Transcript Making Cheese

Making Cheese
Making Cheese
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Warm the milk slightly
Add a started of lactic-acid producing bacteria
Milk becomes slightly-acid, rennin is added. This causes the milk
protein to settle out. (Renin – enzyme which causes milk to settle out)
Milk protein casein coagulates to form the curd.
Curd is then cut to separate the whey, clear liquid that contains
some of the water-soluble substances in milk.
After curd is cut to remove the whey, it is mixed with salt.
Packed into cheesecloth-lined hoops. Cheese is called “green
cheese” at this point.
Dried for several days
Coated with hot paraffin-prevents moisture loss during curing
Cheese is placed in a ventilated room at a controlled temperature
about 50°F, to develop the desired flavor.
Warm Milk
Add a starter to separate “curds” (solids) from “whey”
(liquids) (Unripe cheese stops here – cottage
cheese)
Mix curd with salt and cover with cheese cloth and
wax for aging
Place in a ventilated room to cure
Ripened cheese's longer for a stronger taste/flavor
Ex. Mozzarella, cheddar and parmesan
Coagulating Milk Protein
Milk contains many different proteins, but 2
major ones are involved in making cheese.
The two proteins are casein and whey.
When an acidic food or milk-clotting enzymes
such as rennin are added to milk, the two
proteins separate. Casein clumps together
into solid groups called curds, as in cottage
cheese. The whey is a thin, bluish liquid that
remains after the curds clump. Many
different dairy products are made by turning
proteins into curds
Types of Cheese
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Ripened cheese = aged cheese, made
from curds to which ripening agents
(bacteria, mold, yeast were added)
 Blue
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cheese, brie, camembert, cheddar etc.
Unripened cheese = made from curds
that have not been aged
 Cottage
cheese, cream cheese, mozzarella etc.
Cooking Cheese
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Heat cheese just long enough to melt, if
overcooked cheese get stringy and tough
To speed up cooking time, shred, grate, or
cut cheese into small pieces.
Be careful to microwave cheese
To lower fat in recipes with cheese, choose
sharp-flavored varieties since they have more
flavor you can loose less
Using Yogurt in Recipes
You can substitute yogurt for many
recipes that use sour cream, cream
cheese, milk and mayonnaise
 Yogurt can be cooked, baked or frozen
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 Cooking
yogurt at moderate temperature for
only a short time and at a low temperature
because it can curdle
 You can thicken yogurt by letting the whey
drain off
Other Categories of Cheese
Cold Pack Cheese
A blend of ripened cheese processed
without heat.
 Flavorings and seasoning are added.
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Pasteurized Process Cheese
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A blend of ripened cheese processed with
heat.
 Processed
American cheese
 Cheese Spread
 Cheese food
Questions
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What is the difference between
ripened and unripend cheese?
What ingredient can you substitute
for sour cream?
What happens to cheese that is
cooked to long?
What are the two main proteins when
making cheese?