Another project, making cheese at home. I guess that everything that involves variables that are alive, like yeast or bacteria, attracts my attention. I think it gives an extra level of difficulty, understanding how to keep each bacteria or mold happy and to a certain degree, have it working for you.
Cheese making is not too hard, quality of the ingredients and proper sanitation, along with some level of humidity and temperature control is all it takes.
Quick list of main ingredients used for cheese making:
- Milk - This is the most important ingredient, of course, and finding a high quality product is not easy. I have been using whole milk that is not homogenized from my local grocery store and it has been working "ok", but not the best results (with my limited experience). Using pure raw milk, specially from grass fed cows, is the best way to go but it can take some effort to find and may cost more that you expect. I recently found a local source of raw milk, yet to be used and I'm expecting to have the quality of my cheeses improved a lot. Regarding how much milk is needed, a ratio of 10 to 1 is a good estimate, like 10 littler of milk to make 1 Kg of cheese.
- Culture - If using raw milk that is not pasteurized, adding culture may not needed depending on the type of cheese. Milk culture is a bacteria that will feed on Lactose (milk sugar) and produce lactic acid and flavor. Lower PH (acid side) is important to preserve the cheese and as for flavor, several different cultures are available in the market that will generate the taste profile for each cheese type. Common cultures used are divided by the temperature it best thrives, lower temps (Mesophilic) and higher temps (Thermophilic).
- Molds - The addition of specific molds will provide flavor and texture to special cheeses, like Brie, Gorgonzola and other blue veined cheeses, just to name a few.
- Rennet - Used to coagulate the milk and separate solids from liquid (whey). I used animal rennet which is obtained from calf stomach. Vegetable rennet is also available.
- Calcium Chloride - Used to replenish lost calcium during pasteurization process. If using non pasteurized raw milk, may not be required.
- Salt - Recommended use of non iodized salt.
- Spices - Spices can be used to give cheese special flavors, like a Gouda with hot chilly flakes.
- Pot - To be used to warm the milk and size depends on your batch. I'm doing 4 gals batches max so I use a 5gal stainless steel pot. From what I see online, most professionals cheeses makers use copper pots. I assume that is the best if you are using direct heat, so it will better dissipate heat throughout the milk. If using a double boiler, stainless should be fine. I have not seen anything against the use of aluminum pots though. If using a double boiler, a bigger pot will be required for the water.
- Colander - This will be used to strain the whey ou.
- Cheese mold and press - I decided to make my own cheese molds to fit my preferences of size and practicality of use. I also developed my own cheese press. I'll be posting the design for both soon.
- Cheese cloth - you can get this online from many sources or locally if available.
- Sanitizer - You need to sanitize all equipment and tools that will be in contact with your cheese to avoid contamination. I use StarSan, very easy to use, affordable and with no left over taste or smell.
- Thermometer - Get a good digital thermometer. These can be found in any cookware stores for around 10 bucks.
- Accessories - A big spoon, plastic containers to collect whey, paper towel to keep things clean.
Here are few pics of my actual equipment:
To be continued....
