. So, don your apron, and let the cheesemaking begin!
