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← Revision 3 as of 2013-11-15 13:23:51 ⇥
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| == Properties of Cheese == *pH: 3.8~5.5 or 5~7.5 *isoelectric Point: 7~9 or 4.7~5.4 |
= Properties of Cheese = |
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| *Ash: 0.3~2 | == Ingredients == *Rennet, Salt, Cheese Hoop, Cheese Cloth, and Starter(Yogurt) *Optional: Lipase, Colour == Making Cheese == *Warm 5 gallons of milk to 20°C (68°F) *Skim the cream off *Add starter *Let the inoculated milk sit at room temperature overnight (68-72 F, 20-22 C) *Dissolve the rennet *Add dissolved rennet to warmed milk *TEST FOR A "CLEAN BREAK" *Clean Break: When the gel is firm enough to break cleanly as the finger is lifted *Cook the curds *Stir and maintain desired temperature until curd has contracted to consistency of firm scrambled eggs *Separate the curds from the whey *Add Salt the curds *Load the press with the salted curds ---- Source: - http://biology.clc.uc.edu/fankhauser/cheese/cheese_5_gallons/cheese_5gal_00.htm |
Properties of Cheese
- Gel Strength (Bloom): 180~240
- Viscosity : Medium-High
Ingredients
- Rennet, Salt, Cheese Hoop, Cheese Cloth, and Starter(Yogurt)
- Optional: Lipase, Colour
Making Cheese
- Warm 5 gallons of milk to 20°C (68°F)
- Skim the cream off
- Add starter
- Let the inoculated milk sit at room temperature overnight (68-72 F, 20-22 C)
- Dissolve the rennet
- Add dissolved rennet to warmed milk
- TEST FOR A "CLEAN BREAK"
- Clean Break: When the gel is firm enough to break cleanly as the finger is lifted
- Cook the curds
- Stir and maintain desired temperature until curd has contracted to consistency of firm scrambled eggs
- Separate the curds from the whey
- Add Salt the curds
- Load the press with the salted curds
Source: