how to make cheese simply at home
Step 1.
The first step, when making soft cheese, is to warm the milk slowly to 86F. This can be done on the stove over low heat.
Quick Tip:
The best way to make matching cheeses is to start with the right milk.Look for regionally processed, ultra-pasteurized dairy will not work for most cheese making recipes.
Step 2.
The culture is then added and mixed before closing the pot and letting the milk sit for 6-12 hours.
If you are not using the previously measured lifestyle pack rennet, you may also want to add more, to thicken the milk and form a stable curd.
What is a subculture? Subcultures are 'pleasant micro-organisms' that convert lactose, milk sugar, into lactic acid. Adding a specific culture to the milk prevents the growth of unwanted bacteria and allows extending the preferred flavor and frame to your finished cheese.
Step 3.
When prepared, the milk thickens into a solid curd, like yogurt. The curd can be sucked into a large colander coated with Butter Muslin, to empty the whey (liquid).
The texture of the finished cheese can be adjusted by drying it longer or less. Most curds may be tired at room temperature or in the refrigerator.
Note: In some recipes, such as Creme Fraiche, Sour Cream, and Yogurt, this step is optionally available, depending on your preferred texture.
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