Thursday, January 10, 2008

Proses Pembuatan Mentega (Butter)

Milk & cream

Collected from cows. Butter can also be produced from the milk of buffalo, camel, goat, ewe, and mares. Cream is separated from the milk. The cream can be either supplied by a fluid milk dairy or separated from whole milk by the butter manufacturer. The cream should be sweet (pH greater than 6.6), not rancid, not oxidized, and free from off flavors. The cream is pasteurized at a temperature of 95°C or more to destroy enzymes and micro-organisms.

Ripening

Sometimes, cultures are added to ferment milk sugars to lactic acid and desirable flavor and aroma characteristics for cultured butter. This is more common in European butters.

Aging

Cream is held at cool temperatures to crystallize the butterfat globules, ensuring proper churning and texture of the butter. In the aging tank, the cream is subjected to a program of controlled cooling designed to give the fat the required crystalline structure. As a rule, aging takes 12 - 15 hours. From the aging tank, the cream is pumped to the churn or continuous buttermaker via a plate heat exchanger which brings it to the requisite temperature.

Churning

Cream is agitated, and eventually butter granules form, grow larger, and coalesce. In the end, there are two phases left: a semisolid mass of butter, and the liquid left over, which is the buttermilk.

Draining & washing

Thus the cream is split into two fractions: butter grains and buttermilk. In traditional churning, the machine stops when the grains have reached a certain size, whereupon the buttermilk is drained off. With the continuous buttermaker the draining of the buttermilk is also continuous.

After draining, the butter is worked to a continuous fat phase containing a finely dispersed water phase. It used to be common practice to wash the butter after churning to remove any residual buttermilk and milk solids but this is rarely done today. This washing process would ensure that all the butter milk is washed out of the butter. Otherwise the butter would not keep and go rancid.

Salting & working

Salt is used to improve the flavor and the shelf-life, as it acts as a preservative. Further, the butter is worked to improve its consistency.

Packing & storage

The butter is finally patted into shape and then wrapped in waxed paper and then stored in a cool place. As it cools, the butterfat crystallizes and the butter becomes firm. Whipped butter , made by whipping air or nitrogen gas into soft butter , is intended to spread more easily at refrigeration temperatures.

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Bikin Mentega 1

Making Your Own Butter

Making butter is remarkably easy and very satisfying. In recent years the concerns about fats, cholesterol and heart disease have made butter and almost taboo food but I believe that, like most natural foods, in moderation it will do no harm. I have even heard that the fats in low fat spreads are more harmful than the natural animal fats in butter.

With all this conflicting information I think you can argue anything you eat is bad for you!

OK – back to butter.

Butter Making - Ingredients

The 'ingredients' for butter are simply cream and possibly a little salt. I think you can make butter from goat's milk, but it takes a different method so I'm sticking to what I know. Making butter from cow's cream.

Unless you have your own cow or access to a dairy, you are not going to save any money by making your own butter. As with most commodity products in the supermarket, the retail price of butter is less than you can buy the raw materials for.

Having said that, sometimes you will find the supermarket has reduced it's cream as it approaches the end of it's shelf life. One Christmas Eve we found our supermarket had a load of cream reduced to 5p for a large tub.

I've never managed to freeze cream so making butter was the ideal way to take advantage of a bargain and store it for use in the future.

You need double cream or whipping cream to make butter, single cream is just too thin.

Butter Making - Equipment

You do not need much equipment to make butter at home, a bowl and large jar with a lid being the minimum. If you have a food processor or an electric whisk then the task will be much easier.

Butter Making - Method

Let the cream reach room temperature, around 20 C (68 F) is ideal – this is critical. Don't heat it but leave the pots out of the fridge for a good few hours to warm up. If you have a cold kitchen, put them into the living room to warm up.

Now we are ready to make butter.

With a jar you need to half fill the jar, put the lid on and shake it for anything between half an hour and an hour. This is hard work, especially for any quantity and I've not tried it myself.

With a food processor or an electric whisk, proceed as if you are making whipped cream. In the processor, use the plastic blades if you have them. I'm told the Kenwood 'K' beater is the best tool if you are lucky enough to have one.

It will go through the usual stage of starting to form firm peaks and then it becomes quite stiff. At this point you might like to reduce the speed of your whisk because when it goes it happens very fast.

All of a sudden the cream goes a bit yellow in colour and then little bits of butter appear and a thin liquid, the buttermilk. Just seconds later, the butter seems to clump and is separated from the buttermilk. If your whisk is on high speed you are now redecorating the kitchen, hence my suggesting you reduce speed to a minimum.

Buttermilk

Drain the buttermilk off – you can use this in baking, cooking or make your cat very happy.

Washing the Butter

You need to get all the buttermilk out of the butter or the butter will quickly go rancid. Add clean cold water to the butter in the blender and operate on low speed for a minute. You need the water to be cold or you melt the butter, which will then run off with the water.

Repeat the washing process until the water is really clean, this can be seven or more times but I can't emphasise enough how you do need to make sure the water is clear.

Pressing the butter

You now need to get the water out of the butter. In the old days they had special wooden paddles to press and shape the butter but you can use your hands and the back of a spoon to do this. When you have the water out you are ready for the next stage.

Salting or Flavouring the Butter

Homemade butter can be stored for at least three months in a freezer. I do know that commercial butter stores for much longer but I think they add stabilisers or something to it, which enables longer storage.

If you are going to freeze the butter, don't salt or flavour it. The freezing process enhances the saltiness or flavour and you may well find it tasted fine on the way in but is too salty after freezing.

To salt do not add more than a small half teaspoon for each half pound (250 gr) – half that amount suits me but I don't take a lot of salt.

You can also add crushed garlic or dried herbs to make flavoured butter if you wish at this stage.

Shaping the Butter

If you have salted or flavoured the butter, you will need to mix it thoroughly and then you can shape it. I prefer a roll of butter rather than the traditional box shape. You can then wrap the butter to keep in the fridge or to freeze if you have a lot.

I find cling film ideal, but I've been told you can use greaseproof paper.

Conclusion

For the ordinary person, making butter at home with ordinary kitchen equipment is very easy and a great way to store bargain cream. Like most things made yourself, it tastes wonderful and you control the whole process.

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bikin keju 4

Making Cheese At Home

by Mary Jane Toth

Making cheese is a great way to preserve your milk supply. Some types of cheese can be aged for two years or more without refrigeration, while others have a shelf life of two years or less. We freeze the soft cream cheese-style cheeses. We wax the cheddars, colbys and parmesans, since they will keep for a long time. We also make a marinated feta that is covered in herbs and oil. It keeps in a jar in a cupboard at room temperature for several months with no problems.

