Making Cheese

1
Making Cheese
2
Making Cheese

• 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 50F, to develop the
  desired flavor.

3

• 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

4
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

5
Types of Cheese

• Ripened cheese aged cheese, made from curds to
  which ripening agents (bacteria, mold, yeast were
  added)
• Blue cheese, brie, camembert, cheddar etc.
• Unripened cheese made from curds that have not
  been aged
• Cottage cheese, cream cheese, mozzarella etc.

6
Cooking Cheese

• 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

7
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
• 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

8
Other Categories of Cheese

• Cold Pack Cheese
• A blend of ripened cheese processed without heat.
• Flavorings and seasoning are added.
• Pasteurized Process Cheese
• A blend of ripened cheese processed with heat.
• Processed American cheese
• Cheese Spread
• Cheese food

9
Questions

1. What is the difference between ripened and
   unripend cheese?
2. What ingredient can you substitute for sour
   cream?
3. What happens to cheese that is cooked to long?
4. What are the two main proteins when making
   cheese?