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How to Make Your Own Cheese

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You can make your own simple cheese at home with easy-to-find ingredients and utensils. “Yoghurt cheese” would be the simplest. You may not know much about traditional cheeses, but without the additives, they taste quite like cream cheese or nuefchatel cheese. Milk and acid can produce a soft and simple cheese, similar to ricotta cheese. Once you’ve mastered these recipes, you can make most other cheeses from complex recipes and specialty ingredients like rennet yeast.

Cheese Yogurt (Labneh)

  • Yogurt without sugar
  • Or 1 liter milk & a box of original yeast (female jar)

Ricotta fresh cheese

  • 480 ml whole milk (unpasteurized)
  • 4 teaspoons (about 20 ml) white vinegar, or lemon juice, or citric acid (lemon acid)
  • Salt to taste (optional)

Cheese from Rennet Yeast

  • 3.8 liters of milk (unpasteurized)
  • 4 drops of rennet yeast mixed in 60 ml of cold water
  • 1/32 teaspoon (equivalent to 0.15 ml) warm-loving probiotics
  • 3/4 tablespoon (about 11 ml) non-iodized salt

Cheese Yogurt (Simple)

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Image titled Make Cheese at Home Step 1

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Make your own yogurt (optional). You can skip this step and use store-bought yogurt. But if you want to make a recipe that requires fermentation, you can make a thick “yogurt cheese” from start to finish. To make yogurt, follow these steps:

  • Heat 1 liter of milk to exactly 43ºC, using a cooking thermometer to measure the exact temperature. Do not use pasteurized milk for best results.
  • Mix into the milk a box of original yeast (the female jar) – you can buy it at your local bakery or online cheese store. Alternatively, you can also use 2 tablespoons (about 30 ml) of plain yogurt with live yeast.
  • Instead of straining in the refrigerator as instructed below, strain into a yogurt maker and incubate for 12 to 16 hours. The machine will keep the temperature at 38ºC for bacteria to multiply.
Image titled Make Cheese at Home Step 2

Image titled Make Cheese at Home Step 2

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Prepare items for filtering. Place a basket lined with a 4-layer bucket towel on a large skillet. Use a spoon to scoop the desired amount of yogurt into the towel.

  • You can also tie a towel and hang it over a pot.
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Image titled Make Cheese at Home Step 3

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Store in the refrigerator for 12 to 48 hours. The water in the yogurt will drain off and you will have a soft and silky cheese. The more water you allow the cheese to dehydrate, the thicker and drier the cheese will be. [1]

  • You can make the cheese smoother by using a spoon to mash it.
  • The dewatering process that takes place at room temperature will be faster, but it is also more likely to cause harmful bacteria to grow.
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Image titled Make Cheese at Home Step 4

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Preserve cheese. When the dewatering is complete, place the cheese in a ceramic bowl lined with fabric underneath. Bucket cloth will leave grain marks on the surface of the cheese and will look pretty good, however, you can use any other fabric. Cheese should be used within a week.

  • You can mix in salt or some herbs to go with savory dishes, or add sugar to make it a dessert.
  • You can omit the cheese water (also known as whey protein) or use it in place of milk when making cakes.
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Ricotta Fresh Cheese (Hard to Medium)

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Image titled Make Cheese at Home Step 5

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Pour whole milk into a saucepan. You must use whole milk in this recipe. Non-homogenized milk will give the best flavor to the finished product, but homogenized milk will also give good results. Do not use milk that is labeled pasteurized or UHT milk.
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Image titled Make Cheese at Home Step 6

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Mix acid in milk. Mix the acid and measure the pH of the milk with a water-resistant pH meter. You can move on to the next step when the pH reaches 5.9 – 6.0. [2]

  • The lemon juice will make the cheese taste cool. Fresh lemonade will produce a more pronounced aroma than bottled lemonade.
  • White vinegar will be easier to measure and give you more reliable results when used.
  • Baking-grade citric acid will make the cheese less smelly than vinegar or lemon juice, which some people prefer. You can find them at grocery stores or bakeries.
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Image titled Make Cheese at Home Step 7

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Heat the acidified milk. Slowly heat the milk-acid mixture to 80-85°C, stirring constantly. It’s very important to stir well by hand, if you don’t, the milk will burn. Keep it at that temperature for about 15 to 30 minutes. [3] Stop stirring when milk separates into whey and cheese curds. Do not break them into small pieces.