Cheese is basically milk, culture and rennet. All [Click now!] cheese will be white unless you color it. I never do this, as it is totally unnecessary. The different kinds of cheese are a result of the type of culture used, temperature control and cooking time. Some cheeses such as blue, Brie, Swiss or strong feta do require special enzymes to change the character of the cheese.

Forget about making American cheese. America seems to be in love with it, and yet it isn't really considered a true cheese at all. It is real, all right, but it is the result of several types of cheeses blended together with milk and stabilizers, then pressed into the neat squares you see at stores.

Because it is no longer a recognized type of cheese like cheddar, colby or Swiss, it is now considered a cheese food. Check the label the next time you go to the supermarket. You won't have the type of equipment at home that is needed to reproduce American cheese.

To get started, you'll need to consider what kind of culture or starter to use. Rennet coagulates the milk. Cheese wax is a must for colby, cheddar and parmesan. Cheese wax is reusable. It can be washed in warm water, dried and melted again and again. It's an investment in your home cheesemaking. Get some good recipes, and you should be on your way to making your own dairy products.

Cultures, wax and rennet can be purchased from any good cheesemaking supply company.

Some basic information

1. Pots and utensils: Use only stainless steel or unchipped enamel for making cheese. Acidity levels in cheese will cause the aluminum to leach into your cheese. Any stirring or cutting utensils are fine as long as they can be sanitized and are not made of aluminum.

2. Salt: Use only non-iodized salt, such as kosher or canning salt. Iodine will give your cheese a greenish cast.

3. Cheese press: You need this if you plan to make waxed cheeses. You can make one with an empty coffee can. Cut out both ends and cut a wood follower to fit the opening. Small red bricks can be wrapped in foil and used for weights. There are several good cheese presses available at a variety of prices. The best deal is the one Hoegger makes for around $60. Anyone who is handy with wood can make their own.

4. Cheese wax: Don't substitute paraffin or beeswax for the cheese wax. I have already tried them, and they don't work. Cheese wax is softer and more flexible than the other types.

5. Rennet: It comes in liquid or tablet and in vegetable or animal types. They all work equally well. The tablets keep on a shelf, but liquid rennet needs to be refrigerated. However, it does have a life expectancy of two to three years. It never really dies, but it does lose potency at about two percent a month. This can be compensated for by adding a little more rennet as it ages. The liquid rennet is a must for making soft-style cream cheese.

Don't buy Junket brand rennet from the grocery store. This is not the same thing as cheesemaking rennet.

6. Starter cultures: Cultures come freeze-dried in small packets. Some must be recultured first before using. These are considered regular type cultures.

Others are called DVI (Direct Vat Inoculate).This means that they can be added directly to the warmed milk without the added step of culturing them first. They are a real time-saver and handy for the occasional cheesemaker. The drawback is that they are generally more expensive to use. I prefer them because they are more convenient. If money is a concern, those that can be recultured are cheaper to use in the long run. Their drawback is that the culture must be recultured on a regular basis just like yogurt to keep them live and working well.

These cultures fall into two basic categories - thermophilic and mesophilic. Thermophilic is a heat-loving culture. It is used for cheeses that must be heated to a higher temperature such as mozzarella, parmesan or Swiss and Italian-type cheese. Yogurt is also made with a thermophilic culture.

Mesophilic is a non-heat loving culture which would be destroyed at higher temperatures. It is used for 90 percent of your cheesemaking. Buttermilk is made with a mesophilic culture.

I often used these items as culture substitutes in some of my recipes.

7. Cooking curds: Most times when you need to cook the curds (cooking firms them up), a sink of hot water works better than a stove. You can control the temperature better by adding more or less hot water as needed.

8. Cheesecloth: Don't buy cheesecloth from the grocery store. This isn't real cheesecloth, and it won't be useful for draining anything. Cheesecloth is a much thicker, muslin type 100 percent cotton. It can be washed in hot soapy water with bleach and be used over and over again. The best way I can describe it is that it reminds me of diaper material - not prefolded, but the old-fashioned diapers that we had to fold ourselves. When held up, you could almost see through it, but not clearly.

Old pillowcases work great for draining cheese. I cut open the seams and wash them in hot soapy bleach water. They make a nice square yard of cloth and can reused for years until they actually wear out.

To hang the cheese, we use old shoelaces which we also bleach and use over and over. Tie a big knot in each end of the lace before using. This will keep the laces from sliding out while the cheese hangs. Cheese that falls from hanging on a cupboard handle can really make a mess.

9. Aging: Waxed cheeses can be aged several ways. The ideal temperature is around 55 degrees to 60 degrees F. A basement or root cellar works great. A non-working refrigerator or freezer can be used to keep out rodents. I have had really good luck using a chest freezer with a tight-fitting lid. I set it in my basement and have kept cheese in there for over 1-1/2 years. Unwaxed cheeses can be kept for several months if covered with oil. Any type will do nicely, but you need to be sure that all the cheese is completely immersed in the oil. Mold needs air to grow.

10. Milk: Milk from any species can be used to make cheese. My recipes were developed using whole milk. If you're saving the cream for butter making or ice cream, you can use the leftover milk to make cheese.

Milk must be clean, cooled properly, or pasteurized and heat treated. If you're using raw milk to make cheese, the cheese should be aged for 60 days or more. Any harmful bacteria won't survive the aging process after 60 days.

11. Pasteurizing: There are pasteurizers available for purchase, but this job can also be done on a stove top. Use the double boiler method, placing one pan inside another. Add a few inches of water to the outside pot and heat the milk until it reaches 161 degrees F. Stir to make sure the milk is at an even temperature throughout, then place in a sink full of very cold water for quick cooling.

Even if you decide not to pasteurize your milk, quick cooling is the most important step you can take to have good-tasting milk and successful cheese making. A candy thermometer works great for pasteurizing. It can be hung on the side of the pot. Once you know how long it takes for the milk to reach 161 F degrees, you can set a timer to keep from accidentally overheating the milk.

Soft cheese (cream cheese style)

* 5 quarts whole milk
* 1/3 cup buttermilk
* 2 tablespoons diluted rennet (dilution is 3 drops of liquid rennet into 1/3 cup of cool water)

Warm the milk to 80 degrees F. Stir in the buttermilk, mix well and add the dilute rennet solution. Stir well, cover and allow to set at room temperature for eight to 12 hours. The cheese is ready when it is thick.

Line a large bowl with a cloth and hang to drain for six to eight hours. Draining can be speeded up if you take the bag of curds down and scrape them from the outside of the bag to the center. The cheese is drained when it has stopped dripping and has the consistency of cream cheese. This cheese will freeze for several months. Makes 1-1/2 to 2 pounds.

