Do you know how to make cheese at home?
Research suggests that the production of cheese dates back to the 8th century, Greece and work your way to Rome and other European countries. According Ricki Carroll in the book “Making Cheese”, “cheese was a staple in biblical times, as well as honey, almonds and wine. Apparently, the ancient Greeks had a real affinity for cheese. ‘Aristaios , son of Apollo was considered the cheese donor. Homer sang of cheese in the Odyssey and Greek Olympians trained on a diet consisting primarily of cheese. “When he came to Rome, the Romans added herbs and spice cheese and smoked cheese also found.
In Europe, cheese is mainly in farms for home consumption or for local sale. At that time, they did not have a basic understanding of science, at least in respect of cheese, and so the women of Normandy, France has found a quick way to make cheese. milk with rennet helps coagulate the curd into small molds to form streams cheese, sprinkled with salt and then stored in a wet basement until the cheese mold has grown and developed as features. England was also known for his soft cheeses, moisture based, but over the years, as demand began to increase the changes of hard cheese, low humidity that could be transported over long distances without having to lose. Here’s how they take more industrial techniques such as cooking at high temperatures to produce dry rind cheese. This technology has quickly found its way to America and to define the next 300 years or so of cheese.
In the US, the cheese is mostly farms, small scale until 1850. In 1851, a father and his son established the first industrial manufacturing plant where the churned cheddar cheese in large quantities. They produced up to 45,000 kg of cheddar cheese and all of a uniform quality. This format is removed instantly and 1860 were three cheese factories in the United States.
Where all things Home: Milk
Sunil Bhu, dairy products and owner of Flanders professional cheesemakers said “The quality of the milk used is at the heart of the production of cheese. In India, a lot of what you eat is adulterated so we are very careful where we source our milk from because it can make or break the taste of cheese. ”
Seven-eighth milk is made from water and one eighth of which is made from protein, fat and minerals. When milk is coagulated, the water evaporated and the remainder of the milk solids. These solids are those that determine the nature of the cheese, which can vary with the animal and the breed that you choose. The flavor of the cheese depends on the type of milk used. goat milk cheese makes it a little softer and yellow. It is delicate, it should be cooked to a slightly lower than that of cow’s milk temperature. It also offers the cheese is slightly spicy and pepper. Sheep milk has less water and milk solids so it gives higher performance. It is therefore not necessary to use as much salt or rennet.
Pasteurized or not: Hugh Fearnley-Whittingstall Guardian suggests that cheese cook at home trying to unpasteurized raw milk and as it is more comprehensive and creamy. But in India, how do you know that has not been contaminated by pathogens? According to David B. Fankhauser, Professor of Biology and Chemistry (http://biology.clc.uc.edu/) may be added calcium chloride to milk store bought because it is pasteurized. In fact, pasteurization removes calcium from milk is necessary because it helps prevent clotting and curd disintegrates when shaken. Some people also use low-fat milk, but it does a cheese much smaller and probably not as creamy amount.
starter cultures are essentially carefully selected bacteria used to develop acidity in milk. The acidity, in turn, stimulates the rennet to coagulate the milk. The whole process is known as maturation. Juliet Harbutt said, “each bacterium in culture works in specific settings: slow .. Some work, some blow when the acidity level has increased and some create holes Some people also make their own standby startup milk”
Traditionally, many varieties of cheese made with rennet, an active ingredient that helps the coagulated milk. In the early days, the rennet from the stomach tissue of a sacrificed calf. But now most cheesemakers use the vegetarian version of rennet, which could be made from the bark of the figure or any other plant for coagulant properties. Rennet is used in most types of cheese, but a bit of fresh cheese such as cottage cheese and cottage cheese can be done without it also.
The hardest part of making cheese is the aging of the cheese. Once you have finished boiling, strain and pressing the cheese, which must be stored in a warm atmosphere with sufficient air flow to age. How fast or slow time depends on the moisture level in the past the air, moisture and salt in the cheese. The type of cheese in question can also age differently in the same environment. For some cheeses such as cheddar, it is also necessary to create a surface crust to store them. It is essentially a tasty cheese mold everything holds together any age, allowing you to create an almost seamless interior with a solid outside. Some types of French cheeses are stored with sterilized coal dust around them.
How to make cheese at home
We have recipes for the type of cheese that makes you dream. stabilizers soft, fluffy and soft, with a creamy texture and free of chemicals and preservatives. So put on an apron and get some cheese delicious homemade.
1. Cottage cheese (paneer)
It is soft, friable and an ingredient for cooking. You can spice up with flakes, salt and pepper and cook or dropping on a loaf of bread and enjoy a snack at night. (See recipe here)
2. Labneh yogurt or cheese
It is a yogurt based spreadable cheese, you only need three ingredients: yogurt, salt and dried mint.
1. Take some yogurt and smooth until uniform.
2. Add a little salt and mix. Add mint.
3. Hang the mixture into a fabric of muslin or cheese and let stand for 24 hours.
4. When you take the cheese after a day to be more like clay and can be deployed in small balls and let in olive oil.
3. Homemade Ricotta
It tastes a bit like paneer and is ridiculously easy to do. You can use it in salads, on bread or as a filling for ravioli. Take 2 liters of whole milk, of a cooking thermometer, something acid such as vinegar or lemon juice and salt. This should yield about a cup of cheese.
1. Heat the milk to somewhere between 80-93 degrees Celsius.
2. While the milk is heated, put 1/4 teaspoon of salt.
3. When the milk reaches the right temperature, turn off heat and add a little acid. 1 tablespoon per Lite.
4. Immediately, the milk begins to curdle. Lift the clumpy portion and put it in a cheese cloth and voltage for an hour at least.