How Is Cheese Made And Homemade Cheese Recipe

by uchi-meshi
homemade cheese recipe

How is cheese made? Homemade cheese recipe. One of the first products that come to mind when it comes to dairy products is cheese. Many people are searching the internet for recipes to make cheese at home. So how is Cheese Made? Here is the recipe for making cheese at home.

How is cheese made? Homemade cheese recipe. One of the first products that come to mind when it comes to dairy products is cheese. Many people are searching the internet for recipes to make cheese at home. So how is Cheese made? Here is the recipe for making cheese at home.

CAUTION! What are the risks of making cheese at home?

The milk to be used in cheese making must first be pasteurized.

In the pasteurization process, the pasteurization of the milk by going up to the boiling temperature makes cheese making difficult. Milk needs to be pasteurized at lower temperatures but for longer periods of time. In dairy farms, this process is done with devices where temperature and time norms can be adjusted. If it is to be done at home, it would be wise to use a suitable thermometer with which we can measure the temperature of the milk.

In our country, generally, heat treatment is done by keeping the milk at 72-80°C for 12-16 seconds (16 seconds at 72 degrees; 12 seconds at 80 degrees). After pasteurization, the milk must be rapidly cooled to the fermentation temperature. This can be done by placing the pan of milk in a container of cold water.

Pasteurization is essential to kill the microbes that cause tuberculosis and Brucella diseases. Both diseases are long-term diseases that cause serious problems.

Those who insist on making cheese from raw milk should keep the cheese they have made in salty brine and in a cold environment for at least 4 months. This period ensures that disease agents, if any, die. However, it should be known that the most reliable method is to pasteurize milk under low-temperature conditions.

The most important reason for using raw milk in cheese making is that the curd has a much better structure during the fermentation process and it is easier to remove the whey. However, pasteurization at low temperature both destroys disease factors and does not cause a significant change in the structure of milk that would complicate cheese making.

homemade cheese recipe

homemade cheese

How is cheese made?

The question of how to make cheese is one of the most curious since staying at home during the pandemic period. Many people are searching for both to organize their home economy and to make healthy cheese. In this news about recipes, we will share practical information about making cheese at home.

In ancient Turkey, cheese was made at home and the sale of milk was quite common. Currently, there are dozens of ready-made cheeses in every grocery store. However, there are a lot of people who make cheese at home. So how is cheese made? Here’s what you need to know about the cheese-making recipe at home…

The most important issue in making cheese at home is milk. The fact that the milk is organic will both answer the question of how rennet is made and enable us to produce a more qualified cheese. Some are also looking for an answer to the question of how cheese is fermented, and they are quite right on this issue.

If you have organic raw milk sold in villages and even brought to your door by some villagers, we can start the cheese making right away. It is not appropriate to make cheese with milk sold in grocery stores.

Yeast is also extremely important in cheese making because it is the yeast that gives the cheese its flavor. If you have fresh and raw milk and rennet, we are ready now!

Homemade cheese recipe

To make cheese at home, first, boil the milk in a steel saucepan.

Throw the rennet into the milk before it cools down. If there is no rennet, add whey or yogurt. We recommend making rennet.

The milk will be curdled for up to approximately 20 minutes. After this period, you do not need to strain the milk with the help of a cheesecloth. Leave the cheese on the cheesecloth to strain again with cheesecloth.

The cheese, which has been straining on its own for about 12 hours, will rise to the top of the cheesecloth. Bon Appetit!

You may also like

Leave a Comment