Note: Cheesecloth won't drain this type of cheese. You must use a muslin-type cheesecloth or case cloth, as I like to call it. Case cloth is simply an old pillow case with the seams opened up to make a large square of cloth. It can be washed out in hot, soapy bleach water and reused until the cloth wears out. Shoelaces will work for hanging the cheese to drain. You can use this cheese as a substitute for cream cheese. We like to mix in herbs and spices and make cheeseballs. Because this cheese is so versatile and easy to make, I recommend it as one of the first cheeses for the beginner.

No-rennet cottage cheese

* 1 gallon milk
* 1 cup cultured buttermilk

Warm the milk to about 95 degrees F. Stir in the buttermilk and allow to set at room temperature for 12 to 18 hours. The milk will clabber, or become thick.

Cut the curds into 1/2-inch cubes and let rest for 10 minutes. Place the pot into a double boiler-type pot and heat at a very low setting until the curd reaches 115 degrees F. Stir often to keep the curds from matting together. This will take an hour or more.

The curd is ready when it is somewhat firm on the interior of the cheese. Cook longer if necessary. Some whey will rise to the top. Let the curds settle to the bottom of the pot, drain off the whey and place the curds in a cloth-lined colander to drain. Be gentle, as the curds are rather fragile.

Allow the cheese to drain until it stops dripping. Place in a bowl and add salt to taste. I usually use about one teaspoon of kosher or canning salt per pound. Stir in about four ounces of half-and-half or cream per pound if you like a creamed cottage cheese.

Quick cottage cheese

* 1 gallon milk
* 1/2 cup cultured buttermilk
* 1/4 teaspoon liquid rennet
* 1/4 cup cool water

Warm the milk to 86 degrees F. Stir in the buttermilk, mix the rennet into the cool water and add to the warmed milk. Set until it coagulates, usually about an hour. Cut the curds in 1/2 inch cubes. Heat slowly by the double boiler method until the temperature reaches about 110 degrees F. Hold at this temperature for 30 minutes and stir often to prevent matting.

When the curds are firm, place into a cheesecloth-lined colander and let drain for 20 minutes. Lift the curds in the cheesecloth and dip into a pot of cold water. Drain until the curd stops dripping. Place curds in a bowl and add salt and cream if desired.

Cheddar cheese

* 2 gallons milk
* 1/2 cup cultured buttermilk or substitute (see list below)
* 1 tsp. liquid rennet or 1/2 rennet tablet
* 1/2 cup cool water
* 4 teaspoons salt

In a large stainless or enamel pot, warm the milk to 88 degrees F and stir in buttermilk or other culture (see below). Allow the milk to set to ripen for one hour. Keep the milk warm at 88 degrees F during this time. This can easily be done by placing the milk in a sink full of warm or hot water. Cool or hot water can be added as needed.

After one hour, mix the rennet in cool water and stir into the milk for 30 seconds. Maintain the temperature at 88 degrees F for 45 minutes to coagulate the milk. The curd is ready to cut when you dip your finger into the curds and they break cleanly over your finger as whey fills the depression.

Cut the curds into 1/2-inch cubes and let them rest for 20 minutes, then gently stir them while increasing temperature to 98 degrees F. Increase heat very slowly over a 30-minute period. This process is called cooking the curds. Stir often to prevent the curds from matting together. Keep at 98 degrees F until the curds have firmed up enough where they feel spongy when gently squeezed between your fingers and no longer have a custard-like interior. This will usually take 30 to 45 minutes.

Let the curds settle to the bottom of the pot and carefully pour off some of the whey. Pour remaining curds and whey into a colander and allow to drain for 10 minutes. Place the curds back into the pot and stir in four teaspoons of salt. Mix well, breaking up any curds that have matted together. Keep the curds warm in the pot in a sink full of hot water for one hour. Stir often to keep the curds from matting.

Line a cheese press with cheesecloth, scoop curds into the press and fold over any excess cheesecloth. Place a wood follower on top of that and press at 15 pounds pressure for 20 minutes. Remove the cheese from the press, turn over and redress onto another clean cheesecloth and press at 30 pounds pressure for two hours. Remove cheese from press, redress in a clean cheesecloth and press at 30 to 40 pounds overnight.

In the morning, remove the cheese from the press and allow to air dry several days until the cheese is dry to the touch. Turn several times a day while it is drying. Coat with cheese wax when the cheese is dry to the touch. Age at 55 degrees F for two to six months, depending on how strong you like the cheese. Really good cheddar is aged for 12 months or more. Culture substitutions: You can use 1/4 teaspoon mesophilic DVI (direct vat inoculant) or 1/2 regular mesophilic culture in place of buttermilk.

Mild feta cheese

* 1 gallon milk
* 1/4 cup cheese culture or buttermilk
* 1/2 teaspoon liquid rennet
* 1/4 cup cool water
* Coarse salt

Warm milk to 86 degrees F and stir in cheese culture or buttermilk. Set one hour to ripen. Mix rennet into cool water and stir into milk. Cover and allow to set another hour to coagulate. Cut curds into 1/2-inch cubes and allow to rest five minutes. Stir gently for 15 minutes, keeping the curds at 86 degrees.

Pour curds into a cheesecloth-lined colander, tie the bag of curds and hang to drain for four to six hours. Slice the cheese ball in half and lay the slabs of cheese into a dish that can be covered. Sprinkle all the surfaces with coarse salt, cover and allow to set at room temperature for 24 hours.

After 24 hours, salt all the surfaces with more coarse salt and let it rest for two hours. Place the cheese in a covered dish and refrigerate for five to seven days. Use within two weeks or freeze for future use. The cheese will keep at room temperature for months if marinated in oil.

Marinated feta cheese

* Mild feta cheese (stronger cheese may be used)
* Jars with lids
* Olive, canola or soybean oil
* Your choice of herbs (use aromatic herbs for best flavor)

Cut or break the cheese into smaller pieces, about 1 to 1-1/2 inches. Use a clean jar that has a tight-fitting lid. Layer the herbs first, then the cheese. Repeat until the jar is full. Leave abut 1/2 inch of space at the top. Pour oil over the cheese and herbs, filling the jar until the mixture is completely covered with oil.

Place the marinated feta on a cupboard or shelf. Refrigeration is not necessary as long as the cheese is completely covered with oil. Air won't be able to get in, and the cheese won't mold. Enjoy it straight out of the jar or crumble into your favorite salad. The cheese gets better with age.

Some herbs to consider are rosemary, thyme, bay leaves, marjoram, sun-dried tomatoes, garlic cloves, dried hot peppers, peppercorns, basil, oregano or onions. My personal favorite combination is rosemary, basil and garlic.