  • Use an infrared thermometer to measure the temperature of the milk.
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Image titled Make Cheese at Home Step 8

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Filter whey water. Use a spatula to scoop the chunks of cheese onto a thick cloth or a handkerchief. Tie the towel and wring it out so that the water is almost completely drained.

  • You can use a sieve to filter, but that way, some of the cheese clumps may float away.
  • You can rinse the cheese with clean water once to make it taste lighter.
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Image titled Make Cheese at Home Step 9

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Enjoy or preserve cheese. Let the cheese drain for about 5 minutes for a moist and silky finish, or 15-20 minutes for the cheese to dry out. You can leave the cheese in the fridge for 2 to 8 hours for hard cheese. [4] Place cheese in an airtight container and refrigerate and use before the cheese goes sour, usually within 2 to 4 days.

  • To avoid harmful bacteria, don’t leave fresh cheese at room temperature for more than 20 minutes.
  • Add salt to enhance the flavor and prolong the shelf life.

Cheese from Rennet Yeast (Hard)

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Image titled Make Cheese at Home Step 10

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Buy cheese glazes. You can find them at grocery stores, but you’ll probably have to order them from online cheese-making stores. For this recipe, as with most other cheese recipes, you can use any kind of “warm microbiology.” They will do well in temperatures below 39ºC. [5] They are responsible for the precipitation and fermentation of milk. These “good bacteria” will make the milk less susceptible to harmful bacteria.

  • In case you can’t find yeast to sour milk, you can buy pre-soured milk at the store. However, they can be made from yeasts of unknown origin. As a result, you will most likely not make cheese or the flavor of the finished product will be affected. [6]
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Image titled Make Cheese at Home Step 11

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Buy rennet enamel. This is yeast that is obtained from the stomach of animals, but today, rennet yeast is also sold as a plant extract. You can use any type to make cheese. The rennet yeast separates the precipitated milk into whey protein and lump cheese.

  • You can find this yeast in cheese supply stores.
  • If you are using dry rennet yeast, follow the directions for use on the package to convert the number of drops needed to the equivalent number of yeast tablets. Choose the right type of 100% pure yeast.
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Image titled Make Cheese at Home Step 12

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Heat milk in a pure steel saucepan. Use a waterproof thermometer to measure the temperature of the milk. Heat until milk reaches 30ºC. Pots made from scratch-resistant porcelain or made from pure steel are the best choice. Do not use copper or aluminum pots. Acids will contaminate your cheese with harmful chemicals.

  • You can use raw or pasteurized milk. However, pasteurized milk is more difficult to precipitate. Completely pasteurized milk is not used in this recipe. [7]
  • You can use milk with any percentage of fat. Full cream milk will have a richer cheese flavor than low-fat or skimmed milk.
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Image titled Make Cheese at Home Step 13

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Add probiotics (leave cultures) to the milk. Let rest for two minutes. After two minutes, stir up and down to mix the yeast into the milk.
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Image titled Make Cheese at Home Step 14

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Cover and let the mixture rest. Keep the milk in a warm, dark room. The instructions on the package of your yeast pack will tell you how long you should leave the mixture in there. Otherwise, or if you’re using pre-soured milk, wait two hours before performing the next step. [8]

  • At this point, the mixture still looks like normal milk. If it thickens, you may have used too much acid or left it to rest for too long. (This is very likely to happen because you can’t predict in advance how active the bacteria will be.) You can still use it to make cheese, but it probably won’t harden.
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Image titled Make Cheese at Home Step 15

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Warm the milk and add the rennet yeast. Heat milk to 30ºC. Mix rennet yeast with 60 ml of cold water, or dissolve dry rennet yeast in cold water according to the instructions on the package. Mix well as you would add probiotics – up and down.

