Cheesemaking is more than 4,000 years old. So, you can imagine that the processes and techniques have gotten pretty refined over the millennia. Today’s cheesemakers use a wide variety of tools and approaches to make some of the best cheeses you’ve ever tasted.
While cheese is delicious, the way it’s created is unique for different cheese flavors. Still, it helps to know the general process so you can make a delicious batch of cheese at home. Here’s a walk-through of some techniques used in cheesemaking.
Cheesemaking Process
Before making cheese, clean and sterilize all your equipment. Once your tools are ready, move on to the first step in cheesemaking: acidification.
Acidification
In the first step of making cheese, milk is turned into a solid by adding a culture to it. These cultures do not affect the taste of the cheese in any way. However, they do help raise the acidity of the milk; this is what turns it into a solid.
To ensure that your starter culture works properly, follow your recipe’s recommendations for the quantity, time, and temperature at which to add it to your milk.
Add Rennet
Rennet is needed to further help the cheese solidify. The rennet reacts with the proteins in the milk and causes them to clump together. This encourages the creation of curds or small bits of solid cheese.
Remove the Curds
In the second step of making cheese, the curds and whey are separated. You can remove the curds from the liquid portion of the milk by cutting them with a knife.
Season to Taste
Creating delicious cheese requires salt. The salt can bring out a different flavor in the cheese while also helping to preserve it. You can sprinkle on salt or soak the cheese in brine to achieve a similar effect.
Cook the Curds
Heat will cause the curds to expel their moisture and firm up. You can tell when the curds have been cooked to the right consistency when they shrink in size and become more solid. The length of time for cooking and the temperature are generally provided in your recipe.
Drain and Mold the Curds
Remove any excess moisture from the curds with a cheesecloth. After they’re dry, pack the curds into a cheese mold. Remember to line your mold with a fresh piece of cheesecloth before adding the curds.
Aging
How long a cheese is aged depends on the kind of cheese the maker is aiming for. The process may take several months to a few years before exposing the cheese’s true flavor. However, once the cheesemaker is happy, it’s time to slice up the creation and package it.
You may want to invest in a few cheese cutters to get perfectly thin slices of cheese that melt easily.
Learn More About the Food You Love
Cheesemaking is a life experience worth trying, especially if you’re a foodie or have a knack for cooking. And you never know, maybe your homemade cheese will make its way onto the menu at your favorite restaurant.
If you enjoyed learning about cheese, check out our other food blogs where you can explore more of your favorite dishes.