Traditional (Greek-style) feta cheese aged in salt brine

* 1 gallon milk
* 1/4 cup cheese culture or buttermilk
* 1/8 teaspoon lipase enzyme powder
* 1/2 teaspoon liquid rennet
* 1/2 cup cool water
* Coarse salt
* Brine solution

Warm milk to 86 degrees F. Stir in culture or buttermilk, add lipase enzyme to 1/4 cup cool water, dissolve enzyme and stir into milk. Set 1 hour to ripen.

Mix rennet in 1/4 cup cool water and stir into ripened milk for one minute. Allow 40 minutes to coagulate. Cut curds into one-inch cubes and let rest for 10 minutes. Stir gently for 20 minutes, keeping the curds at 86 degrees F. Pour curds into cheesecloth-lined colander and hang the bag of curds to drain for six to eight hours.

After draining, the cheese will be very firm. Slice in half, salt all the surfaces of the cheese with coarse salt and place sections of cheese into a dish. Keep the cheese in a covered dish during the salting process at room temperature for two days. Rub all the surfaces with more salt each day. Drain off any liquid that seeps out of the cheese. This cheese will become very strong smelling during the salting process. That is the lipase enzyme powder doing its job. After two days, the cheese should become tougher and can now be aged in a brine solution in the refrigerator. Age in brine for one to four weeks.

Brine solution:
7 ounces of canning or kosher salt
1/2 gallon cool water

Mix salt and water together. Not all of the salt will get dissolved. Place the cheese into a crock or dish with a lid. Cover the cheese with the brine solution. Cheese needs to be immersed in the brine.

Note: Feta is traditionally a very salty cheese and is best eaten crumbled over a salad or used in small amounts in other dishes. Some of the saltiness can be removed by soaking in fresh milk overnight.

Mary Jane Toth is the author of Caprine Cooking.


Countryside Magazine W11564 Hwy 64 Withee, WI 54498

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bikin keju 3

Making Cheese - Ingredients

Milk

Milk is obviously the main ingredient and may be from cows, goats or dairy sheep. There are also some who use buffalo milk. In fact, from the regulatory point of view, milk is recognised as being a product that emanates from these four animals.

Dried or frozen milk will produce perfectly good cheese, as well as milk from the milkman or supermarket, although the latter will be more expensive than having your own dairy animal or bulk source of milk.

Starter culture

This is a culture of the appropriate bacteria to ensure that milk is at the optimum level of acidity or ripeness before it is turned into curds and whey. There are several different strains available, depending on the cheese to be produced.The most common ones are Streptococcus lactis and Streptococcus cremoris. Some cultures have a range of different bacteria, making them suitable for all types of soft or pressed cheeses, while others are manufactured for specific cheeses.

Starters tend to be of two types: Thermophilic can stand higher temperatures than normal. They are used in some Italian and Swiss cheeses that require higher than usual temperatures in their production. Mesophilic starters are used at lower temperatures and are suitable for most cheeses.

Starters are available in freeze-dried form, in foil packets, from specialists who supply by mail order. They need to be stored in the freezer until used. They are generally available in one of two forms: DVI (direct vat inoculation) cultures or the traditional 'incubated before use'; ones.

The former is the most convenient to use because it is merely a matter of opening the foil sachet and sprinkling the starter into the milk in the vat. One sachet of Ezal MA4001 or 4002, for example, will be enough for 50 litres of milk, so while suitable for the commercial dairy, may be too much for home use.

However, it is possible, although not recommended, to use some of the powder, then re-seal the sachet with tape and freeze it until next time. The general guidelines as to its usage are as follows:

  • Soft cheese: Leave to ripen for 30 minutes
  • Hard cheese: Leave for 60 minutes before adding rennet

Traditional or 'incubated before use' starters are those that need to be prepared before use. Some of the most common are Ezal MM100 and 101, but there are many others. The procedure for preparing them is as follows:

Heat one litre of fresh milk to 90 O C for ten minutes. Put the saucepan lid on immediately and allow the milk to cool to 20-22° C.

Sprinkle the culture from the sachet into the cooled, sterilised milk and stir well until completely mixed.

Pour the milk into a previously sterilised container such as a food-grade plastic box (an ice cream container is suitable). Place in a warm place at 20-22° C for 24 hours so that the culture is incubated.

It is then ready for use. It should smell clean and sharp and resemble yoghurt. As to how much of this starter to use, amounts obviously vary depending on the scale and type of cheese to be made.

After taking the amount needed for making the cheese, the rest of the culture can be frozen. Home users may find it useful to store the rest of the culture in a self-sealing, ice-cube freezer bag until needed. One of these cubes is approximately equivalent to one tablespoon.

Rennet

In cheesemaking, it is not always convenient to have coagulation at a very acid level; some cheeses require coagulation earlier. This is where rennet comes in.

Rennet is a curdling agent, which acts on the milk protein casein, causing separation of the milk into solid curds and liquid whey. Traditionally it was derived from a calf's stomach, but now vegetarian rennet is also available, although more of the latter is required.

General rate of usage is 4 drops per 5 litres of milk for soft cheeses and 4 drops per 1 litre for hard cheeses, but this varies depending on the cheese. Some soft cheeses, for example, need a very small amount, with a long setting period, otherwise they go rubbery. Also, the more acidic the milk, and the more starter has been used, the shorter the setting time. Coagulation also takes place more quickly at a warm temperature, such as 30° C.

Salt

Salt enhances the flavour of a cheese, and acts as a preservative. It also helps to drain and firm the cheese. It is sprinkled on to the curds before they are put into the mould. The amounts vary, depending on the cheese, but a general guideline is as follows:

  • Dry salting : 2% per kilo of curds, ie, 20g salt per kilogram of curd.
  • 20% brine solution : 200ml (13 level tablespoons) salt per litre of water.

Herbs

Some cheeses may have chopped herbs such as parsley or sage added for extra taste, and depending on the recipe. Fresh or dried herbs can be used, and are normally added to the curd at salting. Finished soft cheeses are sometimes rolled in herbs or crushed black peppercorns. Some pressed cheeses may be marinated in beer or cider.

Colouring

Annatto, a substance from the seeds of the South American plant Bixa orellana, is sometimes used to colour cheeses, but home cheesemakers generally do not need it. It is available from specialist suppliers.

The amount used depends on the degree of colour required, and usually ranges between 5-15ml per 50 litres of milk. The colour becomes more apparent as the curds form. It is added after the starter but before the rennet.

Wax

Pressed cheeses can be bandaged or coated with wax, and cheese wax is available in different colours from specialist suppliers.