  • Filtered water will make the cheese making process go more smoothly. [9]
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Image titled Make Cheese at Home Step 16

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Cover and let the mixture rest for 4 to 12 hours. Leave it at room temperature and don’t touch it. Once the cheese has thickened to a hard consistency, you can continue. To test, you can press a clean finger into the cheese and pull it out. If the finger is still clean and whey protein comes out of the hole, your finished product is done. If the cheese still sticks to your finger, wrap it up and try again in 30 to 60 minutes.

  • If after 12 hours the cheese has not hardened, continue. Your cheese may not be able to dry and the finished product will be soft and wet.
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Image titled Make Cheese at Home Step 17

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Skim off the whey protein. Line a piece of bucket cloth in a basket. Place the basket over a pot to catch the water that runs out. Scoop the hard cheese into the basket. Stir in slow motion for about 15 minutes to allow the whey protein to run off.

  • Regular bucket fabric may not be tight enough or thick enough to separate the water from the cheese. You can try a few other materials, muslin is a good choice.
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Image titled Make Cheese at Home Step 18

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Cut cheese into small squares and heat. Gently cut the cheese into small even squares, don’t break it. Place the cheese slices in the steamer. Heat over low heat, stirring frequently until the temperature reaches 38ºC. This can take up to an hour.. [10]

  • Continue heating until the water has evaporated. At this point, the cheese will hold its shape, but when you pick it up, it will break. [11]
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Image titled Make Cheese at Home Step 19

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Complete the cheese dish. When you are satisfied with the feel of the cheese, add salt to enhance the flavor and preserve the cheese longer. Alternatively, you can shape the cheese, and/or mix it with herbs, fruits, or nuts.

  • Store cheese in the refrigerator or in a cool, dark place.
  • Image titled Make Cheese at Home Step 20

    Image titled Make Cheese at Home Step 20

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    Learn a few more cheese recipes. You can make hundreds of different types of cheese using different strains of bacteria, different coatings, different amounts of whey protein isolate, and many more variations. Try making mozzarella and cheddar cheese, or meet dairy professionals to learn more.

    • Advice

    • Don’t use cheesecloth for soft cheeses. The fabric eyes are too thin and the cheese will slip through. The muslin fabric has tighter eyelets.
    • Some cheese recipes call for thermophilic strains of bacteria, which require hotter temperatures. You cannot use them in recipes for mesophilic bacteria or vice versa.
    • The acid method of cheese making will result in a finished product that closely resembles fresh ricotta cheese, but uses ingredients that are easier to find. To be precise, it would be called “curd cheese”.
    • Each type of cheese, whether cheddar, or mozzarella, or Cpby uses different strains of bacteria, and has different processing steps. For example, cheddar cheese needs to be turned several times after it has drained (at 80 degrees) to produce acid. That process is called cheddaring. The Cpby cheese is again drained, and then placed back into the water bath. This is a type of cheese that has been rinsed with water.

    Warning

    • Don’t leave cheese out in the hot sun. It will spoil and taste bad. Ideally, store cheese in the refrigerator for later use.

    Things you need

    Cheese Yogurt

    • Thick bucket cloth
      • Can be purchased at cheese supply stores or websites.
      • Cheesecloth from the regular stores is made for crafts and have large hpes
      • If you’re making soft cheese, use muslin
    • Baskets
    • Pan

    Ricotta fresh cheese

    • Pan
    • Cloth bucket or handkerchief
    • Spoon
    • Thermometer
    • Kitchen

    Cheese from Rennet Yeast

    • Stir spoon
    • Thermometer
    • Water-bath steamer or cast (porcelain) pot
    • The thermometer has a temperature range of 21–82ºC.
    • Thick bucket cloth, preferably muslin
    • Baskets
    • Kitchen

    You can make your own simple cheese at home with easy-to-find ingredients and utensils. “Yoghurt cheese” would be the simplest. You may not know much about traditional cheeses, but without the additives, they taste pretty much like cream cheese or nuefchatel cheese. Milk and acid can produce a soft and simple cheese, similar to ricotta cheese. Once you’ve mastered these recipes, you can make most other cheeses from complex recipes and specialty ingredients like rennet yeast.

    Thank you for reading this post How to Make Your Own Cheese at Lassho.edu.vn You can comment, see more related articles below and hope to help you with interesting information.

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