The basics of making CHEESEgreenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
For many years I have had a passion and love of cheese and good wine. As a child I learned to make simple cheeses from basic home items. Some of the basics that I have learned from making cheese and years of reading, are condensed below. (Not an expert, rather a beginner, and would appreciate information and insight from others.)
First, all utelsils used in making cheese MUST be glass, stainless steel, or enameled (no breaks, chips, or cracks.) Milk becomes acidic during the cheese making process, and use of any other materials can give your cheese a nasty flavor and could make it dangerous to eat.
ALL utensils used for making cheese MUST be sterilized. Using utensils not sterilized can add some nasty bacteria to your cheese. Utensils can be sterilized by any of the methods: (1) stick into boiling water for up to 5 minutes, (2)steam for about 5 minutes, soaked in dishwashing soap and bleach water for 10-15 minutes and rinsed. Being lazy, I usually run everything through the heat cycle in the diswasher, and then use while sterile.
BASIC MATERIALS NECESSARY:
(This will vary with the different cheeses.)
LARGE stainless steel pot that will hold about 1 1/2 gallons of liquid) Cheese cloth (fine consistency), available from local material stores Thermometer Large spoon and knife (stainless) Ingredients
Milk: You can make cheese with whole milk, raw milk (when cheese is aged more than 60 days), skim milk, pasturized milk, or even reconstituted dry milk. 1 1/3 cups of dry milk powder disolved in 3 3/4 cups of water, makes 1 quart of milk. DO NOT USE ANY MILK PRODUCT THAT TASTES OFF OR OLD! acid product: WHITE vinegar, or lemon juice concentrate from bottle Ground Tumeric (optional if color is desired). Cheddars have historically been colored with the use of Ground Tumeric, to give them the yellow color.
PASTURIZATION OF RAW MILK:
Pour milk into a stainless steel pot and place the pot into another pot (make a double boiler), bring to a boil. Heat to 145 degrees, stiring to cause even heating, do this for 30 minutes. (Don't over pasturize, you will get little and soft curds when you make your cheese.) Set the pan of pasturized milk into COLD water, rapid cooling is important. Store in refrigerator until ready to use.
Specific receipes will follow, using basic cheese making ingredients and household items.
-- Suzy (firstname.lastname@example.org), November 20, 1999
Wisconsin has the most wonderful little cheeseries throughout the countryside, little Mom/Pop operations, that produce cheese that will tickle all of your taste buds. Sure would like to see some more throughout the US, as there is no comparison to the store cheese. HINT - TO LILLY (although she is smart and probably has already got something in mind). What a great way to produce a necessity and have an income too. If any one decides to do this in Central Iowa, please post it, so I can be one of the first customers!
-- suzy (email@example.com), November 20, 1999.