Acidity

At different stages of cheesemaking, it is necessary to know the level of acidity of the milk or curds. For example, when making a Cheshire cheese the acidity or level of lactic acid in the milk should be about 0.20% at renneting. Perfectly good cheeses can be made without as detailed a technique as this, but the ability to test the acidity is important to the commercial producer if a reasonably standard product is to be achieved. A traditional way of testing acidity is to use a Lloyd’s acidmeter. Dairying pH sticks for testing acidity are also available, as well as electronic pH gauges.

With the preparations and equipment to hand, the next stage is to start making the cheese. That's where the fun begins! Here's just one example:

Make Your Own Cheddar Cheese >>

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bikin keju Cheddar 1

Making Cheese - Cheddar Cheese
This hard cheese is one of the great cheeses of the world. It is usually made with cow’s milk, but I frequently made it from goat’s milk. Goat and ewe’s milk both produce a slightly softer curd than cow’s milk, and they require slightly reduced temperatures. The curds from these milks also need slightly less pressing.
Sterilise all the equipment in hot water and ensure that the room is not subject to cold draughts. Give yourself plenty of time, without the possibility of interruptions.

Membuat Keju- Cheddar Keju
Keju yang [sulit/keras] ini adalah salah satu [dari] keju yang besar dunia. [Itu] adalah pada umumnya dibuat dengan cow’s susu, tetapi aku sering buat ia/nya dari goat’s susu. Kambing dan ewe’s memerah susu hasil kedua-duanya [adalah] suatu dadih yang sedikit lebih lembut dibanding cow’s susu, dan mereka memerlukan temperatur yang sedikit dikurangi. Dadih dari susu ini juga memerlukan sedikit lebih sedikit menekan. Sterilise semua peralatan berada dalam kesulitan dan memastikan bahwa ruang bukanlah tunduk kepada campuran yang dingin. Memberi diri anda banyak dari waktu, tanpa kemungkinan dari gangguan.


Ingredients

This makes approximately 0.5kg (1lb) of Cheddar. The final weight will vary depending on the type of milk. For a larger quantity, adjust the ingredients accordingly. It should be pointed out that it is far more economical to make a larger quantity than the one stated here because it takes just as long to make a small cheese as a larger one.

  • 5 litres (1gallon) full cream milk
  • 1 litre (1.7pints) additional cream (optional)
  • 5ml (1 teaspoon) liquid starter or 5ml DVI dry starter (or half a cup of live yoghurt/live buttermilk although this is not as reliable as a commercial starter)
  • 3ml (half teaspoon) rennet
  • 10g salt
Ingredients.
Ini membuat kira-kira 0.5kg ( 1lb) dari Cheddar. Berat/Beban akhir akan bertukar-tukar tergantung dengan diam-diam [itu] jenis susu. Karena suatu kwantitas yang lebih besar, melakukan penyesuaian ramuan maka. Haruslah ditunjukkan bahwa hemat lebih jauh untuk membuat yang kwantitas yang lebih besar dibanding dinyatakan di sini sebab [itu] mengambil sama [halnya] merindukan untuk membuat suatu keju yang kecil sebagai yang lebih besar.
* 5 ukuran metrik ( 1gallon) sari yang penuh memerah susu
* 1 ukuran metrik ( 1.7pints) sari tambahan ( yang opsional)
* 5ml ( 1 sendok teh) stater cairan atau 5ML DVI mengeringkan stater ( atau separuh suatu cangkir;piala dari [tinggal/hidup] yoghurt/live cairan susu walaupun ini adalah bukan sebagai yang dapat dipercaya sebagai stater yang komersil)
* 3ml ( separuh sendok teh) pengolahan keju dari susu
* 10g menggarami

Method

Pasteurisation: Pasteurise the milk to destroy unwanted bacteria. To avoid damaging the subsequent curd, this is normally 66 OC held for 30 minutes. Cool to 21 OC.

Pasteurisasi: Pasteurise susu untuk menghancurkan bakteri yang tak dikehendaki. Untuk menghindari merusakkan dadih yang berikut, ini adalah secara normal 66 OC dipegang untuk 30 beberapa menit. Dingin[Kan [bagi/kepada] 21 OC

Starter:Stir in the starter and leave the milk, covered in a warm place for about an hour so that it can acidify. Don’t leave it for much longer than this otherwise the cheese may be too dry and crumbly.

Starter:Stir di stater dan me/tinggalkan susu [itu], yang [dicakup/tutup] brown tempat hangat untuk sekitar suatu jam sedemikian sehingga [itu] dapat mengasamkan. Don’T me/tinggalkan ia/nya untuk banyak lebih panjang dibanding ini jika tidak keju mungkin (adalah) terlalu mudah hancur/rapuh dan kering

Rennet: Increase the temperature to 28 OC for goat or ewe’s milk, or to 30 OC for cow’s milk. Mix the rennet with two teaspoonfuls of previously boiled and cooled water and then stir it in. Give it another stir 5 minutes later to stop the cream collecting at the top. Cover the container and then leave the milk to set in a warm place.

Pengolahan keju dari susu: Meningkat/Kan temperatur [bagi/kepada] 28 OC untuk kambing atau ewe’s susu, atau [bagi/kepada] 30 OC untuk cow’s susu. Mencampur pengolahan keju dari susu dengan dua sesendok teh penuh dari sebelumnya mendidih dan air didinginkan dan kemudian menggerakkan ia/nya di (dalam). Memberi ia/nya keributan lain 5 beberapa menit yang kemudiannya untuk stop sari mengumpulkan ada di puncak. Menutup/Meliput kontainer dan kemudian me/tinggalkan susu untuk yang di-set brown tempat yang hangat.

Setting: (Coagulating): The curd is normally ready when it is firm to the touch, gives slightly and does not leave a milk stain on the back of the finger. Note that with vegetarian rennet, setting takes longer than with animal rennet. It also takes longer in a cooler environment.

Pengaturan: ( Pembekuan):
Dadih adalah secara normal siap;kan ketika [itu] adalah pasti [bagi/kepada] sentuhan, memberi sedikit dan tidak me/tinggalkan suatu noda susu menyatakan ucapan selamat atas hasil kerja orang dari jari itu. [Yang] catat bahwa dengan pengolahan keju dari susu vegetarian, pengaturan mengambil lebih panjang dibanding dengan pengolahan keju dari susu binatang. [Itu] juga mengambil lebih panjang brown lingkungan yang lebih dingin.

Cutting the curd: This is where the curd is cut in order to release the liquid whey. Cut down into the curd, from top to bottom one way then cut it at right angles to form square columns. The curd is then loosened from around the walls of the pan. Unless a curd knife is available to make horizontal cuts, a palette knife can used to make diagonal cuts to break up the curd into pieces that are approximately pea-sized. Stir gently with the hand for a couple of minutes.

