make cheese in your own kitchen: here are some delicious recipes to try. - stainless steel ice balls
Making cheese is a great way to preserve the supply of milk.
Some cheese can be aged for two or more years without refrigeration, while others have a shelf life of two or less years.
We freeze soft cream cheesestyle cheeses.
We wax Cheddar, Colby and Palma people because they will keep it for a long time.
We also made a marinated mutton sauce with herbs and oil.
It has no problem in the jar placed in the cabinet at room temperature for a few months.
The cheese is basically milk, culture, and curd enzyme.
All cheese will turn white unless you apply the color.
I have never done this because it is totally unnecessary.
Different types of cheese are the result of the type of culture used, temperature control, and cooking time.
Some cheeses, such as blue cheese, brie cheese, Swiss cheese or strong cheese, do require special enzymes to change the character of the cheese.
Forget to make American cheese.
The United States seems to have fallen in love with it, but it is not considered real cheese at all.
This is true, but this is the result of several kinds of cheese mixed with milk and stabilizer and then pressed into the neatsquare seen in the store.
Since it is no longer a recognized cheese type such as Cheddar, Colby, or Switzerland, it is now considered cheese food.
Check the label the next time you go to the supermarket.
You won't have the equipment you need to copy American cheese at home. [
To get started, you need to consider what kind of culture or beginner to use.
The milk is solidified by the enzyme.
Cheese wax, cheddar and Parmesan are essential.
Cheese wax is reusable.
It can be washed in warm water, dried and melted repeatedly.
This is an investment in making cheese in your home.
Get some good recipes and you should be on your way to making your own dairy products.
Culture, wax, and curd enzymes can be purchased from any cheese production and supply company.
Some basic information 1.
Pots and utensils: Only stainless steel or unbroken enamel is used when making cheese.
The acidity in the cheese causes aluminum to enter the cheese.
Any stirring or cutting tool is good as long as it can be disinfected, not made of aluminum. 2.
Salt: use only non
Add salt, such as kosher salt or canned salt.
Iodine will make your cheese Green. 3.
Cheese Press: you need this if you are going to make wax cheese.
You can make one with an empty coffee can.
Cut out both ends and cut a wood follower to fit the opening.
Small red bricks can be wrapped in foil for heavy objects.
Here are several kinds of cheese with moderate price.
The best deal was made by Hoegger at around $60.
Anyone who uses wood can make it on their own. 4.
Cheese wax: do not replace cheese wax with paraffin wax or beeswax.
I have tried it but they don't work.
Cheese wax is softer and more flexible than other types. 5.
Condensed milk enzyme: it has liquid or tablets, as well as vegetables or animals.
They all work very well.
These tablets are placed on the shelf, but the liquid rennet needs to be refrigerated.
However, its life expectancy is two to three years.
It has never really died, but it loses about 2% of its vitality every month.
As you get older, you can compensate for this by adding more rennet.
Liquid condensed enzyme is a necessary condition for the manufacture of soft condensed enzyme.
Don't buy Junket brand rennet from the grocery store.
This is not the same as cheese curd enzyme. 6.
Start culture: culture freeze
Dry small packaging.
Some must be re-made before use.
These are considered conventional cultures.
The others are called DVI (
Direct vaccination VAT.
This means they can be added directly to the heated milk without having to cultivate them first.
They are a real time saving and convenience for occasional cheese makers.
The downside is that they usually cost more to use.
I like them better because they are more convenient.
If money is a problem, then those things that can be redefined are cheaper in the long run.
Their downside is that it is necessary to re-cultivate the culture on a regular basis like yogurt to keep their lives and work normal.
These cultures are divided into two basic types. -
Warm and gentle.
High temperature is a kind of heatloving culture.
For cheese that must be heated to a higher temperature, such as mozzarella, Parma, or Swiss and Italian cheesetype cheese.
Yogurt also has a culture with athermophilic.
Love the culture of heat, will be destroyed at a higher temperature.
90% of cheese is made from it.
Buttermilk is made of mild culture.
I often use these items as a cultural alternative in some recipes. 7.
Cooking curds: you need to cook curds most of the time (
Cooking company they)
A pot of hot water works better than a stove.
You can add more or less hot water as needed to better control the temperature. 8.
Cheese cloth: Don't buy cheese cloth from the grocery store.
This is not a real cheese cloth and will not work for anything.
The cheek cloth is a much thicker muslin type 100% cotton.
It can be cleaned in hot soapy water with bleach and used repeatedly.
The best way I can describe is that it reminds me of the diaper material ---
Not pre-folded, but old
We make our own diapers.
You can almost see it when you lift it up, but it's not clear.
The old pillowcase is perfect for draining cheese.
I cut these and wash them with hot soap and bleach water.
They made a nice square with cloth that could be reused for a few years until they were really worn out.
In order to hang the cheese, we use the old laces and we also bleach and use them over and over again.
Before use, make a big knot at both ends of the lace.
This will prevent the laces from slipping out when the cheese is hung.
The cheese hanging on the handle of the cabinet will really make a mess. 9.
Aging: waxed cheese can be aged in many ways.
Ideal temperature between 55 degrees and 60 degreesdegrees]F.
Great work in basement or root cellar. A non-
Working refrigerators or freezers can be used to prevent rodents.
I was really lucky to use a tight freezer. fitting lid.
I put it in my basement and put cheese in it 1-1/2 years.
Unwaxed cheese can be kept for months if oil is applied.
Any cheese will do a good job, but you need to make sure that all the cheese is completely soaked in the oil.
