Cheesemaking techniques vary depending upon the intended final use or consumption of the cheese. Cheese can have widely varying characteristics. I'll post one recipe, more homemade cheese recipes with detailed instructions and theory of cheese preparation you can find here: http://cahe.nmsu.edu/pubs/_e/E-216.pdf
Also known as mozzarella, this fresh cheese is very mild in flavor and adds texture to cooked dishes. Fresh cheesei can be stored in water but must be eaten within two days.
Pizza Cheese Ingredients:
1 gallon (3.79 L; 8.63 lb; 3.91 kg) 2% milk OR 2 quarts (1.9 L; 4.3lb; 1.95 kg) whole milk plus 2 quarts skim milk
1/4 cup (2 fl oz; 57 g) fresh, plain yogurt
One tablet rennet or 1 tsp liquid rennet dissolved in 1/2 cup tap water
Brinei: use 2 pounds (907 g) of salt per gallon (3.78 l) of water
Homemade Cheese Preparation Procedure:
1. Heat milk to 90°F (32.22°C) and add yogurt. Stiri slowly for 15 minutes while maintaining this constant temperature.
2. Add rennet mixture and stir for 3 to 5 minutes.
3. Cover, maintaining temperature at 90°F (32.22°C). Allow to stand until coagulated, about 30 minutes.
4. Cut curd into 1/2-inch (1.27cm) cubes. Allow to stand for 15 minutes with occasional stirring.
5. Slowly increase temperature to 118°F (47.77°C) over a period of 45 minutes. Hold this temperature for an additional 15 minutes. (Total time for this step is 1 hour.)
6. Allow curd to settle under whey. Remove whey and transfer the mat of curd to a flat pan that can be kept warm. Do not cut mat, but turn it over every 15 minutes for a 2-hour period. Mat should be tight when finished.
7. Cut the mat into long strips 1 to 2 inches (2.5–5 cm) wide. Put curd in hot water (180°F; 82°C). Using wooden spoons, tumble and stretch it under water until it becomes elastic, about 15 minutes.
8. Remove curd from hot water and shape it by hand into a ball or a loaf. Place cheese in cold water (40°F; 4.4°C) for approximately 1 hour.
9. Remove cheese from cold water and put it into a saturated salt solution. To prepare salt brine, keep the brine cold (40 to 50°F; 4.4 to 9.9°C) while the cheese is in it. Excess salt will remain on the bottom, which is normal. Because a brine solution is corrosive, place in a heavy plastic, glass or pottery container. Cover any exposed areas of cheese with dry salt. Leave cheese in the brine for 24 hours.
10. Remove cheese from brine and let it dry for several hours. Wrap in plastic wrap and refrigerate. This cheese may be used immediately or stored under refrigeration for one week.
Cheesemaking techniques vary depending upon the intended final use or consumption of the cheese. Cheese can have widely varying characteristics. I'll post one recipe, more homemade cheese recipes with detailed instructions and theory of cheese preparation you can find here: http://cahe.nmsu.edu/pubs/_e/E-216.pdf
Pizzai Cheese
Also known as mozzarella, this fresh cheese is very mild in flavor and adds texture to cooked dishes. Fresh cheesei can be stored in water but must be eaten within two days.
Pizza Cheese Ingredients:
1 gallon (3.79 L; 8.63 lb; 3.91 kg) 2% milk OR 2 quarts (1.9 L; 4.3lb; 1.95 kg) whole milk plus 2 quarts skim milk
1/4 cup (2 fl oz; 57 g) fresh, plain yogurt
One tablet rennet or 1 tsp liquid rennet dissolved in 1/2 cup tap water
Brinei: use 2 pounds (907 g) of salt per gallon (3.78 l) of water
Homemade Cheese Preparation Procedure:
1. Heat milk to 90°F (32.22°C) and add yogurt. Stiri slowly for 15 minutes while maintaining this constant temperature.
2. Add rennet mixture and stir for 3 to 5 minutes.
3. Cover, maintaining temperature at 90°F (32.22°C). Allow to stand until coagulated, about 30 minutes.
4. Cut curd into 1/2-inch (1.27cm) cubes. Allow to stand for 15 minutes with occasional stirring.
5. Slowly increase temperature to 118°F (47.77°C) over a period of 45 minutes. Hold this temperature for an additional 15 minutes. (Total time for this step is 1 hour.)
6. Allow curd to settle under whey. Remove whey and transfer the mat of curd to a flat pan that can be kept warm. Do not cut mat, but turn it over every 15 minutes for a 2-hour period. Mat should be tight when finished.
7. Cut the mat into long strips 1 to 2 inches (2.5–5 cm) wide. Put curd in hot water (180°F; 82°C). Using wooden spoons, tumble and stretch it under water until it becomes elastic, about 15 minutes.
8. Remove curd from hot water and shape it by hand into a ball or a loaf. Place cheese in cold water (40°F; 4.4°C) for approximately 1 hour.
9. Remove cheese from cold water and put it into a saturated salt solution. To prepare salt brine, keep the brine cold (40 to 50°F; 4.4 to 9.9°C) while the cheese is in it. Excess salt will remain on the bottom, which is normal. Because a brine solution is corrosive, place in a heavy plastic, glass or pottery container. Cover any exposed areas of cheese with dry salt. Leave cheese in the brine for 24 hours.
10. Remove cheese from brine and let it dry for several hours. Wrap in plastic wrap and refrigerate. This cheese may be used immediately or stored under refrigeration for one week.
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