Memotong dadih [itu]:
Inilah di mana dadih memotong dalam rangka melepaskan air dadih cairan [itu]. yang dipotong Ke dalam dadih, satu arah dari atas sampai ke bawah kemudian memotong ia/nya tegak lurus pada kolom format yang bujur sangkar. Dadih kemudian adalah mengendurkan dari di sekitar dinding dari mencela dengan keras. Kecuali jika suatu pisau dadih ada tersedia untuk membuat horisontal memotong, suatu pisau aduk dapat diagonal buatan digunakan untuk yang memotong memisahkan dadih ke dalam menambah itu adalah kira-kira pea-sized. Keributan dengan lemah-lembut dengan tangan untuk beberapa beberapa menit.

Scalding: Sometimes referred to as cooking, this is where the temperature of the curds and whey is raised slowly while occasional stirring of the curds takes place by hand. Gradually increase the temperature to 38 OC over the next 30-40 minutes.

Yang cuci panas-panas:
Kadang-Kadang dikenal sebagai memasak, inilah di mana temperatur dari dadih dan air dadih diangkat pelan-pelan [selagi/sedang] gerakan/kegemparan yang sekali-kali dari dadih berlangsung dengan tangan. Secara berangsur-angsur meningkat/kan temperatur [bagi/kepada] 38 OC dalam yang akan datang 30-40 beberapa menit.

Pitching: This is the process of giving the whey a final, circular stir so that it whirls round. The curds then gradually sink to the bottom and collect at a central point. Turn off the heat and leave the pan until all movement has ceased in the liquid.

Pelemparan;Anggukan:
Ini adalah proses dari memberi air dadih [adalah] suatu keributan lingkar akhir sedemikian sehingga [itu] berpusar putaran. Dadih kemudian secara berangsur-angsur karam [bagi/kepada] alas/pantat dan mengumpulkan pada suatu titik tengah. Memadamkan panas dan me/tinggalkan panci sampai semua pergerakan telah berhenti di cairan [itu].

Running the whey: Ladle out as much of the liquid whey as possible, then place a previously sterilised cloth over a stainless steel bucket or large basin and tip in the curds. Make the cloth into a bundle by winding one corner around the other three. This is called a Stilton knot. Place the bundle on a tray which is tilted at an angle to let the whey drain away. Leave for about 15 minutes.

Menjalankan air dadih [itu]:
Sendok besar ke luar sebanyak mungkin air dadih cairan [sebagai/ketika] mungkin, kemudian menempatkan suatu kain yang sebelumnya sterilised (di) atas suatu ember baja tahan-karat atau kolom/dok/bak besar dan memasang ujung di dadih [itu]. Membuat kain ke dalam suatu bundel dengan lilitan satu sudut di sekitar yang lain tiga. Ini adalah [disebut/dipanggil] sebagai suatu Stilton jerat/simpul. Menempatkan bundel pada [atas] suatu baki [yang] yang mana [adalah] dimiringkan pada suatu penjuru/sudut untuk dibiarkan saluran air dadih pergi. Menuju sekitar 15 beberapa menit.

Stacking or cheddaring (Texturing):Untie the bundle and the curds will be seen to have formed into a mass. Cut this into four slices and place one on top of the other then cover with the cloth. After about fifteen minutes place the outer slices of the curd on the inside of the stack, and vice versa. Repeat this process several times until the curd resembles the texture of cooked breast of chicken when it is broken open.

Tumpukan atau cheddaring ( Texturing):
Untie bundel dan dadih akan [jadi] dilihat untuk mempunyai dibentuk ke dalam suatu massa. Yang memotong irisan empat ke dalam ini dan menempatkan satu di atas sekali dari lain kemudian menutup/meliput dengan kain [itu]. Setelah sekitar lima belas beberapa menit menempatkan irisan yang luar dari dadih dengan diam-diam bagian dalam tumpukan, dan sebaliknya. Mengulangi proses ini beberapa kali sampai dadih menyerupai tenunan dari dada yang dimasak tentang ayam ketika [itu] dibuka paksa.

Milling: This is the process of cutting the curd into pea-sized pieces. Traditionally a curd mill was used for this, but it is easy to do it by hand.

Penggilingan:
Ini adalah proses dari memotong dadih ke dalam potongan yang pea-sized. Secara kebiasaan suatu penggilingan dadih telah digunakan untuk ini, tetapi adalah mudah untuk melakukannya dengan tangan.

Salting: Sprinkle 10g salt onto the milled curds. rolling them gently without breaking them further.

Penggaraman:
Menetes 10g menggarami ke dadih yang digiling [itu]. menggulung [mereka/nya] dengan lemah-lembut tanpa mematahkan [mereka/nya] lebih lanjut.

Moulding: This is the process of lining the cheese mould from the press with previously boiled cheesecloth and adding the curd until the mould is full. The corner of the cloth is then folded over the top of the cheese and it is ready for pressing.

Penuangan:
Ini adalah memberi isyarat kepada seseoran proses dari lapisan keju mencetak dari tekanan dengan cheesecloth sebelumnya mendidih dan menambahkan dadih sampai adonan/cetakan/jamur adalah penuh. Sudut kain kemudian adalah melipat melampaui sasaran dari keju dan [itu] adalah siap untuk menekan.

Pressing: Once in the mould the curds have a wooden ‘follower’ placed on top so that when the mould is put into the press there is a surface on which to exert an even pressure.

Pressing cheese is essentially a process of compacting the curds while extracting the liquid whey. For the first hour, apply a light pressure so that the fats are not lost with the whey then increase it to the maximum and leave until the following day.

Next day, remove the cheese from the press, replace the cloth with a clean one and put the cheese back in the mould, upside down, and press for another 24 hours.

Menekan:
Sekali ketika di adonan/cetakan/jamur dadih mempunyai seorang yang kaku/kayu ‘ pengikut’ yang ditempatkan di atas sekali sedemikian sehingga ketika adonan/cetakan/jamur adalah memasuki tekanan ada suatu permukaan yang di atasnya untuk menggunakan suatu genap tekanan.
Menekan Keju adalah sangat utama suatu proses dari ringkas dadih [selagi/sedang] menyuling/menyadap air dadih cairan [itu]. Karena jam yang pertama, menggunakan suatu tekanan cahaya sedemikian sehingga yang gemuk tidaklah hilang dengan air dadih kemudian meningkat/kan ia/nya [bagi/kepada] yang maksimum dan me/tinggalkan sampai yang berikut hari.
Hari berikut, memindahkan keju dari tekanan, menggantikan kain dengan suatu membersihkan [yang] satu dan menaruh keju kembali di adonan/cetakan/jamur, kacau-balau; terbalik; sungsang, dan menuntut/mendesak terus lain 24 jam.

