Making Homemade Cheese Guide E-216 Nancy C
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Making Homemade Cheese Guide E-216 Nancy C. Flores1 Cooperative Extension Service • College of Agriculture and Home Economics This publication is scheduled to be updated and reissued 6/13. INTRODUCTION Cheesemaking techniques vary depending upon the This type of fresh cheese is simple to make and has intended final use or consumption of the cheese. higher yield because all the whey proteins normally Cheese can have widely varying characteristics. lost are included in the cheese. Italian mozzarella-type cheese, used in pasta The enzyme rennet causes casein to form chains dishes, must have good melting quality and mild and to develop a mesh-like network or gel, trap- flavor. Hard cheese such as Romano and Parmesan ping water and fat. This semisolid gel is the curd. must be dry with distinct flavor. Mexican cheese, When the gel is firm enough, it is cut into small often used in fried foods, must be stable at high pieces and, after cooking, the whey is removed. The temperatures. The variety among cheeses has arisen whey may be partially drained from the curd and from differences in milk quality, diversity among the curd washed with water to increase its mois- native microflora (microorganisms naturally occur- ture content. The temperature during cooking and ring in a given region) and differences in handling handling of the curd affects the texture of the curd during processing. In North America cheese is and the type of final product. When the curd has usually made from the milk of cows (Bos taurus) reached the desired moisture and acidity, salt can or goats (Capra aegagrus). In India cheese is often be added. Salting may be achieved through brine, made of milk from water buffalo (Bubalus arnee). as with Gouda; surface salt, as with Feta; or dry Yak (Bos grunniens) cheese is made in the interior salt, as with Cheddar. After salting, the curd may of Asia. be partially drained and again washed with water to Cow’s milk consists of 88% water with 3.7% fat, increase the moisture content. When the curds have 3.4% protein, 4.8% sugar (lactose), and 0.7% min- reached the desired moisture and acidity (pH), the erals and vitamins (USDA, 2005). The process of whey is separated from the curd. making cheese involves forming a curd from milk The cheese curd formed is a result of bacte- solids such as fats, protein and minerals that are rial action on lactose converted to lactic acid. The separated and concentrated (Hill, 2006). The dis- acid acts as a preservative, removes water from the charged liquid, whey, contains most of the lactose, cheese curd, and develops cheese texture (Hill, water, simple proteins, minerals and vitamins (Hill, 2006). Initially the enzymes from native microflora 2006). About 10 pounds (1.25 gallons) of milk are produce the flavor components, which change dur- required to make one pound of cheese. ing aging. Making cheese is a dynamic process, affected by Commercial cultures have been developed to time, temperature and the bacterial culture (lactic produce a particular cheese type. Yogurt and but- acid bacteria) and coagulating enzyme (rennet) termilk contain live bacteria that can be used as a that are used to concentrate and separate the casein culture to make cheese. (milk protein) and fat from the whey. Exceptions to Once the whey is removed, the curd is allowed this include cheeses such as Queso Fresco or Queso to stick together, forming a mat. The mat is trans- Blanco (traditionally eaten in Latin American ferred to a hoop or mold lined with cheesecloth, countries) and Paneer (traditionally eaten in India), which contributes to the final shape. The mold can which are made without bacterial cultures or ren- be pressed to form a dense cheese (Cheddar) or can net. These cheeses are made by curdling hot milk be left to settle under its own weight to have an by adding an acid such as vinegar or fruit juice. open texture (Feta). 1 Extension Food Technology Specialist, Department of Extension Home Economics, New Mexico State University, Las Cruces. To find more resources for your business, home, or family, visit the College of Agriculture and Home Economics on the World Wide Web at www.cahe.nmsu.edu Soft cheese can be made at home without spe- Bleach-water cialized equipment. Because soft cheese contains • Add one tablespoon of standard household over 45% water, it is highly perishable and has a bleach to one gallon of water. refrigerated life of only five to seven days. • Make a new bleach-water solution each time you make cheese. • Test chlorine activity of bleach-water on a FOOD SAFETY CONCERNS regular basis using litmus test paper (available There are four major pathogens associated