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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 ...
Measurement Conversion Chart. Conversion Chart: Click Here. Book of how-to recipes and techniques for mastering world-class cheeses in your home kitchen.
The process of making cheese first involves adding acid (such as vinegar or lemon juice) to the milk. Adding rennet then facilitates the coagulation of the milk protein. The solid curds are separated and pressed into a moist gel. Some soft cheeses are then drained, flavored and packaged.
The cheesemaking process uses science and chemistry to remove whey and liquid from milk to form a curd (cheese). 7 Along with a vast array of cheese types, there is also a variety of cheese-making processes. Each process shares the same basic components:
THE 10 STEPS OF CHEESEMAKING I. 1 Milk. Heat. Composition. Cheesemakers have a lot of decisions when it comes to selecting the milk for cheesemaking—animal species, breed, time of year, etc. Milk can be also be heat treated (pasteurization), have fat added/removed (standardization), etc. 4 Cutting.
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 ...