Drying: Remove the cheese from the press and cloth and dip it in hot water (66 OC) for one minute in order to consolidate and smooth the surface. Place it in a protected area at a temperature of 18-21 OC and leave it to dry for a day or two until a rind begins to form.

Mengeringkan:
Memindahkan keju dari tekanan dan kain dan mencelupkan ia/nya berada dalam kesulitan ( 66 OC) selama satu menit dalam rangka memperkuat dan memperlancar permukaan [itu]. Menempatkan ia/nya brown wilayah yang dilindungi pada suatu temperatur dari 18-21 OC dan me/tinggalkan ia/nya untuk mengeringkan untuk satu atau dua hari sampai suatu kulit [adalah] mulai untuk membentuk.

Sealing: Once the rind has formed the cheese can be sealed to prevent it becoming unduly desiccated while it is maturing. Large cheeses are sometimes bandaged but it is much easier to use cheese wax that is available from specialist suppliers.

Using a water bath, heat the wax in a pan and stir it to ensure that it is melting evenly.

Do not leave the pan unattended in case of fire! Dip the cheese into the liquid wax and coat thoroughly. It sets quickly, so rotate the cheese so that the area where your fingers are touching can also be coated. If preferred, you can paint on the wax with a paintbrush but this will probably need two coats.

Penyegel:
Sekali ketika kulit telah membentuk keju dapat disegel untuk mencegahnya menjadi terlalu dikeringkan ketika sedang mendewasakan. Keju yang besar adalah kadang-kadang dibalut tetapi [itu] adalah banyak lebih mudah untuk menggunakan keju bertambah besar yang ada tersedia dari spesialis para penyalur. Penggunaan suatu mandi/rendaman air, memanaskan lilin brown mencela dengan keras dan menggerakkan ia/nya untuk memastikan bahwa ia/nya sedang meleleh datar.
Jangan me/tinggalkan panci tanpa kendali dalam hal api! Mencelupkan keju ke dalam cairan bertambah besar dan melapisi secara menyeluruh. [Itu] menetapkan dengan cepat, berputar[lah keju sedemikian sehingga area di mana jari mu sedang menyentuh dapat juga dilapisi. Jika lebih disukai, kamu dapat mengecat dengan diam-diam lilin dengan suatu kuas cat tetapi ini akan mungkin memerlukan dua mantel.

Maturing: The last stage is often the all-important one. A cheese, which is tasteless and bland when freshly made, is full of flavour and body after its proper ripening period.

Leave to mature in a cool, dry place at 8 – 11 OC where it should be turned daily for the first three weeks, then on alternate days after that. For a large mild cheese, ripening should take place for at least three months. A longer period of ripening produces a more mature cheese. Smaller cheeses are usually ready after a month.

Kedewasaan:
[Bertahan/Berlangsung] langkah adalah sering yang terpenting [itu]. Suatu keju, yang mana [adalah] hambar dan lemah lembut ketika baru saja dibuat, adalah penuh dengan bumbu dan badan setelah periode pemasakan yang sesuai nya. Me/Tinggalkan untuk mendewasakan brown tempat yang kering dingin pada 8– 11 OC di mana haruslah diputar sehari-hari untuk yang tiga yang pertama minggu, kemudian berganti hari setelah itu. Karena suatu keju yang lembut besar, pemasakan [perlu] berlangsung untuk sedikitnya tiga bulan. Suatu periode yang lebih panjang dari menjadi masak hasil [adalah] suatu lebih [] dewasa keju. Keju yang lebih kecil adalah pada umumnya siap;kan bulan hingga batas tertentu.

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Bikin Keju (Engg)

CHEESE MAKING ILLUSTRATED

©David B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry
University of Cincinnati Clermont College,
Batavia OH 45103
decanting whey
from the curds
This page has been accessed Counter times since 26 July 2000.



rvsd 14 October 1991, 20 Sept. '94, 23 Sept. '96, 14 Sept 99, 4 Oct 01
pressing the cheese in a
home-fashioned press

How to make cheese at home.

This recipe for a basic hard cheese works for any kind of milk. Iprimarily use my own fresh goats' milk, but have made it quite successfullywith cow's milk purchased from the grocery as well as raw cow's milk froma local farmer. I always use rennet tablets becauseof their dependability and availability from many supermarkets . I usually make 5 gallons of milk into cheese at a time in a 5 gallon Volrath stainless steel pot. Its thick aluminum bottom pad prevents scorching. Five gallons of milk produces a 5-6 pound wheel of cheese .
I suggest you try several other simplier cheese related projects beforeyou try making a hard cheese. I have written a page on Beginning Cheese Making for this purpose. It might also be wise to master the process for one gallon of milk before making cheese from 5 gallons.

The following images will show the critical steps in practically any cheese making endeavor.

INGREDIENTS:
TO TURN FIVE GALLONS OF MILK INTO SIX POUNDS OF CHEESE

five gallons fresh milk (Be sure that it has no off flavors due to bacteria)

1 cup (250 mL) live cultured yogurt (I prefer Dannon Plain (minimal additives). Get the freshest available from the store.)
Alternatively, you may use 3 tablespoons (45 mL) active cultured buttermilk as starter.

1 tablet rennet "Junket Rennet Tablets" come in a package of 8 tablets (6.5 g) , by Redco Foods, Inc., P.O. Box 879, Windsor, CT 06095 (formerly theSalada Foods Division). Here is what the back of the package looks like . They can often be found in your supermarket under the category of "puddings." If they are not there, ask the manager if he would please order them. Most managers are willing to do so. If that fails, you can order them from the manufacturer. I recently contacted them via email, and they said to call Redco Direct Market at 1-800-556-6674 to order Rennet tablets. Here is their email response. You may find some cheese makers on the web who prefer liquid rennet,and disparage the use of rennet tablets. I prefer using materials which arereadily available locally. I have not had problems making cheese associated with Junket tablets. Here is a whole page devoted to rennet ...