with at hardware stores). fresh cheese. These can cause foodborne illness. • Remake bleach-water if it becomes cloudy with food particles. They are: Salmonella spp., Escherichia coli, • Bleach-water recipe can be doubled if neces- Listeria monocytogenes, and Staphylococcus sary. aureus. These pathogenic bacteria are controlled by good sanitation of equipment and food contact surfaces, proper cooking, cooling and Pasteurization of Raw Milk handling of cheese curds during processing, and The pasteurization of raw milk is a delicate proper hand washing. procedure dependant on temperature and time. It is recommended that the raw milk be pasteurized by heating at 60–62.5°C Sanitation (140–145°F) for 30 minutes. This heat treatment 1. Wash hands* and all equipment with soapy will destroy pathogenic bacteria that could cause detergent before and after use. foodborne illness. After pasteurization the milk is cooled to 32–37°C (89.6–98.6°F). Then the 2. Rinse all equipment with clean potable water, cheese making process may begin. removing all soapy residue. 3. Boil all cheese-making equipment between • Use a cooking thermometer in the milk to uses. measure temperature. Temperature control is very important. 4. Soak all cheese-making equipment in a bleach- • Do not heat milk over 145°F. It may change water solution for 2 minutes, before and after the texture and flavor of the cheese. Tempera- use. Maintain active chlorine in bleach water tures under 140°F will not kill harmful (see below). bacteria. 5. For best-quality cheese, use new cheesecloth Note: Pasteurized milk available at the grocery each time you make cheese. (Sterilize cheese- store has been heat processed and homogenized for a cloth by first washing, then boiling or soaking ready-to-drink milk product. This affects milk pro- 2 minutes in bleach-water.) tein and fat texture. Although homogenized milk can be used, resulting cheese will have a different 6. Squeaky clean is clean. If you can feel a resi- texture than the traditional cheese. due on the equipment, it is not clean. * Wash hands whenever hands touch dirty or soiled surfaces, after a sneeze or cough, after bath- room use, after eating, or after handling raw milk. Hands should be dried completely with a clean dis- posable paper towel. Guide E-216 • Page 2 Table 1. Fat content of common milk products (USDA Nutrient Database, 2005) Dairy Product Fat g/cup (g/240 g) Whole milk 8 2% milk 5 1% milk 2.5 Skim milk 0.5 Condensed milk 27 Buttermilk 2.2 Half ‘n’ half 28 Heavy cream 88 Light cream 40 Yogurt, plain, nonfat 0.4 Yogurt, plain, lowfat 3.5 Yogurt, plain, whole 7.4 Figure 1. Coffee can cheese press. (Taken from C. McDaniel and P. Kendall, 2004) Selecting Milk and Cultured Products EquiPMEnt foR MakinG Soft ChEESE The quality of the cheese depends highly on • Thermometer with a temperature range of the quality of the raw milk and cultures used to 40 to 165°F. make the cheese. Quality is affected by freshness, • Large double boiler with about a 5-quart ca- or age and microbial status of the raw milk, pacity for 1 gallon of milk. (Two large cook- and by the health of the dairy cow. Cultures, ing pots of different sizes can be substituted as already mentioned, can be obtained directly for a double boiler.) from a supplier or indirectly from yogurt or • Spatula long enough to reach the bottom of buttermilk. Regardless of the source of milk the double boiler. and cultures, care must be taken to handle • Long-handled spoon. the cultures properly to prevent microbial • Long-bladed knife. contamination that may affect the actions of the • Digital timer or easy-to-read clock. culturing agent. • Measuring cups, teaspoons. The texture and flavor of cheese are deter- • Cheesecloth or muslin, tea towel. mined initially by the culturing agents, by the • Quart strainer to support draining cloth. fat content of the milk product used, and by the • Forms or molds for shaping the cheese. amount of moisture left in the product. The milk • A homemade press can be made from pan- products used in cheese-making contribute both shaped colander and a salad plate or a “fol- fat and moisture. Therefore, when the goal is to lower.” (Figure 1) A 1-pound coffee can make a low-fat cheese, it is important to consider (smooth sided) can also be used. Punch holes that the flavor, texture and moisture content of in the bottom of the can from the inside out a cheese made from low-fat milk will be much so a cloth liner will not catch on the metal different than those of a cheese product with a edges. Make a follower out of the can lid in higher fat content. Table 1 provides information the same way. on the fat content of various milk products that • A press or device to put pressure on the may be used in making cheese.