Mold needsair growth. [
Milk: any kind of milk can be used to make cheese.
My recipe was made with whole milk.
If you are saving cream for making butter or ice cream, you can make cheese with the rest of the milk.
Milk must be cleaned, cooled properly, or sterilized and heated by pasteurized-treated.
If you make cheese with raw milk, cheese should age for 60 days or more.
Any harmful bacteria will not survive after 60 days. 11.
Pasteurization: there are pasteurizers available for purchase, but the work can also be done on the stove.
Use the double pot method to place one pan in the other.
Add a few inches of water to the outside pan, heat the milk until it reaches 161 degrees, stir to make sure the milk is always at an even temperature, and then put in ink filled with very cold water, for rapid cooling.
Even if you decide not to disinfect the milk, fast cooling is the most important step for you to have good milk
Taste the milk and make a successful cheese.
Candy thermometers have a good effect on pasteurization.
It can be hung on the side of the pot.
Once you know how long it will take for the milk to reach 161 degrees Fahrenheit, you can set a time to prevent the milk from accidentally overheating.
Note: The cheese cloth will not run out of this cheese.
You must use Muslims.
As I like to say, hit the cheese cloth or the box cloth.
Casecloth is just an old pillowcase whose seams are opened to form a large square cloth.
It can be washed off in hot soap bleach and then reused until the cloth is worn out.
Tying the laces will drain the cheese.
You can replace cream cheese with this cheese.
We like to mix herbs and spices and make cheese balls.
Since this cheese is versatile and easy to make, I recommend it as one of the first cheeses for beginners.
Ricotta is a fresh Italian cheese.
It is traditionally made from fresh whey left in the cheese making process.
Italy is verymild and is used in many Italian dishes such as noodles or stuffedmanicoti.
In addition to the soft French cheese, you can make the rest of the whey using all the cheese
Goat cheese, soft mold or herbed goat cheese and Neufchatel.
These cheeses are made with a drop of rennet, which is not enough for Lisota.
The whey has to be very fresh, so on the day you are already making other types of cheese, plan ahead to make the whey cheese.
The yield was very low and whole milk was added to increase the yield.
There are several ways to make ricotta.
Here are some interesting attempts.
Ricotta can be used in many recipes and it is great in cake mixture and other recipes.
In addition to adding extra protein, it also makes the cake rich and moist.
You can also stir it to smooth, add some herbs or dipping sauce and dip it or apply it.
Becausericotta is a very mild cheese that blends well with other dishes. Becreative.
The mozzarella cheese seems to be a type of cheese we often make, and there are many ways to do it.
The old world's traditional mozzarella cheese takes longer to produce, but the production per gallon is higher.
The quick mozzarella cheese is simpler and faster to make.
The cheese is very good and is used in many recipes except for pizza.
The following recipe will produce a very milk mozzarella cheese.
If you prefer the more intense mozzarella cheese, you will need to add the alipase powder.
Cheese production and supply companies can buy enzyme powder, which is usually added at a rate of 1/8 teaspoons per two gallons of milk.
Before adding milk, be sure to mix in water to dissolve the powder.
Mozzarella cheese is a very interesting cheese.
It doesn't need a lot of expensive equipment.
You don't need a cheese juicer and you can eat it fresh.
The children especially like to eat cheese.
I use a liquid rennet because it can produce more kinds of cheese, which is cheaper than tablets.
Both calves and vegetables are equally effective.
The mozzarella cheese is heat treated in the final stage to achieve the desired stretching effect.
This can be done on a microwave or stove.
Because the mozzarella cheese needs a high acidity in the cheese before stretching, we added the lemon acid powder to speed up the process.
The old world's traditional mozzarella cheese by adding a culture and allowing it in two-
One Hour or More
All cheese should be made in stainless steel or unbroken porcelain pots.
Don't use aluminum, because aluminum can penetrate into cheese.
Use only cans or not
The iodine salt will make your cheese a little yellow. green tint.
It is better to use a hot water sink to increase or decrease the temperature of the cheese.
You can add more hot water as needed without burning the milk.
Lemon acid powder can quickly increase the acidity of cheese, thus stretching the cheese.
This is a quick way, but the traditional mozzarella cheese slowly gains acidity by adding a culture and letting it mature.
The cheese supplier offers lemon acid powder, which the pharmacist sometimes orders.
Candy and cake decoration supply companies often have, as hard rock sugar is made with citric acid.
High temperature culture can be heated to 110 [degrees]F or more.
I used to cook a lot of Italian food.
Cheese and so on. It is anold-
Traditional culture is sometimes referred to as traditional culture or ordinary culture and must be remade before use.
Another more popular is the DVI high temperature culture.
DVI represents a direct agent that can be added directly to the heated milk.
The old world's traditional mozzarella cheese needs a little practice to know the exact time to start the stretching process, but this mozzarella cheese is well worth the effort.
The yield per gallon of milk is higher than the mozzarella cheese made of lemon acid powder.
However, citric acid can guarantee that the stretch is ready when you stretch. The old-
Old fashioned mozzarella cheese takes longer, and with the help of high temperature cultures, the sour flavor will be reached over time, so it can be a bit tricky to know when the cheese is ready to stretch.
Continuing to practice can help you make this cheese better.
Source of cheese supply: Hoegger Supply Company
Mail box 331, Fayetteville, GA 30214; 1-800-221-4628; www.
* New England cheese supply
MA01330 Ashfield PO Box 85; 413-628-3808; www. cheesemaking. com.