1/4 cup salt

APPARATUS:
thermometer, reading -10 to 110°C (0 to 225°F) (I prefer centigrade, but include Fahrenheit numbers as well)
wooden mixing spoon or whisk
Stainless steel pot (with a heavy thick bottom is best) or enameled pot, 5 gallons, with lid, sterilized. 1
8" strainer (You may use a colander, though the whey does not flow through as fast as a strainer.)
PRESSING FRAME: (Here is a page on how to assemble a cheese press at home .)
pressing frame (6" x 9" piece of PVC pipe or tin can, with ends removed)
a 'follower': circular block of wood, 5.5 inches diameter
5 gallon canner
large white dinner plate
white dish cloth (non-terry), very clean
rubber band cut from an inner tube
two chop sticks
quart mason jar
PROCEDURE:

THE NIGHT BEFORE YOU MAKE CHEESE:

1.a. Sterilize the pot: The evening before you plan to make cheese, place a small amount of water in your cheese pot, cover, and heat to boiling for 10 minutes to sterilize the pot and lid.

1.b. Warm 5 gallons of milk to 20°C (68°F) in a sterilized pot: skim the cream off of five gallons of the freshest milk (save for ice cream ). Warm the milk to 20°C (68°F) slowly so as to not scorch the bottom).

2. Add starter: Blend 1 cup yogurt with 2 cups warmed milk until smooth, stir into the five gallons of warmed milk to thoroughly mix.

Alternatively, you can use 3 tablespoonfuls of active buttermilk as starter. Because the bacteria in buttermilk grow much faster at room temperature than those in yogurt, do not incubate longer than 8 hours or warmer than 70 F or the milk may over adicify and begin to clabber. Partially clabbered milk will not yield a clean break.
The function of this inoculation with bacterial starter is to lower the pH so that the rennet will be able to act on the milk protein (casein).

3. Cover with the sterilized lid.

Let the inoculated milk sit at room temperature overnight (68-72 F, 20-22 C). (No external heat.)
THE MORNING YOU WILL MAKE CHEESE:

4. The next morning, [OPTIONAL: skim off additional cream, if you like, it makes delicious pancakes).]:
Slowly warm milk up to 30°C (86°F). Take care not to scorch it on the bottom.

5. Dissolve the rennet:

Meanwhile, dissolve 1 tablet of Rennet in 1/2 cup cold water .
Alternatively, if you have liquid rennet, you add 1 teaspoon per five gallons of inoculated milk (4 drops/gallon). (I have only used tablet rennet, but am assured that liquid rennet works just as well if fresh.)
6. Add dissolved rennet to warmed milk with stirringto mix. Cover, let sit undisturbed for 1 to 3 hours.
7. TEST FOR A "CLEAN BREAK."

THIS IS NOT A "CLEAN BREAK":
To test for "clean break" (completed action of rennet), probe a clean finger into (hopefully) gelled milk and lift. If the gelled milk is not firm enough to split cleanly as you lift, let milk sit until clean break is obtained. (Do not stir.) This may take as long as 3 hours. Be patient, do NOT disturb the milk. Keep warm. Here is a page to help you diagnose the problem of inability to get a clean break.
8. THIS IS A "CLEAN BREAK"
When the gel is firm enough to break cleanly as the finger is lifted, go to next step. ( Here is a very large version of the clean break .)
9. Once a clean break is achieved, cut the curd with a long blade:
Begin the cuts at one edge of pot, cut straight down the side to bottom. Cut repeatedly parallel to first cut, but increasing the angle of the knife until you reach the other side of pot.
10. Rotate the pot 90 degrees, repeat series of cuts as before.
Rotate and cut a total of three more times (four in all), yielding ½ inch cubes of curd. Cover and allow the curds to settle for about 15 minutes. Pour off the whey above the curds, saving for ricotta if you like.
11. "Cook the curds": After sitting for 15 minutes and pouring off excess whey, place pot over a low fire, stir curd with thoroughly cleansed bare hand by reaching down to bottom, gentlylifting with an open hand to stir. Cut larger curds as they appear. Do notmash or squeeze. If you want to set aside some for a type of cottage cheese, remove a portion of the curds at this steps and refrigerate before you raise the temperature. Stircontinuously as you heating (curds will clump together otherwise), until themilk is 34°C (95°F) for soft curd cheese, or as high as 39°C (102°F)for very firm cheese. Note: you need a quality thermometer for this'cooking' step: a small change in temperature makes a great deal of differencein the consistency of the curd/cheese.
12. Stir and maintain desired temperature until curd has contracted to consistency of firm scrambled eggs. Remove from stove.
13. Separate the curds from the whey:

Let the "cooked" curds sit for a few minutes. The curds should sink in whey. [If the curds float , you have a gas-producing contaminant in your starter. It does not necessarily ruin the cheese, indeed, you might WANT bubbles in your finished cheese. Butfloating curds are more difficult to separate from the whey than sinking curds.]
Decant off whey through a strainer (you may line the strainer with clean cloth if the curd is very fine grained).
14. Decant (pour off) as much of the whey as you can. Drain well.
(Save the whey for ricotta if you like.)

15. Place curds in a large bowl.
16. Salt the curds:

Sprinkle 1/4 cup salt over curds, working with hands to mix. Pour off accumulated whey.

The salt is necessary so that the cheese will not spoil as it cures. I have tried making cheese without salt and it rotted. However, unsalted, uncuredcheese may be frozen until use.
17. Load the press with the salted curds:

Place the still-warm salted curds into a cheese press. (See separate page for assembly of cheese press .)

It is necessary for the curds to be warm inorder for them to 'knit' together to form a solid cheese during pressing.
18. Press the curds:

Let sit in the press for 12 hours or so.

19. Remove the cheese, wrap in sterile bandage:

The next AM, remove from press, remove cloth, rub outside of cheese with salt and wrap with fresh sterile handkerchief "bandage."

20. Age to develop a rind:
Place the bandaged (wrapped) cheese on a non-corrosive rack (plastic or stainless steel) in the refrigerator. Replace "bandage" daily as long as it continues to become wet. Turn the cheese so that it dries evenly.

21. Wax the cheese
When the cheese has formed a dry yellowish rind (two or three weeks), dip in melted wax , store in refrigerator for at least a month (if you can wait that long). Let age longer for sharper cheese.


Here is the finished wheel of cheese two weeks later with a wedgecut out of it. I did not wax this wheel since we were going to eatit immediately. [The stains on the outside of the wheel are from beingin the iron ("tin" can) press too long: it remained in the press for30 hours, and the iron in the can reacted with the curd... Though Ido not think it to be a problem health-wise, it doesn't look as good as itmight otherwise look. I have since switched to a pressing cylindermade of PVC pipe].

1 Avoid aluminum pots, the acid will dissolve them. Sterilize the pot just before use by placing ½inch of water in the bottom, covering, and bring it to a rolling boil, continue heating for five minutes after steam shoots out from under thelid (although the steam is not clearly visible in this jpeg). Pour out the water, replace sterile lid, keep sterilized pot covered until you are ready to add the milk.)


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