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WORKSHEET FOR CREATING YOUR OWN CHEESES PHASE ONE: 1. Choose a specific style or brand of cheese to replicate. Cheese name: Cheesemaker: Region: 2. Purchase a sample of the cheese to taste, smell, and touch. Date purchased: Place purchased: 3. Get descriptions, details and ingredients of the cheese from one or several of these sources:
Cheese Making Worksheet Date made: 7.0 4.01 milk vol. Time Temp. PH TA Date: Temp. PH DATE Temp. ... 3rd turn @ 2h 4th turn @ 3h 5th turn @ 4h # ripening time ~45min Rennet Addition 2ml / 10ltr of milk # ~50min , target PH 6.35 Cut size 24mm - target PH 6.2-6.3 #Agitate curd gently with 5-10min intervals ... 1 turn 2nd turn 3 turn Cheese Kettle ...
Make – The make is the time spent in the kitchen making cheese -- heating, adding the culture and rennet, cutting the curd, and in some cases cooking and pressing the curds. As opposed to the time spent aging a cheese. The details of this part of cheesemaking may be recorded on a make sheet.
The exact time and amount of salt added to cheese during the cheese-making process is highly specific to the type being produced. Sometimes it is added to the curd, the cheese is soaked in brine, or is dry-rub salted. The final step in the cheesemaking process is to age the cheese. The length of time a cheese needs to age depends greatly on
Students make fresh mozzarella cheese and explore a career as an artisan cheesemaker as they discover the science, art, and craft involved in the development of specialty cheeses. Grades 6-8 Estimated Time
The 10 steps of cheesemaking are: 1) selecting milk, 2) acidifying through culturing or adding acid, 3) coagulating the milk through acid, enzymes, or heat, 4) cutting the curd, 5) cooking the curd, 6) draining the whey, 7) salting, 8) forming into the desired shape, 9) pressing out more whey, and 10) aging the cheese for varying lengths of ...
A make sheet is more than a recipe, it is a worksheet you use to track your cheesemaking experience from start to finish. It includes information about when you made a cheese, the type of milk you used, what you did (vs. what the recipe said to do), and how you liked the result.
