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== 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

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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:

None: Cheese (last edited 2013-11-15 13:23:51 by Hanwook Chung)